Homemade Egg rollsSubmitted by: CHILDUVNYTE
IntroductionMy mom taught me how to make these, and I added my own little tweeks. Very delicious! I always get rave reviews. My mom taught me how to make these, and I added my own little tweeks. Very delicious! I always get rave reviews.
3/4lb 93% lean ground beef
1 large head cabbage
1 small celery rib
1 medium carrot
2 packages egg roll wrappers (usually found in the produce section) Room temperature.
1/8 cup Soy Sauce
1 tsp onion powder, divided
1 tsp garlic powder, divided
1/2 tsp sesame oil(optional)
1/8 cup water chestnuts(optional)
3/4 cup water
2. Shred the cabbage, celery, and carrot. Chop the water chestnuts. Add remaining seasonings. Add water. Cook in a big pot until cabbage wilts down and is fork tender, about 10 to 15 minutes. Taste. Add more seasoning, salt, or pepper to taste. Add ground beef. Combine well. Cool mixture in refrigerator, or freezer to atleast room temperature.
3. Follow directions on package on how to roll the egg rolls. I only use water to seal the edges. Usually one heaping teaspoon per warpper. Pull up bottom corner, roll once, pull in each side, moisten top, finish rolling.
4. Fry until golden brown, about 2 minutes.
Makes about 26 rolls, maybe more.
Number of Servings: 26
Recipe submitted by SparkPeople user CHILDUVNYTE.
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This recipe is very good. I will have to try it with hamburger next time. I put a little olive oil in a measuring spoon a few times and dipped my finger into it and I put a very thin coat of it on each of the egg rolls before I fried them in the pan. That way I didn't fry them in a lot of oil. - 9/7/09
If you use a vegetable oil it is less fat than peanut oil. Canola oil is the healthiest and olive oil has enzymes that assist digestion its also low in fat. This recipe might even be good with hard tofu well seasoned and ground up in the mixture. Try low sodium soy sauce. - 1/30/09