Beef Egg Rolls
Ingredients
Detailed Cooking Instructions
- 1
Warm a large pan over medium-high heat. Brown the ground beef, breaking it into small pieces while cooking for 5 to 7 minutes. Remove any excess fat. Mix in onion, garlic, ginger, and half portions of the soy sauce, sherry, salt, and pepper. Cook until the onions soften, about 4 to 5 minutes, then move the mixture to a separate dish.
- 2
Pour 1 tablespoon of oil into the same pan set to medium heat. Combine the cabbage, water, sugar, and the remaining soy sauce, sherry, salt, and pepper. Sauté for about 5 minutes until the cabbage is tender-crisp. Put the beef back into the pan and toss everything together until warmed through, which takes roughly 2 to 3 minutes. Take the pan off the burner.
- 3
Heat oil in either a deep fryer or a big pot until it reaches 350 degrees F (175 degrees C).
- 4
As the oil heats up, arrange an egg roll wrapper in a diamond shape. Scoop about 1/4 cup of the filling into the center, spreading it horizontally. Lightly wet the top two edges with a bit of water. Lift the bottom point over the filling, tuck in the two sides, and roll tightly to secure the package. Continue this until all rolls are finished.
- 5
Fry a small batch of egg rolls at a time in the hot oil for 2 to 3 minutes until they turn a golden brown. Place them on paper towels to drain before serving immediately.
Recipe Reviews
I have made these many times and we really love them. We do like to add water chestnuts and prepare them in our air fryer.
I agree with another reviewer that there is too much dry sherry in this. I increased the amount of garlic and ginger since it seemed sparse, and I'm glad I did, though the flavor still felt incomplete. I'm not sure what seasoning is missing, but it needs something else to really pop. I thought this was the recipe I used in the past, but it lacks the flavor I remember. It is a decent starting point, though.
