Beef and Cabbage Egg Rolls: A Crispy, Savory Delight
- In a large skillet or wok over medium-high heat, cook the ground beef until browned, breaking it into small pieces.
- Drain excess fat, then add minced ginger and garlic. Sauté for 1-2 minutes until fragrant.
- Add shredded cabbage, carrots, and green onions. Stir-fry for 3-4 minutes until vegetables are softened but still crisp.
- Stir in soy sauce, sesame oil, salt, and black pepper. Mix well and remove from heat. Let the filling cool slightly.
2. Assemble the Egg Rolls
- Place an egg roll wrapper on a clean surface in a diamond shape.
- Spoon 2 tablespoons of the beef and cabbage mixture onto the lower third of the wrapper.
- Fold the bottom corner over the filling, then fold in the side corners, and roll tightly. Seal the top corner with beaten egg.
- Repeat with the remaining wrappers and filling.
3. Fry the Egg Rolls
- Heat vegetable oil in a deep skillet or pot to 350°F (175°C).
- Fry the egg rolls in batches for 3-4 minutes, turning occasionally, until golden brown and crispy.
- Use a slotted spoon to transfer the egg rolls to a paper towel-lined plate to drain excess oil.
4. Serve
- Let the egg rolls cool slightly before serving.
- Serve with dipping sauces like sweet chili sauce, soy sauce, or spicy mustard.
