Why Make This Recipe
Homemade Beef and Vegetable Egg Rolls are a tasty and satisfying dish everyone can enjoy. Making them at home means you can control what goes inside and adjust the flavors to your liking. Plus, they are perfect for appetizers, snacks, or even a main course. You’ll love the crispy outer layer combined with the delicious beef and fresh veggies inside.
How to Make Homemade Beef and Vegetable Egg Rolls
Ingredients:
- Egg roll wrappers
- 1 pound ground beef
- 2 cups shredded cabbage
- 1 cup shredded carrots
- 2 green onions, chopped
- 3 cloves garlic, minced
- 1 tablespoon soy sauce
- 1 teaspoon ginger, grated
- Salt and pepper to taste
- Oil for frying
Directions:
- In a large skillet, cook the ground beef over medium heat until it’s browned.
- Add the garlic, ginger, cabbage, carrots, green onions, soy sauce, salt, and pepper. Cook for 5-7 minutes until the vegetables are tender.
- Remove from heat and let the mixture cool.
- Take an egg roll wrapper and place about 2 tablespoons of filling in the center.
- Fold the sides in and roll tightly to seal.
- Heat oil in a frying pan over medium-high heat. Fry the egg rolls until golden brown on all sides.
- Drain on paper towels and serve hot.
How to Serve Homemade Beef and Vegetable Egg Rolls
These egg rolls are best served hot and crispy. You can enjoy them on their own or with a dipping sauce like soy sauce, sweet chili sauce, or even homemade plum sauce. They make a great appetizer for gatherings or a fun snack for movie nights.
How to Store Homemade Beef and Vegetable Egg Rolls
If you have leftover egg rolls, let them cool completely before storing. Place them in an airtight container in the refrigerator. They can last for about 3-4 days. To reheat, bake them in an oven or air fryer to restore their crunch.
Tips to Make Homemade Beef and Vegetable Egg Rolls
- Be careful not to overfill the wrappers; this can make them hard to seal.
- Make sure the filling is cool before wrapping, to prevent the wrappers from getting soggy.
- Experiment with ingredients; you can add other vegetables like bell peppers or mushrooms for a unique taste.
Variation
You can customize your egg rolls with different meats or make them vegetarian by using tofu instead of ground beef. You can also add spices or herbs for extra flavor.
FAQs
1. Can I freeze homemade egg rolls?
Yes! You can freeze them before frying. Just make sure they are laid out in a single layer to prevent sticking.
2. What oil is best for frying egg rolls?
Vegetable oil or canola oil works well for frying since they have a high smoke point.
3. Can I bake the egg rolls instead of frying?
Yes, you can bake them! Brush with oil and bake at 400°F (200°C) for about 20-25 minutes or until golden brown.
Beef and Vegetable Egg Rolls
Ingredients
For the filling
- 1 pound ground beef
- 2 cups shredded cabbage
- 1 cup shredded carrots
- 2 pieces green onions, chopped
- 3 cloves garlic, minced
- 1 tablespoon soy sauce
- 1 teaspoon ginger, grated
- to taste Salt and pepper
For frying
- as needed Oil for frying Vegetable or canola oil recommended
- Egg roll wrappers
Instructions
Preparation
- In a large skillet, cook the ground beef over medium heat until it’s browned.
- Add the garlic, ginger, cabbage, carrots, green onions, soy sauce, salt, and pepper. Cook for 5-7 minutes until the vegetables are tender.
- Remove from heat and let the mixture cool.
- Take an egg roll wrapper and place about 2 tablespoons of filling in the center.
- Fold the sides in and roll tightly to seal.
Cooking
- Heat oil in a frying pan over medium-high heat.
- Fry the egg rolls until golden brown on all sides.
- Drain on paper towels and serve hot.