Bethany's Egg Rolls
2 Tbsp Oil (I used olive oil but vegetable works too)
2 Carrots, finely chopped
1 Onion, finely chopped
1 Clove Garlic, finely chopped
1lb Lean Ground Beef
3 Cups Cabbage, finely chopped
2 Tsp Fresh Ginger, grated
1 Tbsp Soy Sauce
20 Egg Roll Wrappers
Vegetable Oil (for frying)
The key to good egg rolls is making all the filling the same texture, so use a food processor if you have one.
Instead of using all 3 cups of cabbage, I like to use 1.5 cups cabbage and 1.5 cups of mung bean sprouts or you can use 3 cups bean sprouts (but I can't always find them at the store).
If you bake the egg rolls instead of frying you lose about 100 calories per egg roll but I have never tried this to know how successful it would be.
Place 2 tbsp (or a large spoonful) of filling near one corner of each wrapper, fold the corner over the filling to the center of the wrapper; fold the sides toward the center, moisten the top corner of the wrapper with water and roll the filled section toward the the moistened corner; press to seal.
Fry in batches until golden (about 3 minutes) using a fry daddy or fill a large pot with enough oil to reach a depth of 3 inches and heat until it registers 350 degrees on a deep-fry thermometer.
Serving Size: Makes 20 Egg Rolls