- 1 lb ground beef
- 1 package shredded cabbage (angel hair if you can find it)
- 1 package shredded carrot
- salt and pepper
- garlic powder
- 1-2 package egg roll wrap
- 1 egg
- canola oil (for frying)
Adapted from recipezaar.com
1Fry the ground beef with the salt and pepper and garlic powder until the meat is completely browned.
2Make sure to add a lot of the salt and pepper and garlic powder.
3This needs to have a strong flavor because you'll be frying it with other ingredients.
4Don't put so much in that you can't eat it, but you want to really taste it.
5Once you are done getting the flavor right, get a LARGE bowl and put the shredded cabbage and carrots in it and then add the ground beef on top.
6Mix together completely and let sit for about 15 minutes.
7I do that so the mixture will soften and I can roll them more easily.
8Check the mixture after it sits to make sure the flavor is still there and really stands out.
9If not, add more of the salt and pepper and garlic powder.
10It's really up to your taste buds, but this is what I've done and I get RAVE reviews.
11Heat up your oil for frying in a deep fryer.
12Follow the manufacturer's instructions for how much oil to add, but always make sure you don't fill it to the top so you don't get hurt.
13I usually only fill about half of the fryer.
14Crack an egg into a small bowl to make a wash for sealing the egg roll wraps.
15Take a wrap and put about 1-2 teaspoons of the meat mixture onto the wrap.
16Wrap the roll as shown on the package, remembering to seal with the egg wash.
17I try to wrap my rolls tightly, but I don't always do that so well.
18Once you are done wrapping, place the egg rolls carefully into the oil about 2-3 at a time.
19Cook them until they are blond in color.
20Don't let them get too dark.
21Take them out and let drain on paper towels.