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Beef Egg Rolls

Rated as 4.62 out of 5 Stars
2

"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
Original recipe yields 16 servings (16 rolls)

Directions

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  1. 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.
  2. 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.
  3. 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 22.1 9.4 21 576 Full nutrition

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Reviews

Read all reviews 135
  1. 173 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

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

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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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...

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...

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...

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.

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...

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...

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!

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...

WOW! A really great simple recipe that tasted fantastic! Even impressed the boyfriend with this one. Somethings I had to change: (1) I had no Sherry, so I did some online research and read that ...