Egg Rolls are one of my favorite appetizers and I make sure to leave some room on my plate for a lot of them because they are just that delicious! You can fill them with any meat or vegetable that you like and even choose the method of cooking them! I made these with a vegetable stir-fry and orange chicken on the side!
I dipped these in the La Choy brand sweet and sour sauce and it was the perfect addition to the dish!
The crispiness of the egg roll wrapper gave a great texture to this finger-food item!
Whenever I order takeout or go to a restaurant that serves egg rolls, they are always on my list. You can't go wrong with a deep-fried roll stuffed with vegetables and chicken or beef. This time I decided to make them on my own instead of buying them ready-made!
This is my mom's recipe and I tweaked it just a bit based on the spice preferences I have! It's a simple mix that you can alter based on what you like as well. You can even swap out the beef for chicken or make it a vegetarian option by opting out of meat all together.
I devoured about a whole plate of egg rolls when I made these and I'm sure you will too! They are just that good! Enjoy them as an appetizer with your main dish!
Prep Time: 20 minutes Yields: 1 Dozen
Cook Time: 40 minutes
Total Time: 60 minutes
INGREDIENTS
12 Egg roll wrappers (I used the Nasoya brand, about half the package and froze the rest)
1/2 lb. Ground Beef
1/2 bag frozen Mixed Vegetables, defrosted
1 tsp. Cumin
1 1/2 tsp. Salt
1 tsp. Black pepper
1/2 tsp. Paprika
1/2 tsp. Garlic Powder
1/4 cup Cold Water (to seal the egg rolls)
Vegetable cooking oil for frying
La Choy sweet and sour sauce
INSTRUCTIONS
In a large pot, begin cooking the ground beef on medium heat. Allow to cook for about 10 minutes while breaking up the beef into small pieces.
After the ground beef is mostly cooked, add in the mixed vegetables and the spices.
Continue to cook for another 10 minutes until all of the ingredients are evenly combined.
Taste the mixture and add any more of the spices above as needed based on preference.
Remove the mixture from the heat and allow to cool to room temperature. On a dry surface, lay one egg roll wrapper in front of you diagonally in the shape of a diamond.
In the corner closest to you, add a heaping Tbsp. of the mixture to the wrapper.
Slightly shape the mixture horizontally so that it will form into the shape of an egg roll.
Roll it up one time, then fold in each side corner.
Gently tighten the roll by continuing to roll it up away from you.
Leaving about an inch of the corner still visible, dip your finger into the cup of cold water and brush the end corner with it to seal the egg roll (This ensures that the egg roll doesn't come apart.
Add the wrapped egg roll to a baking tray and cover with a dry towel so that the wrappers don't dry out.
Repeat with the rest of the wrappers.
If you have leftover filling, make more egg rolls or freeze the mixture until your next use!
Fill a large skillet with vegetable cooking oil about half way and heat it up on high.
Once the oil is hot, very carefully drop in about 3 egg rolls at a time. Allow them to cook for about 3-4 minutes on each side. They should be an even golden brown all around the roll.
Repeat with the rest of the rolls.
Serve with a sweet and sour sauce and enjoy!
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