Egg Rolls

Egg Rolls
1 small head cabbage (approx 6 cups shredded)
2 carrots (1 1/2 cups shredded)
1 bunch green onions (1/2 cup chopped)
3/4 pound lean ground beef
3/4 pound lean sausage or ground pork
1/4 cup soy sauce (more or less to taste)
1/4 cup rice or apple cider vinegar (more or less to taste)
1/4 teaspoon ground ginger
1 teaspoon seasoning salt
2 packages egg roll wrappers (approx 40 wrappers)
Vegetable oil for deep fat frying *
Sweet & Sour sauce or hot mustard

Shred cabbage and carrot; finely chop onion; place in large bowl.

Fry ground beef and sausage together breaking up the mixture into very fine pieces as it cooks. I like to use a pastry blender to help break up pieces. Drain well and add to cabbage mixture; season with soy sauce, vinegar, ginger and season salt. Mix until well blended. Refrigerate overnight (8 hours).

Pour 2 inches of vegetable oil* into a deep pan and heat to 350 degrees F.

While oil is heating, stir meat mixture. Occasionally stir meat mixture as egg rolls are filled and wrapped. Place approximately 2-3 tablespoons meat mixture diagonally on each egg roll wrapper. Fold egg roll wrapper corner over filling; snugly roll 1 turn to cover filling; fold sides of wrapper snugly over ends of filling; dampen remaining corner slightly with a wet finger; roll egg roll over flap and seal. Place flap side down until ready to cook. Fry 2-4 egg rolls at a time in deep fat* until golden brown; turn during cooking. Drain egg rolls on paper towel and serve with sweet & sour sauce or hot mustard.

NOTES:
Celebrate Super Bowl or Chinese New Year with this great recipe for Chinese Egg Rolls. Recipe is shared by Ross Low, Riverton, Utah. Recipe makes approximately 40 egg rolls

* Nutrition Analysis was calculated assuming Egg Rolls are baked at 425 degrees F for 10-15 minutes (turn once or twice during cooking). If Egg Rolls are deep fat fried, fat content will increase to approximately 12 grams fat for 2 Egg Rolls, based on USDA Nutrient Database. To keep fat absorption as low as possible, keep vegetable oil temperature as close to 375 degrees F as possible throughout frying process.

For nutrition analysis go to www.UtahDairyCouncil.com

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