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My review
Beef Egg Rolls
HERCATE
"Crispy fried egg rolls stuffed with ground beef, cabbage, and delicious seasonings. A personal creation of mine that goes well with any Chinese dish. The sherry makes it better."
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Ingredients
45 m servings 267 calsOriginal recipe yields 16 servings (16 rolls)
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Directions
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- In a large skillet over medium-high heat, brown beef, then mix in onion, garlic, 2 tablespoons soy sauce, 1/2 teaspoon salt, 1/2 teaspoon pepper, 2 tablespoons sherry, and ginger. Continue to saute just until onions are tender. Transfer mixture to a bowl and set aside.
- In the same skillet, saute cabbage with water, 1 tablespoon oil, sugar, and remaining soy sauce, sherry, salt, and pepper. Continue to saute until cabbage is crisp-tender, about 5 minutes. Return meat mixture to pan and stir together with cabbage over low heat until heated through. Remove from heat.
- Pour oil into a deep pan and heat to 350 degrees F (175 degrees C). Fill each egg roll wrapper with approximately 1/4 cup of filling and roll up according to package directions. Fry in preheated oil until golden brown. Drain on paper towels and serve hot.
Footnotes
- Editor's Note
- We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.
Nutrition Facts
Per Serving: 267 calories; 15.8 g fat; 22.1 g carbohydrates; 9.4 g protein; 21 mg cholesterol; 576 mg sodium. Full nutrition
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Reviews
Read all reviews 135173 Ratings
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Most helpful positive review
8/14/2007
You all will think I'm crazy, but I cook a lot of Asian foods, including crispy won tons and lumpia (usually with ground pork), and I've never precooked the meat and vegetables before filling th...
Most helpful critical review
8/7/2011
I made them exactly as stated. Sorry they were not all that great. I guess the 5 stars are coming from people who added or took away from this recipe.
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8/14/2007
You all will think I'm crazy, but I cook a lot of Asian foods, including crispy won tons and lumpia (usually with ground pork), and I've never precooked the meat and vegetables before filling th...
12/13/2006
Wow! I followed the recipe exactly, except (1) I used two 16-oz bags of cole slaw to save a little work, (2) I added a can of bean sprouts, (3) I used spring roll wrappers because they were muc...
6/2/2006
Outstanding! I made very few changes: I browned the ground beef WITH the onion and garlic, drained it, then added the other ingredients in step 1. I omitted the sherry in step 1, and halved it i...
7/27/2007
These are wonderful if you lay them out on a cookie sheet and freeze then bag them. You can fix a couple to go with a meal whenever you want.
12/12/2002
These eggrolls are great!! To save time, I used the preshredded cabbage in the salad section for coleslaw, and for more flavor, I added minced celery, shredded carrots, and green onions, and coo...
6/14/2004
I too omitted the sherry. Just a little hint in wrapping these. I cool the mixture before wrapping, I make sure the filling doesn't have any liquid when wrapping. This prevents the wrapper fr...
7/9/2002
These are by far the best egg rolls i have ever hade. My husband had three of the down before i was finished cooking all of them. The only word that comes to my mouth is WOW!
1/23/2003
I discovered this recipe about a month ago, and I've been asked to make it 4 or 5 times. I substitute cooked chicken, and everyone always has seconds. (I just need pointers on wrapping the egg...