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!
- Ground beef
- Green cabbage
- Shredded carrots
- Green onion
- Minced garlic
- Seasoning: garlic powder, Lawry’s seasoned salt, ground ginger, granulated sugar
- One package of egg roll wrappers
- 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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- 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
- 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.
Donna T says
I used your recipe for the filling but used beaten eggs to close the egg rolls. I also used this recipe but instead of ground beef I used chicken. I made 8 of each for a group of 4 and they fought over the last one. I’ll be using this as my go to recipe for egg roll filling. Thank you for the recipe ❣️
Whip it like Butter says
You are so welcome! That's awesome! I'm glad you added your own spin to the recipe and that you all loved it!
HOLLY CARLSON says
I made these with the suggested mongolian dipping sauce and OMG, these are to die for!! I picked this recipe because the pictures looked good. This rarely works for me but this time it did! I will be making these again for sure! Easy as well!! Thank you so much for this recipe! It filled a craving I didn't know existed!
Ashley Frederick says
Thank you so much Holly and you're welcome. I am really glad that the recipe worked out for you and that you enjoyed it.
Gail Casey says
I love making them. They are so good. I.p.o give this site a big. 10+
Thank you so very much! So glad to hear that!
Sim @ Sim's Life says
These rolls look absolutely amazing! I need to try and make these - perfect comfort food for winter! 🙂 Sim x
Thank you! You have to try them with our Mongolian sauce recipe.
Yumm! I seriously need to try these <3
Thank you! They are so easy to make. You won't be disappointed!