Ingredients:
For the Filling:
1 lb ground beef
1 tsp ground ginger
1 tsp garlic powder
4 cups shredded cabbage and carrots (coleslaw mix)
2 Tbsp soy sauce
2 Tbsp sesame oil
1/4 cup green onions, chopped
Salt and pepper, to taste
For the Egg Rolls:
1 package (16 oz) egg roll wrappers
1 egg, beaten
Vegetable oil (for frying)
Directions:
Cook the Filling: In a large skillet, cook the ground beef over medium heat until browned and fully cooked. Drain any excess grease.
Season the Filling: Add the ground ginger, garlic powder, soy sauce, and sesame oil to the skillet with the beef. Stir in the shredded cabbage and carrots, and cook for about 5 minutes, until the vegetables are softened. Stir in the chopped green onions and season with salt and pepper to taste. Remove from heat and let the filling cool slightly.
Assemble the Egg Rolls: Lay an egg roll wrapper on a clean surface with one corner pointing toward you (like a diamond shape). Place about 2-3 tablespoons of the filling in the center of the wrapper. Fold the bottom corner up over the filling, then fold in the sides. Brush the top corner with the beaten egg and roll tightly to seal.
Fry the Egg Rolls: Heat about 2 inches of vegetable oil in a deep pan or pot to 350°F (175°C). Carefully place a few egg rolls in the oil, seam side down, and fry for 2-3 minutes on each side, until golden brown and crispy. Remove from the oil and drain on paper towels.
Serve: Serve the egg rolls hot with your favorite dipping sauce, such as sweet and sour or soy sauce.
Prep Time: 20 minutes | Cooking Time: 20 minutes | Total Time: 40 minutes
Servings: 12-15 egg rolls
