Crunchy Egg Rolls
You’ll feel like a chef when you roll your own egg rolls. The fresh ingredients and the extra care you take when making the egg rolls yourself result in unsurpassed flavor.
Prep Time:
Cooking Time: 45 minutes
Ingredients
- 8 ounces ground beef
- 1 cup finely shredded carrots
- 1/2 cup frozen chopped onion
- 1 tablespoon soy sauce
- 1/2 teaspoon garlic salt
- 3 cups bean sprouts
- 3 cups bean sprouts
- Vegetable oil for deep-frying
- 12 egg roll wrappers
- Plum sauce or mustard
Directions
Cook ground beef, carrots, onion, soy sauce and garlic salt in a large skillet over medium-high heat until ground beef is browned and crumbly, about 8 minutes; drain. Stir in bean sprouts. Let stand to cool.
Preheat vegetable oil in a deep fryer to 375°F.
Spoon about 2 tablespoonfuls of ground beef mixture diagonally onto each egg roll wrapper.
Fold in bottom and side corners to enclose filling. Moisten top corner with water. Fold top corner down, pressing seam to seal.
Deep-fry egg rolls 3 at a time until golden, about 3 minutes per batch; drain. Serve hot with plum sauce or mustard.
Secret Tip
For leak-proof egg rolls, lay out each wrapper with the point toward you so it looks like a diamond, not a square. Spread the mixture across the wrapper, from point to point. Fold in the sides first, then fold in the bottom and top corners.
