Here is a simple recipe I use to make quick and delicious egg rolls. They are very crispy and the kids love them!
Ingredients
1 lb of ground beef (over 85% lean)
1 medium to large sized onion
1 lb of cabbage
2 medium sized carrots
olive oil (or any frying oil)
salt
freshly ground black pepper
1 egg white
1 package of egg roll wrappers
Cooking Directions
Start off by adding cooking oil to pan and heating it up. Once the pan is hot, cook the ground meat on medium heat while breaking it apart.
Add a pinch of salt and 1/2 tsp black pepper to the meat. If you have cooking wine, you can add 1 tsp.
Once the meat is fully cooked, separate the meat from the oil and set it aside in a bowl. Discard the excess oil.
Now it's time to prepare the vegetables. Cut the onion in half slices and shred both the cabbage and the carrots.
Again add cooking oil to the pan. When it is heated, cook the onions until they turn clear. Add the carrots next and continuously stir.
Finally, add the shredded cabbage and more cooking oil if needed. Stir everything together and cook until the cabbage loses its volume.
When the cabbage is all cooked, add in the ground beef with 1/4 tsp black pepper and 1/2 tsp salt to season the egg roll stuffing. Add more or less according to taste. Mix well.
The stuffing is now finished. Turn off the stove and set aside to cool slightly. Once the stuffing has cooled down a bit, set down a sheet of the egg roll wrapper. Place the stuffing (about two tablespoons) onto the wrapper and fold in the order shown below. In step 3, brush the egg white along the edge of the wrapper as shown. The egg white will act as glue to hold the egg roll together.
When you are ready to fry the egg rolls, pour the frying oil into a pan or wok - just enough for the oil to come halfway up the egg roll. (I used this amount because I didn't want to submerge the egg rolls and waste the oil.) Set the stove to medium heat. When the oil seems to be getting hot, drop a rice sized crumb (from an egg roll paper) into the oil. You'll know the oil is at the perfect temperature for frying when the crumb comes up bubbling.
Fry the egg rolls on each side until the outside looks golden yellow. When they are done, set them on a paper towel to absorb any remaining oil.
When you are done frying, the end result should look something like this! Serve hot with sweet and sour sauce. Enjoy!
