BEEF EGG ROLLS
My neighbor is Vietnamese, she taught me how to make egg rolls but I put my own twist on it and me and my husband love mine too and I want everybody who wants to, to try them. This recipe yields about 16 to 20 egg rolls depending on how much filling you use per egg roll wrap.
Provided by Laura Griffin
Categories Other Appetizers
Time 50m
Number Of Ingredients 16
Steps:
- 1. Add olive oil, shredded potato (first squeeze off as much liquid from potato shreds by hand as possible before adding potato to the skillet), add shredded carrot and shredded cabbage to a large skillet, cook on medium heat til tender.
- 2. Add shredded mushroom and ground beef, cook til beef is browned.
- 3. Add all spices and soy sauce, mix well, cook for 5 mins.
- 4. Remove from heat, drain fat, add scallions, mix well.
- 5. Continue draining and let cool for 10 mins. While that drains, whisk one egg in a small bowl.
- 6. Spoon out 1-2 heaping spoonful of filling onto the egg roll wrapper using egg to seal.
- 7. Heat vegetable oil in a skillet on medium high, cook til browned and crispy.
- 8. Serve with soy sauce or your favorite dipping sauce and enjoy!
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