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Beef Egg Rolls are a Chinese style snack prepared with an American flair.
The Egg Rolls are filled with
beef, cabbage, carrots and green onions.

Watch the video for this recipe!

This recipe brings back so many memories! I grew up cooking Beef Egg Rolls with my mother. We both love Asian food! The first time she made these it was love at first bite. After that, I would always ask for them, and when I got my way, which was every now and then, we would make egg rolls together.

I was in an egg roll mood one night so I called my mom and asked her when she was going to make some again. Her response was that I could make them myself. I'm like what? Who does that?

Moms are supposed to still cook for their children, even when they are grown and living on their own lol. Well, I lost that battle that night and ended up having to settle for the recipe, so now I am sharing it with you all.

So lets get into it so I can show you how it's done!

More recipes ---> Restaurant-Style Salsa, Loaded Baked Potato Wedges, Cheeseburger Sliders on Hawaiian Rolls, Popcorn Chicken, Fried Okra, Baked Macaroni and Cheese, Chicken Fettuccine Alfredo, Sweet and Sour Chicken, Homemade Beef Chili, Barbecue Pork Chops, Mongolian chicken, Mongolian Sauce

Image of Beef Egg Rolls - Beef egg roll recipe - Kultural Kreations

Ingredients needed:

Ground beef
Green cabbage
Shredded carrots
Green onion
Minced garlic
Seasoning: garlic powder, seasoned salt, ground ginger, granulated sugar
One package of egg roll wrappers
Flour
Water
Vegetable oil

Steps to make the recipe:

In a large skillet, add the beef and season with one tablespoon of garlic powder, ginger, seasoned salt, and green onion.Cook the meat, stirring occasionally until brown. Once the beef is brown, remove it from the heat, drain, and sit it aside.

In a large skillet, heat a small amount of oil and fry the minced garlic for 30 seconds. Add the cabbage, carrots, green onion, tablespoon of garlic powder, seasoning salt, and ginger. Stir occasionally for 4-5 minutes or until the cabbage begins to soften.

Add the sugar to the mixture and mix well. Remove the vegetables from the skillet, drain any excess liquid and mix with the beef. Allow the mixture to cool for 10-15 minutes.

While the mixture is cooling, in a small bowl mix flour and water to make a loose paste. Once the mixture has cooled, add two heaping tablespoons of the mixture to each egg roll wrapper.

Roll the egg rolls (instructions on the back of the egg roll wrapper package) and seal them with the prepared paste.In a large frying pan or wok, heat the oil to medium heat. Fry the egg rolls for 1-2 minutes or until brown making sure not to overcrowd the pan.

Once the egg rolls are brown, remove them from the pan and place them on a paper towel to drain the excess oil. Allow them to cool for a few minutes before serving.

Don't expect them to last very long! They are just that good! I suggest making a double batch depending on how many people will be sharing them. If by chance you end up having leftovers, the egg rolls freeze very well.

Once you're ready to eat them just thaw at room temperature, pop them in the microwave and you're good to go!

P.S. I also made a Mongolian sauce recipe to go with the egg rolls for you all. You can also find the link below!

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Beef Egg Rolls

Beef Egg Rolls are a Chinese style snack prepared with an American flair. The Egg Rolls are filled withbeef, cabbage, carrots and green onions.

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Prep Time: 30

Cook Time: 10

Course: Appetizer

Cuisine: Chinese

Keyword: beef egg rolls, egg rolls

Servings: people

Calories: 475kcal

Author: Ashley Frederick

Ingredients

1- 1 ½ lbs of ground beef
6 c green cabbage - shredded
2 c shredded carrots
5 stalks green onion- chopped
1 + 1 tbsps minced garlic
1 + 1 tbsps garlic powder
1 + 1 tbsps seasoned salt
1 + 1 tbsps ground ginger
1 package egg roll wrappers
¼ c granulated sugar
1 tablespoon all-purpose
1-2 tbsps of water
½ quart vegetable oil - for deep frying

Instructions

In a large skillet add the beef and season with one tablespoon of garlic powder, ginger, seasoned salt, and green onion.
Cook the meat, stirring occasionally until brown.
Once the beef is brown, remove it from the heat, drain, and sit aside.
In a large skillet, heat a small amount of oil and fry the minced garlic for 30 seconds.
Add the cabbage, carrots, green onion, garlic powder, a tablespoon of seasoned salt, and ginger. Stir occasionally for 4-5 minutes or until the cabbage begins to soften.
Add sugar to the mixture and mix well.
Remove the vegetables from the skillet, drain any excess liquid and mix with the beef.
Cool the mixture for 10-15 minutes.
While the mixture is cooling, in a small bowl mix the flour and water to make a loose paste.
Once the mixture has cooled, add two heaping tablespoons of mixture to each egg roll wrapper.
Roll egg rolls (instructions on the back of egg roll wrapper package) and seal with the prepared paste.
In a large frying pan or wok, heat oil to medium heat.
Fry egg rolls for 1-2 minutes or until brown making sure not to overcrowd the pan.
Once the egg rolls are brown, remove them from the pan and place them on a paper towel to drain excess oil.
Allow them to cool for a few minutes before serving.