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Ingredients
- 2 cloves garlic, minced
- 1/2 cup onions, chopped
- 2 tbsp vegetable oil
- 1 pound ground beef (or half pork/beef)
- 1 tsp salt
- 1 tsp black pepper
- 1 tbsp oyster sauce (add more to your taste)
- 25-30 frozen wrappers for chinese egg rolls or springrolls, thawed
- 1/4 cup water
- 1/2 cup carrots, peeled and julienned
- 1/2 cup green beans, french cut
- 1/2 cup celery, diced
- 1 cup bean sprouts
Details
Preparation
Step 1
In a skillet, sauté the garlic and onions in hot oil until the onions are translucent. Add the ground beef, salt.
pepper and oyster sauce and sauté until the beef is browned.
Add the rest of the ingredients except bean sprouts and simmer for another 5 minutes. The vegetables
should be slightly crisp.
Remove the pan from the heat and add the bean sprouts. Allow the mixture to cool to room temperature.
Separate the individual sheets of wrappers, being careful not to tear them. Keep them moist during
assembly by storing them in a plastic bag or under a moist towel. Do not allow them to dry out and become
brittle. (I do use wanton wrappers)
Place 2 heaping tbsp of the filling diagonally near one corner of the wrapper, leaving a 1/12-inch edge of
space at both ends. fold the side along the length of the filling over the filling, tuck in both ends, and roll
neatly
Moisten the other side of the wrapper with water or egg to seal the edge.
The egg rolls can be fried immediately or frozen for later use.
If frying immediately, cover them with plastic wrap or a moist towel to keep the wrappers from drying out.
Heat a skillet over medium heat; add oil to about 1/2-inch depth, and heat for 5-7 minutes. When the oil
is hot, place 3-4 egg rolls in, gently, to prevent splashing the hot oil. Fry the rolls for 3-4 minutes on each
side, or until all sides are golden brown.
Place on paper towels or colander to drain excess oil.
SERVE with sweet and sour sauce
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