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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 12 |
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I made these today after going through fridge and realized we had leftover steak that needed something done. So, instead of throwing out (with today's economy wouldn't dare) I made my favorite snack/appetizer. Egg rolls! Read more ! Ingredients:
leftover grilled steak (sliced and chopped into little pieces) |
3 green onions chopped |
3 cups cabbage shredded |
garlic powder |
ginger powder |
soy sauce |
crushed red pepper flakes |
cracked black pepper |
2 tblsp extra virgin olive oil |
pat of butter |
12 egg roll wrappers (keep between 2 damp paper towels to keep from drying out) |
small amount of water for sealing rolls |
oil for frying |
Directions:
1. Prepare ingredients for assembling egg rolls....
2. chop steak and shred cabbage
3. heat large pan over med. heat
4. heat EVOO and pat of butter till hot, add green onions and cabbage, season with powders and peppers and drizzle on soy sauce, saute until cabbage just turns soft, add steak
5. take off heat and let cool
6. Assembling egg rolls.....
7. take a wrapper and place in front of you in a diamond shape
8. scoop about 2 Tblsp cabbage mixture into middle of wrapper
9. starting from bottom and tucking in ends as you go roll as tightly as you can without ripping the wrapper
10. moisten top flap lightly to seal
11. Deep fry egg rolls till golden brown.
12. Serve with your choice of dipping sauce, I really like them in Ranch dressing, but A1 would also be a good choice.
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