Egg Rolls
A classic appetizer beloved for its crispy texture and savory filling, these egg rolls combine seasoned meat with fresh vegetables, all wrapped and deep-fried to perfection.
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Ingredients
- 2 tablespoons water
- 1 pound ground beef or pork
- 8 7-inch square egg roll wrappers
- 1 teaspoon garlic powder or to preference
- 2 tablespoons all-purpose flour
- 2 ounces shredded carrots
- 1 teaspoon ground ginger or as needed
- 2 tablespoons sesame seeds optional
- 2 cups finely shredded cabbage
- 1 quart peanut oil or enough for deep frying
Instructions
- In a mixing bowl, thoroughly combine the ground meat with garlic powder and ground ginger.
- Transfer the seasoned meat to a skillet set over medium heat. Sauté, stirring frequently, until browned and broken into crumbles, about 5 to 7 minutes.
- Once cooked, return the meat to a bowl and mix with the cabbage and carrots until evenly blended.
- In a small bowl, blend the flour and water to create a sealing paste with a smooth consistency.
- Heat the peanut oil in a large frying pan or deep skillet to 375°F (190°C).
- As the oil heats, arrange an egg roll wrapper on a clean surface in a diamond orientation. Spoon approximately 1/4 to 1/3 cup of the meat mixture into the center. Fold the bottom corner over the filling, then fold in the sides. Roll tightly towards the top corner. Seal the edge with a brush of the flour paste.
- Carefully lower each roll into the hot oil, frying in batches. Turn occasionally until they develop a uniform golden-brown hue, about 5 to 8 minutes.
- Remove the egg rolls with tongs and allow excess oil to drain on paper towels or a rack.
- Arrange on a serving dish and, if desired, garnish with a sprinkle of sesame seeds.
Notes
For a vegetarian version, substitute meat with firm tofu or a medley of additional vegetables.