Beef and Cabbage Egg Rolls Recipe

Beef and Cabbage Egg Rolls Recipe

Introduction

Beef and cabbage egg rolls are a delicious fusion of crispy and savory flavors, making them a favorite appetizer or snack for many.

Traditionally deep-fried to golden perfection, these egg rolls have a crunchy exterior that gives way to a flavorful filling of ground beef, cabbage, carrots, and aromatic seasonings.

They’re versatile and can be served as part of an Asian-inspired meal, enjoyed as a standalone snack, or paired with a dipping sauce like sweet chili or soy sauce.

This recipe combines the best practices from popular sources, providing a step-by-step guide to making perfectly crispy beef and cabbage egg rolls at home.

Ingredients

For the Filling:

1 lb ground beef

3 cups shredded cabbage

1 cup shredded carrots

1/2 cup green onions, chopped

1 tablespoon ginger, minced

3 cloves garlic, minced

2 tablespoons soy sauce

1 tablespoon sesame oil

Salt and black pepper to taste

For Assembly:

1 package egg roll wrappers (20-25 wrappers)

1 beaten egg (for sealing the wrappers)

For Frying:

Vegetable oil, for deep frying

Instructions

Prepare the Filling:

In a large skillet or wok over medium-high heat, cook the ground beef until browned, breaking it up into small pieces as it cooks.

Drain excess fat, then add minced ginger and garlic to the beef. Sauté for 1-2 minutes until fragrant.

Add the shredded cabbage, carrots, and green onions to the skillet. Stir-fry for another 3-4 minutes until the vegetables are softened but still have a bit of crunch.

Stir in the soy sauce, sesame oil, salt, and black pepper. Mix well, allowing the flavors to blend. Remove from heat and let the filling cool slightly.

Assemble the Egg Rolls:

Place an egg roll wrapper on a clean surface, with one corner pointing toward you to form a diamond shape.

Spoon about 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 up tightly. Brush a little beaten egg on the top corner to seal the wrapper.

Repeat with the remaining wrappers and filling, placing the assembled egg rolls on a plate or baking sheet.

Fry the Egg Rolls:

In a deep skillet or heavy-bottomed pot, heat vegetable oil to 350°F (175°C).

Fry the egg rolls in batches, making sure not to overcrowd the pan. Fry each egg roll for about 3-4 minutes, turning occasionally, until golden brown and crispy.

Use a slotted spoon to remove the egg rolls from the oil and transfer them to a paper towel-lined plate to drain excess oil.

Serve:

Allow the egg rolls to cool slightly before serving. These beef and cabbage egg rolls are best enjoyed warm and crispy.

Serve with dipping sauces like sweet chili sauce, soy sauce, or spicy mustard for added flavor.

Conclusion

Beef and cabbage egg rolls are a delightful treat that offers a satisfying crunch and a savory filling in every bite.

This recipe provides a great balance of flavors with the umami-rich ground beef and the fresh, mildly sweet cabbage and carrots.

Making these egg rolls at home not only allows you to control the ingredients and flavor but also provides a fun, hands-on cooking experience.

Whether served as an appetizer, party snack, or side dish, these homemade egg rolls are sure to be a hit with family and friends.