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EGG ROLLS - GROUND BEEF - Egg Rolls
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| Egg Rolls Recipe courtesy Poolie Edesess (5 Stars) Ingredients | |
| 1 tablespoon | vegetable oil |
| 3 cloves | garlic about 1 tablespoon minced |
| 4 tablespoons | chopped onions |
| 1/2 small head | cabbage, chopped |
| 2 cup | green beans |
| 1 large stalk | celery, finely chopped |
| 2 cup | carrots |
| 2 cups | cooked, drained ground beef |
| 1 tablespoon | chicken bouillon |
| 2 teaspoons | salt |
| 1 1/2 tablespoons | oyster sauce |
| 2 tablespoons | dark soy sauce |
| 2 tablespoons | brown sugar |
| 3 tablespoons | cornstarch |
| Black pepper | |
| 3/4 cup | chopped bean thread noodles, cut to 1 to 2 inches in length |
| 1 | egg, slightly beaten |
| 20 to 25 egg roll wrappers | |
| 1 cup | cooked shrimp, chopped, optional |
Directions
Saute in vegetable oil, the garlic and onions on low heat. Then, add cabbage, green beans, celery, carrots, and cook on low heat for 2 minutes. Add beef and stir with chicken bouillon, salt, oyster sauce, dark soy sauce, brown sugar, cornstarch, and a sprinkle of black pepper. Stir for another 5 minutes. Turn off stove. Add bean thread noodles. Add shrimp, if using. Stir. Let cool to room temperature. To Assemble: Place the egg roll wrapper so that it forms a diamond. Add 2 tablespoons of filling about an inch from the lower corner of the egg wrapper. Fold up the corner of the triangle with the filling and tuck it against the filler so that the wrapper is over the filling. Fold in the sides of the wrapper to the ends of the filling. Dab top corner with a bit of raw egg at the top corner. Roll the filling upwards to the dab of egg and press end to the roll to seal.
Preheat cooking oil to about 350 degrees and fry raw rolls in cooking oil. Cook until golden brown, remove, set on paper towels, allow to cool.
Can be served with sweet and sour sauce, and hot mustard.
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