Homemade Egg rolls
Nutritional Info
- Servings Per Recipe: 26
- Amount Per Serving
- Calories: 128.7
- Total Fat: 1.6 g
- Cholesterol: 10.4 mg
- Sodium: 269.0 mg
- Total Carbs: 21.8 g
- Dietary Fiber: 1.8 g
- Protein: 6.7 g
View full nutritional breakdown of Homemade Egg rolls calories by ingredient
Introduction
My 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.Number of Servings: 26
Ingredients
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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
Directions
1. Brown the ground beef. Drain well (I rinse mine in a colander). Season with half the garlic and onion powders. Add sesame oil and half the soy sauce. Cook on low for about 3 minutes. Set aside.
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.
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.
Member Ratings For This Recipe
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BOOKKEEPER1
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
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TRUKRSGRL
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NHAAV6
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NASFKAB
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MALEPHICENT