Ingredients
- 1 tablespoon vegetable oil
- 3 cloves garlic about 1 tablespoon minced
- 4 tablespoons chopped onions
- 1/2 small head cabbage, chopped
- 2 cup green beans
- 1 large stalk celery, finely chopped
- 2 cup carrots
- 2 cups cooked, drained ground beef
- 1 tablespoon chicken bouillon
- 2 teaspoons salt
- 1 1/2 tablespoons oyster sauce
- 2 tablespoons dark soy sauce
- 2 tablespoons brown sugar
- 3 tablespoons cornstarch
- Black pepper
- 3/4 cup chopped bean thread noodles, cut to 1- to 2-inches in length
- 1 egg, slightly beaten
- 20 to 25 egg roll wrappers
- 1 cup cooked shrimp, chopped, optional
- Serving suggestions: sweet and sour sauce, and hot mustard
Instructions
- Saute in vegetable oil, the garlic and onions on low heat. Then, add cabbage, green beans, celery, carrots, and cook on low heat for 2 minutes. Add beef and stir with chicken bouillon, salt, oyster sauce, dark soy sauce, brown sugar, cornstarch, and a sprinkle of black pepper. Stir for another 5 minutes. Turn off stove. Add bean thread noodles. Add shrimp, if using. Stir. Let cool to room temperature. To Assemble: Place the egg roll wrapper so that it forms a diamond. Add 2 tablespoons of filling about an inch from the lower corner of the egg wrapper. Fold up the corner of the triangle with the filling and tuck it against the filler so that the wrapper is over the filling. Fold in the sides of the wrapper to the ends of the filling. Dab top corner with a bit of raw egg at the top corner. Roll the filling upwards to the dab of egg and press end to the roll to seal.
- Preheat cooking oil to about 350 degrees and fry raw rolls in cooking oil. Cook until golden brown, remove, set on paper towels, allow to cool.
- Can be served with sweet and sour sauce, and hot mustard.
Reviews
This recipe works very well. I made a couple of slight revisions; I use shrimp or diced chicken instead of ground beef. Beef turns too tough in egg rolls, and I prefer shrimp, chicken or pork. Also, I add 1 tsp of Accent (msg) to the vegetables and shrimp, chicken or pork. It gives it a wonderfu flavor; but be careful. Some people are allergic to MSG, so do not use if this is the case. Also, I find oyster sauce to be too strong for egg roll flavor. I substitute sake wine instead; much milder with wonderful, subdued asian accent of flavor. Plus the alchohol burns off when you cook it with the vegetables, leaving just the sweet, nutty flavor of the sake behind.
I’ve made this recipe several times now and they’re always good! A big hit with my family. Thanks Poolie for a great recipe!
As long as you find the listed ingredients. These are Fantastic!!!