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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Still on an egg roll kick. These egg rolls can be baked instead of fried if desired. Just brush them with oil, place on a baking sheet and bake at 375 until golden brown. Ingredients:
1 lb ground beef, cooked and drained |
1 (16 ounce) package coleslaw mix |
2 tablespoons soy sauce |
1/2 teaspoon garlic powder |
1/4 teaspoon ground ginger |
onion powder, to taste |
2 (16 ounce) packages egg roll wraps |
1 tablespoon all-purpose flour |
vegetable oil (for frying) |
Directions:
1. In a bowl, combine the first six ingredients; mix well. Place an egg roll wrapper on work surface with one point facing you. Place a heaping tablespoon of beef mixture in center. Fold bottom third of wrapper over filling. Fold in sides.
2. In a small bowl, combine flour and enough water to make a paste. Moisten top corner with paste, roll up tightly to seal. Repeat with remaining wrappers and filling.
3. In an electric skillet, heat 1 inch of oil to 375*. Fry egg rolls for 3-5 minutes or until golden brown.
4. Note: Fill egg roll wrappers one at a time, keeping the others covered until ready to use.
5. Egg rolls can be reheated in a microwave for 2 1/2 to 3 minutes.
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