Hey there, snack lovers!
Are you in the mood for something crispy and delicious? I’ve got just the thing for you!
Today, I’m sharing my favorite recipe for beef egg rolls.
They’re packed with flavor and super fun to make.
Whether you’re hosting a party or just craving a yummy treat, these egg rolls are sure to impress.
Let’s dive in and get rolling!
Ingredient Substitutions
Ground beef can be replaced with ground turkey or plant-based crumbles for a leaner or vegetarian option. These alternatives maintain a similar texture and can easily absorb the seasonings. Adjust cooking time slightly, as turkey and plant-based options may cook faster than beef. Shredded cabbage can be substituted with coleslaw mix for convenience, or with thinly sliced bok choy for a different flavor profile. Both options provide similar crunch and nutritional benefits. Egg roll wrappers can be swapped with rice paper wrappers or large lettuce leaves for a gluten-free version. Rice paper wrappers require soaking before use, while lettuce leaves create a fresh, low-carb alternative. When using lettuce, serve the filling separately for a DIY approach.
| Preparation Time | 20-30 minutes |
| Cooking Time | 20-30 minutes |
| Total Time | 40-60 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 800-900
- Protein: 60-70 g
- Fat: 40-50 g
- Carbohydrates: 80-90 g
Ingredients
- 1 lb ground beef
- 6 cups shredded cabbage
- 1 cup shredded carrots
- Egg roll wrappers
- 1 tablespoon sugar
- 1 teaspoon garlic powder
- 1 teaspoon ginger
- 1 teaspoon seasoned salt
- Flour (for paste)
- Water (for paste)
- Green onions (scallions)
Step 1: Prepare the Ingredients
Start by gathering all your ingredients: beef, shredded carrots, cabbage, green onions (scallions), egg roll wrappers, sugar, garlic powder, ginger, and seasoned salt.
This step ensures you have everything at hand for smooth cooking.
Step 2: Cook the Beef
In a pan over medium heat, brown the beef.
Add half of the chopped scallions and season the beef with half of the garlic powder, ginger, and seasoned salt.
Stir well to combine and cook until the beef is fully browned and cooked through.
Once done, set the beef aside to cool.
Step 3: Prepare and Cook the Vegetables
While the beef is cooking, prepare the cabbage by removing the outer leaves and the core, yielding about six cups of shredded cabbage.
Rinse the shredded cabbage thoroughly to remove any dirt.
In a Dutch oven, heat a little oil and sauté the remaining scallions and garlic until fragrant.
Add the shredded carrots and cook until they soften.
Then, add the shredded cabbage and cook until it wilts, stirring occasionally.
Step 4: Season and Combine Mixtures
Season the cabbage mixture with the remaining garlic powder, ginger, seasoned salt, and sugar.
Add the sugar gradually, tasting as you go, to reach your preferred level of sweetness.
Once the cabbage is wilted, transfer the mixture to a bowl to drain excess liquid.
Combine the cooked beef with the drained cabbage mixture in the same bowl, mixing well and breaking up any sizable chunks.
Step 5: Assemble the Egg Rolls
In a small bowl, mix flour and water to create a paste for sealing the egg rolls; aim for a consistency that isn’t too thick or too thin.
Take an egg roll wrapper and place a portion of the beef and cabbage mixture in the center, slightly towards the back.
Fold the wrapper over the filling, tuck in the sides, and roll it up tightly.
Use the paste to seal the edges.
Repeat this process until all the filling is used up, making approximately 20 egg rolls.
Step 6: Fry the Egg Rolls
Heat oil in a deep fryer or a large pot.
Fry the egg rolls in batches of about three at a time to avoid overcrowding and ensure even cooking.
Use tongs to gently separate the egg rolls if they stick together while frying.
Cook until golden brown, which should take a few minutes.
Once they’re cooked, drain the egg rolls on a paper towel-lined plate to remove excess oil.
Serve the egg rolls hot, with an optional side of Mongolian sauce for dipping.
