Egg Rolls (Beef & Vegetarian)

Both of these were very delicious! We all loved them. This was my first time making egg rolls and they weren't as hard as I imagined. Next time I will try baking them.

Beef Egg Rolls (All Recipes)

1 pound lean ground beef
1 onion, thinly sliced
1/2 teaspoon dried minced garlic
2 tablespoons soy sauce
1/2 teaspoon salt
1/2 teaspoon ground black pepper
2 tablespoons sherry (we used white cooking wine)
1 teaspoon ground ginger
1 large head cabbage, finely shredded
1/4 cup water
1 tablespoon vegetable oil
1 teaspoon white sugar
2 tablespoons soy sauce
2 tablespoons sherry (we used white cooking wine)
1/2 teaspoon salt
1/2 teaspoon ground black pepper
2 quarts vegetable oil for deep frying
1 (16 ounce) package egg roll wrappers

In a large skillet over medium-high heat, brown beef, onion & garlic. Add 2 TBSP soy sauce, ½ tsp salt, ½ tsp pepper, 2 TBSP sherry and ginger. Continue to sauté just until onions are tender. Transfer mixture to a bowl and set aside.

In the same skillet, sauté cabbage with water, 1 TBSP oil, sugar and remaining soy sauce, sherry, salt & pepper. Continue to sauté until cabbage is crisp-tender, about 5 mins. 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. Fill each egg roll wrapper with about ¼ cup filling and roll up. Fry in oil until golden brown. Drain on paper towels. Serve hot.

Vegetarian Egg Rolls (Prepared Pantry)

2 tablespoons freshly grated ginger
2 cloves garlic
1/4 teaspoon salt
1 medium head of cabbage, finely shredded
5 or 6 green onions, chopped
3 or 4 carrots, grated
3 or 4 stalks of celery chopped
1 can water chestnuts, chopped
1 can bamboo shoots, chopped
1 cup mushrooms chopped
1 tablespoon hoisin sauce
1 tablespoon soy sauce
1/2 teaspoon salt
egg roll wrappers
vegetable oil for frying

Heat a little oil in the pan and season the oil with the ginger and salt. Stir fry the cabbage, green onions, carrots, and celery until it is wilted and crisp-tender. Add the water chestnuts, bamboo shoots and mushrooms. Stir in the hoisin sauce, soy sauce, and 1/2 teaspoon salt.
2. Place a mound of filling on the center of egg roll wrappers. Fold the left corner across the filling then roll the filing. Turn the top and bottom corners up and down respectively. Roll to wrap the egg roll into a tight cylinder.
3. Cook the egg rolls in hot oil until the outsides are brown.
(Or bake at 400 degrees for 15-20 minutes, until brown)