Crunchy Egg Rolls

By Addie

“We ordered egg rolls just like these at the Chinese restaurant in the big city near Grandpa's farm.”

Ingredients

• 1/2 cup chopped onion
• 1 tablespoon vegetable oil
• 8 ounces ground beef or ground turkey
• 1 cup finely shredded carrots
• 1 tablespoon soy sauce
• 1/2 teaspoon garlic salt
• 3 cups bean sprouts
• Vegetable oil for deep-frying
• 12 egg roll wrappers

Preparation

Step 1

Sauté the onion in 1 tablespoon vegetable oil in a large skillet over medium-high heat until tender. Add ground beef, carrots, soy sauce and garlic salt. Cook, stirring frequently, until ground beef is browned and crumbly, about 8 minutes; drain. Stir in bean sprouts. Let stand to cool.


Preheat vegetable oil for deep-frying in a deep fryer to 375ºF.


Spoon about 1 tablespoonful of ground beef mixture diagonally onto each egg roll wrapper.


Fold in the bottom and side corners to enclose filling. Moisten top corner with water. Fold top corner down, pressing seam to seal.


Deep-fry egg rolls 3 at a time until golden brown, about 3 minutes per batch; drain. Serve hot with plum sauce or mustard.
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Grandma's Secret Trick

Sometimes Grandma used shredded, lightly sautéed cabbage instead of bean sprouts. Using the large-holed side of a grater, she shredded enough green cabbage to yield about 3 cups. She combined the cabbage, a small amount of salt and vegetable oil in a skillet. She covered the skillet, then cooked the cabbage, stirring occasionally, until it was tender, about 15 minutes.