Awesome Egg Rolls

  • Prep Time: 30 mins
  • Total Time: 45 mins
  • Serves: 10-12,Yield: 20-24 egg rolls

    • About This Recipe

    “I love this recipe because it is so easy to make and it has converted a bunch of my friends into cabbage lovers!! They can’t wait to have these when I make them! Enjoy!”

    Ingredients

  • 1lbground beef
  • 1packageshredded cabbage( angel hair if you can find it)
  • 1packageshredded carrot
  • salt and pepper
  • garlic powder
  • 1 -2packageegg roll wrap
  • 1egg
  • canola oil( for frying)
  • Grey Poupon Dijon Mustard

    • Directions

  • Fry the ground beef with the salt and pepper and garlic powder until the meat is completely browned.
  • Make sure to add a lot of the salt and pepper and garlic powder.
  • This needs to have a strong flavor because you’ll be frying it with other ingredients.
  • Don’t put so much in that you can’t eat it, but you want to really taste it.
  • Once you are done getting the flavor right, get a LARGE bowl and put the shredded cabbage and carrots in it and then add the ground beef on top.
  • Mix together completely and let sit for about 15 minutes.
  • I do that so the mixture will soften and I can roll them more easily.
  • Check the mixture after it sits to make sure the flavor is still there and really stands out.
  • If not, add more of the salt and pepper and garlic powder.
  • It’s really up to your taste buds, but this is what I’ve done and I get RAVE reviews.
  • Heat up your oil for frying in a deep fryer.
  • Follow the manufacturer’s instructions for how much oil to add, but always make sure you don’t fill it to the top so you don’t get hurt.
  • I usually only fill about half of the fryer.
  • Crack an egg into a small bowl to make a wash for sealing the egg roll wraps.
  • Take a wrap and put about 1-2 teaspoons of the meat mixture onto the wrap.
  • Wrap the roll as shown on the package, remembering to seal with the egg wash.
  • I try to wrap my rolls tightly, but I don’t always do that so well.
  • Once you are done wrapping, place the egg rolls carefully into the oil about 2-3 at a time.
  • Cook them until they are blond in color.
  • Don’t let them get too dark.
  • Take them out and let drain on paper towels.
  • You’re done! I serve mine with Grey Poupon for dipping. yummy!
  • Others might enjoy soy sauce! These also freeze very well, that is of course, if you have any left! I make a bunch for myself and have them for lunch.
  • Just pop them in the microwave for about 1 minute, and you’re done.

    • Reviews

  • “These were great, and very easy.I used shrimp and added a little onion and ginger.You were correct about the need for almost “over seasoning”.I thought I had ruined the dish but cooked them anyway and they were great.Thanks!”

  • “Easy and yummy.Didn’t have ground beef, so used a little cut up cooked pork, but concluded they would have been just as good without.Did end up putting some sesame oil, soy sauce and ground ginger in the mix for more flavor.Who would have thought that making your own egg rolls could be so easy.”

  • “Can I come over to your house?? Man, everything you’ve submitted so far is STELLAR!!! Where did you learn to cook? These egg rolls have great color, texture, taste, and they are easy (albeit a bit messy) to make! You need lots of counter space for this one, but it’s worth it! Try it with teryaki wings!!!”

  • “These were super and real easy to make. Will make them again sometime.”

  • “The Egg Rolls, or as my family calls them..Spring Rolls are made in very much the same way.But…I place the cabbage in a pot of salted, boiling water and let simmer for about 5 minutes.Drain and let cool.Once cool, squeeze as much water out of the cabbage as you can with your hands. This softens the cabbage and makes the egg rolls much easier to eat.I also add thinly sliced shittaki mushrooms to the ground beef mixture, along with approximately 1 tsp. salt. Also I’ve found using white pepper rather than black gives more of a “Chinese flavor”. For the dipping sauce, try adding Chinese Hot Mustard to soy sauce.Hmmmmm good!!!”

  • “These are good.I also add the La Choy veggies and a little ginger.Mmmmmm Mmmmmmm.”

  • “I have always felt intimidated about making egg rolls because I thought it would be difficult. I was WRONG. These were easy and tasted pretty good. Of couse nothing is a substitute for authentice Chinese egg rolls, but these at home goodies stack up pretty well. The only changes that I made were adding ground ginger powder along with the salt, pepper, and garlic powder. Also, for health reasons, I opted to bake these at 425 degrees for 15ish minutes after I sprayed them with Pam. My preference would NOT be Grey Poupon Dijon. It was gross. I did like soy sauce and honey mustard as dipping sauces.”

