Golden Brown Egg Rolls
These Golden Brown Egg Rolls combine seasoned ground beef, crisp vegetables, and crunchy wrappers for an irresistible homemade appetizer or easy dinner.
Equipment
- Large skillet
- Large bowl
- Wire rack
- Deep skillet or heavy pot
- Slotted spoon
- Kitchen thermometer
Ingredients
- 450 g lean ground beef
- 2 tablespoons neutral cooking oil divided
- 2 cloves garlic finely minced
- 1 teaspoon fresh ginger grated
- 2 cups cabbage finely shredded
- 1 cup carrots shredded
- 3 green onions thinly sliced
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon toasted sesame oil
- 12 egg roll wrappers
- 2 tablespoons water for sealing
- as needed vegetable oil for frying
- to taste salt and black pepper
Instructions
- Heat 1 tablespoon oil in a skillet over medium-high heat. Add the ground beef and cook for 6 to 8 minutes, breaking it into small crumbles until fully cooked.
- Drain excess fat if needed. Add the remaining oil, garlic, and ginger. Stir for 30 seconds, then add the cabbage, carrots, and green onions.
- Cook for 3 to 4 minutes. Stir in the soy sauce, oyster sauce, sesame oil, salt, and pepper. Transfer the filling to a bowl and cool completely.
- Place one wrapper in a diamond shape. Add about 2 tablespoons of filling near the lower corner. Fold the bottom corner over the filling, fold in both sides, roll firmly, and seal the edge with water.
- Heat frying oil to 175°C. Fry the egg rolls in small batches for 3 to 4 minutes, turning carefully, until crisp and golden brown. Drain on a wire rack.
Notes
- Cool the filling completely before rolling.
- Do not overcrowd the frying pan.
- For air frying, cook at 190°C for 10 to 12 minutes, turning halfway.
- Refrigerate cooked egg rolls for up to 3 days.