I’ve tasted a variety of pasta salads, and this is my interpretation of them. It’s a favorite of my daughter’s, and I’ve brought it to a number of barbecues and picnics where it’s been well received. When serving, add some olive oil and stir the pasta once more if it appears a bit dry.
| Prep Time: | 30 mins |
| Cook Time: | 45 mins |
| Total Time: | 1 hr 15 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 3 potatoes, cubed
- 2 pounds ground beef
- 2 eggs
- 2 cups chopped cabbage
- soy sauce to taste
- salt and pepper to taste
- 1 quart oil for frying
- 1 (14 ounce) package egg roll wrappers
Instructions
- Place potatoes in a medium saucepan with enough water to cover. Bring to a boil. Cook until tender, about 15 minutes. Remove from heat and drain.
- Place ground beef in a large saucepan over medium high heat. Cook until evenly brown; drain.
- Place potatoes, eggs, cabbage, soy sauce, salt and pepper into the saucepan with the ground beef. Over medium heat, cook and stir until eggs are cooked and cabbage is tender, about 10 minutes. Transfer the mixture to a medium bowl.
- Heat oil in a large, heavy saucepan to 375 degrees F (190 degrees C).
- Place approximately 1 tablespoon of the ground beef and potato mixture in the center of each egg roll wrapper. Roll wrappers around the mixture and fold edges inward to seal.
- Fry egg rolls in the hot oil until golden brown. Drain on paper towels.
- We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.
Nutrition Facts
| Calories | 526 kcal |
| Carbohydrate | 44 g |
| Cholesterol | 120 mg |
| Dietary Fiber | 3 g |
| Protein | 27 g |
| Saturated Fat | 7 g |
| Sodium | 372 mg |
| Sugars | 1 g |
| Fat | 26 g |
| Unsaturated Fat | 0 g |
Reviews
I slowly heated 1/2 canola and 1/2 sesame oils then followed the directions and added a few things (sweet pepper and ginger for example. PERFECT!! Thanks 🙂
This was a good recipe and quite filling, as noted! I followed as written, though I baked them rather than frying (Frying is not my special gift… LOL!). I made a simple mayo-catsup-seasoning blend to serve as a dip, and they were a hit at a teen get-together.
Egg rolls are fun and delicious. Made as directed, this recipe didn’t have enough flavor for my husband and me, but it did get me hooked on trying more egg roll recipes!
this was a good basic recipie, but I added lots of extras. I added carrots, onions, red peppers, garlic and some ginger. I also mashed the potatoes and used some of the starchy water to help hold everything together. They turned out really well.
This recipe was so goood!!!It is very close to my grandma`s recipe (and shes Japanese)She doesnt put egg in them and she adds alittle of curry flavoring to them,very good.
When it comes to egg rolls I did not find these up to par. My family and I found that the beef/potato ratio against the cabbage was too high. Next time I make these I will halve both the beef and potatoes. We also found them to be quite bland. I will try spicing them up a bit next time, maybe with some ginger or a pinch of wasabi. Something to give them some FLAVOR!
Kids love theses! Katchup is a must.
I did like this recipe, and enjoyed the finished product, but I didn’t rate it 5 stars. I did try to dip this in Asian style sauces, but it did NOT taste like a regular eggroll & the flavors were a little weird together. It basically tasted like an empanada. So, I started dipping it in hot sauce – and THAT I really liked. I didn’t add a lot of the soy/salt/pepper “to taste” b/c I worried they would end up too salty tasting in the Asian dipping sauce. (I used duck sauce.) So, when I started using other sauces (particularly mustard & hot sauce), it left the insides a little bland. My family did eat these eggrolls, but next time, we will probably use about half the suggested beef & potato ingredients, but leave the cabbage at 2 cups. My daughter (she’s 3) liked them with ketchup. I can understand that, because when you think about it ground beef = hamburger, potatoes = french fries! We could definitely try this again, b/c I did the prepping & eggrolling, and dad did the frying, so it was really more of a family meal than typical sit down dinners. I will add some different seasonings to the filling, though…so the dipping sauce isn’t such a requirement.
Because of allergies, I had to omit the soy sauce and pepper, but added onion, salt and lots of garlic. (I know it would have been even better with soy sauce!) My husband dipped these in sweet and sour sauce and didn’t realize they weren’t regular egg rolls and my child who doesn’t like egg rolls or cabbage liked them! Had leftover filling, so I fried it like a hamburger patty. I’ll make this again. I never would have thought of potatoes… Thanks.