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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 20 |
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These are the first egg rolls I ever made years ago & they were so good that I never tried another recipe. I found it on the back of the package of Azumaya Large Square Egg Roll Wrappers. The secret is definitely in the oyster sauce, so don't leave that out. Ingredients:
1 lb ground beef or 1 lb ground pork or 1 lb ground chicken |
1 teaspoon minced ginger (or a little more) |
2 cups of finely chopped cabbage |
1/4 lb bean sprouts |
1/2 cup of shredded carrot |
3 green onions, finely chopped |
2 tablespoons oyster sauce (usually can be found at the grocery, but you can check your local asian market) |
black pepper |
20 large square egg roll wraps |
vegetable oil (for frying) |
your favorite sweet and sour sauce |
Directions:
1. Stir fry meat & ginger in a wide skillet over high heat until lightly browned, 2-3 minutes.
2. Add cabbage, bean sprouts, carrot & green onions; cook 2 minutes.
3. Stir in oyster sauce and season with black pepper.
4. Remove from heat & let mixture cool.
5. Use 2 tablespoons for each egg roll.
6. To Wrap: place filling diagonally on wrapper, fold corner over filling, roll roughly half-way to cover filling, fold up both sides roughly against filling; moisten ends of last flap with water, roll over flap to seal; lay flap side down until ready to cook.
7. Deep fry in oil (it says 350, if you use an electric wok), I do it in a cast iron skillet on the stove.
8. Fry 2-3 minutes, turning occasionally, until golden brown.
9. Drain on paper towels.
10. Serve warm with sweet & sour sauce.
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