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.
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