Ingredients for Easy Egg Rolls
- 1 lb ground beef
- Coleslaw Mix
- 1/4 cup soy sauce
- Garlic Powder
- Ground Ginger
- Onion Powder
- Egg Roll Wraps
- All Purpose Flour
- Vegetable Oil
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How to Make Easy Egg Rolls
- In a large bowl, combine 1 lb ground beef, 1/2 cup shredded cabbage, 1/4 cup shredded carrots, 1/4 cup chopped green onions, 2 cloves minced garlic, and 1/4 cup soy sauce.
- Mix thoroughly until all ingredients are well combined.
- Lay an egg roll wrapper on a clean work surface with one corner pointing towards you.
- Place a heaping tablespoon of the beef mixture in the center of the wrapper.
- Fold the bottom third of the wrapper over the filling.
- Fold in the side corners.
- In a small bowl, whisk together 1 tablespoon all-purpose flour and enough water to create a smooth paste.
- Brush the top corner of the wrapper with the flour paste, then tightly roll up to seal the egg roll.
- Repeat steps 3-8 with the remaining wrappers and filling.
- **For Frying:** Heat 1 inch of vegetable oil in an electric skillet or large pot to 375°F (190°C). Carefully add egg rolls and fry for 3-5 minutes, turning occasionally, until golden brown and crispy.
- **For Baking:** Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper. Brush egg rolls lightly with vegetable oil. Bake for 15-20 minutes, flipping halfway through, until golden brown and crispy.
- Serve immediately. Leftovers can be reheated in the microwave for 2 1/2 to 3 minutes.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
1g
Fat
3g
Carbs
4g
