The best egg rolls I’ve ever eaten came from a recipe my mother-in-law gave me. We use them as our main course, then I make Allrecipes “Fried Rice Restaurant Style” to go with them. The fried rice recipe from Allrecipes tastes great because it includes sesame oil along with the usual soy sauce. Before we get started, I’ve included a video to show you just how easy it is to make homemade egg rolls.
- ground beef, cooked and drained
- 1 pound of coleslaw mix
- 1 16 ounce bottle of soy sauce (you’ll use about 1/3 of it)
- egg roll wrappers
- vegetable oil for frying
Put the cooked and drained ground beef into a stock pot or wok. Turn the stove on medium heat. Add the cole slaw mix. Mix in soy sauce and stir, until the cabbage is wilted and tasty. Remove from heat. You can see how much soy sauce I used in the picture below.
Clean the surface area where you’ll be assembling the egg rolls. Place the wrappers, filling, and a little cup with water (to dip your finger in and seal the wrappers) in front of you. I used a serving spoon to scoop up the filling and place in the middle of the egg roll. Fold in the sides, then roll. Seal the end by dipping your finger in the water and placing the water on the top corner before folding. This would be a great time to watch the video-if you haven’t already. I placed my egg rolls on two serving plates where the egg rolls weren’t touching. Sometimes they stick together, then tear, if you lay them side by side.
Line a lidded container with paper towels. You can serve and store your egg rolls in this same dish. Fill the skillet about 1/2” full with vegetable oil. Turn on medium heat, and allow the oil to get nice and hot. Add the egg rolls, and cook until the bottom is browned. Gently turn them over with tongs to cook on the other side. Again, don’t let the egg rolls touch each other while frying.
After the egg rolls are browned on both sides, place in the lined dish to cool and drain.
You’re all done! I hope your family enjoys them as much as my family did!
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