Description
Crispy fried egg rolls stuffed with ground beef, cabbage, and delicious seasonings. A personal creation of mine that goes well with any Chinese dish. The sherry makes it better.
Ingredients
- 1 pound lean ground beef
- 1 onion, thinly sliced
- ½ teaspoon dried minced garlic
- 2 tablespoons soy sauce
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- 2 tablespoons sherry
- 1 teaspoon ground ginger
- 1 large head cabbage, finely shredded
- ¼ cup water
- 1 tablespoon vegetable oil
- 1 teaspoon white sugar
- 2 tablespoons soy sauce
- 2 tablespoons sherry
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- 2 quarts vegetable oil for deep frying
- 1 (16 ounce) package egg roll wrappers
Instructions
- In a large skillet over medium-high heat
- brown beef
- then mix in onion
- garlic
- 2 tablespoons soy sauce
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 tablespoons sherry
- and ginger. Continue to saute just until onions are tender. Transfer mixture to a bowl and set aside.
- In the same skillet
- saute cabbage with water
- 1 tablespoon oil
- sugar
- and remaining soy sauce
- sherry
- salt
- and pepper. Continue to saute until cabbage is crisp-tender
- about 5 minutes. Return meat mixture to pan and stir together with cabbage over low heat until heated through. Remove from heat.
- Pour oil into a deep pan and heat to 350 degrees F (175 degrees C). Fill each egg roll wrapper with approximately 1/4 cup of filling and roll up according to package directions. Fry in preheated oil until golden brown. Drain on paper towels and serve hot.
Prep Time: 25 mins
Cook Time: 20 mins
Total Time: 45 mins
Servings: 16