  • “I’m currently in egg roll heaven.We wanted chinese night without having to go out, so I scoured Zaar for some recipes.The perfect egg roll has always eluded me, I almost gave up and bought some frozen ones, and I found this.I was so impressed with these!The trick to overseasoning was right…I used some jarred minced garlic AND powder on the ground beef, then dumped it over abag of coleslaw mix (carrots, red and white cabbage).I microwaved it for 5 minutes to soften it all, and let cool for about 20 minutes as I was preparing other things.I thought I had used plenty of seasoning, then tasted and added even more, along with the tiniest pinch of chinese 5 spice, since we like the flavor. My 5 year old helped me with the egg wash, and we fried in peanut oil.Fantastic, and the leftovers froze well, and reheated in te oven beautifully.And it was EASY!Thanks so much for this recipe!”

  • “My son, who does not like restaurant egg rolls, loved these! I used chicken thighs instead of ground beef and ‘overspiced’ the mixture as suggested. Then I mixed all the ingredients together while the chicken was still hot and let it sit. This sufficiently softened the cabbage and carrots. Easy and delicious! Thanks for posting!”

  • “These are soooo good.They’re better than even the best restaraunt eggrolls I’ve ever had.I think it’s because they’re so fresh.I’ve done these with gd. beef and pork sausage.We’ve played with the recipe and added cilantro, fresh ginger, cucumber, etc. but I still love the basic cabbage/carrot mixture best.Thanks Bonnie fora fantastic recipe!”

  • “Thank you.I’m a Chicago transplant, and I miss the food so much.There was a Chinatown hole in the wall named Guey Yee that I grew up on.Have never found an egg roll to compare, but this put me on the right track.Added 2T peanut butter to the filling mixture, and whoop, there it is!”

  • “These were GREAT!I added some chopped celery and chopped onion and added some sesame seed oil to give more flavor. I also used about 1 Tbs. of minced garlic along with the garlic powder when browning the ground beef.We enjoyed these dipped in recipe#116960 Thanks for sharing the recipe! :)”

  • “If there wasa better egg roll …..NOT thiswasasthe name says AWESOME …… SPOT ON hands down ….. slapyourmother ….ooops donttellher isaidthat betterthan ucanbuymiss Bonnie Trynormy hatsoff toyouMartha Steward moveover…………….althoughidid use comlemans dry mustardmixwith abit water tomakethetrue chinese mustard (veryspice )buteasy itsthecomesintheyellowcan (tin)saysinbigboldlettersCOLEMANS drymustard and atbsp/pertbsp equal amountsbut bonniety ty ty forthisegg rolliwont buyfrom therestaurant’sagain cause yours farsurpassedtheirs”

  • “It was much better than a previous egg roll recipe I tried, but I really didn’t like having no guide on how much salt & garlic to use.If I could flavor things well on my own, I wouldn’t need recipes.”

  • “These were very easy to make and very flavorful but I wish it had a little something else to them just not sure what.My family ate them just fine even my 5 year old.I dipped mine in honey mustard which was good.I’m sure I’ll make them again at some point! Thanks for sharing”

  • “I think this could use a lot more spices….I even added ginger and Chinese 5 Spice, and I still didn’t get the egg-roll I was hoping for. My huband loved it though! I also bought sweet and sour dipping sauce, and szchesuan sauce to have some more variety.”

  • “I came across this recipe recently and gave them a try tonight and found them wonderful, Only change I made was use a pound of ground pork since that is what I had on hand and while meat was browning I added a few dashes of Worchestershire sauce.along with some finely chopped green onion. Also I found along with my famikly that LACHOY Sweet & Sour sauce as the dipping sauce, we found it was much better than Dijon mustard. :)”

  • “i made this for the first time tonight and they turned out wonderfully. i added curry powder and substituted fresh crushed garlic. i’ll definately be using this recipe again. 5 stars.”

  • “These were very easy and very tasty.I went with pork instead of beef but otherwise followed the recipe.I do wish there were amounts listed on the spices since I’m so bad at adjusting according to my own taste.Next time, I will add even more seasoning.Still, they were very good!This made 19 regular size egg rolls for me.”

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