Bethany's Egg Rolls

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Nutritional Info
  • Servings Per Recipe: 20
  • Amount Per Serving
  • Calories: 246.3
  • Total Fat: 17.4 g
  • Cholesterol: 22.0 mg
  • Sodium: 95.7 mg
  • Total Carbs: 15.8 g
  • Dietary Fiber: 0.5 g
  • Protein: 6.4 g

View full nutritional breakdown of Bethany's Egg Rolls calories by ingredient
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Number of Servings: 20


    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.


In a large skillet, heat 2 tbsp oil over medium-high heat. Add the carrots, onion and garlic and cook, stirring, until slightly softened, about 4 minutes. Stir in the beef and cook, breaking it up, about 5 minutes. Remove from the heat and pour off any excess fat. Stir in the cabbage, ginger and 1 tbsp soy sauce.
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

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