Ground beef, cabbage, and delectable seasonings are combined to fill beef egg rolls, which are then deep-fried till crispy. Any Chinese food pairs well with this concoction of mine. Better because of the sherry.
| Prep Time: | 30 mins |
| Cook Time: | 25 mins |
| Total Time: | 55 mins |
| Servings: | 16 |
| Yield: | 16 egg rolls |
Ingredients
- 1 pound lean ground beef
- 1 medium onion, thinly sliced
- ½ teaspoon dried minced garlic
- 1 teaspoon ground ginger
- 4 tablespoons soy sauce, divided
- 4 tablespoons dry sherry, divided
- 1 teaspoon salt, divided
- 1 teaspoon ground black pepper, divided
- 1 tablespoon vegetable oil
- 1 large head cabbage, finely shredded
- ¼ cup water
- 1 teaspoon white sugar
- 2 quarts vegetable oil for deep frying
- 16 egg roll wrappers
Instructions
- Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Add onion, garlic, ginger, and 1/2 of each of the following ingredients: soy sauce, sherry, salt, and pepper. Sauté just until onion is tender, 4 to 5 minutes. Transfer to a bowl.
- Heat 1 tablespoon oil in the same skillet over medium heat. Add cabbage, water, and sugar, plus remaining soy sauce, sherry, salt, and pepper. Cook and stir until cabbage is crisp-tender, about 5 minutes. Return beef mixture to the pan; cook and stir until well combined and heated through, 2 to 3 minutes. Remove from the heat.
- Heat oil in a deep fryer or large saucepan to 350 degrees F (175 degrees C).
- While the oil is heating, lay one egg roll wrapper out like a diamond. Place approximately 1/4 cup filling across the center going from left to right. Moisten the top two edges with water. Fold the bottom corner up and over the filling, fold both sides in toward the center, and roll upwards to seal. Repeat to make remaining egg rolls.
- Fry a few egg rolls at a time in the preheated oil until golden brown, 2 to 3 minutes per batch. Drain on paper towels and serve hot.
- We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. Amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.
Nutrition Facts
| Calories | 267 kcal |
| Carbohydrate | 22 g |
| Cholesterol | 21 mg |
| Dietary Fiber | 2 g |
| Protein | 9 g |
| Saturated Fat | 3 g |
| Sodium | 577 mg |
| Sugars | 3 g |
| Fat | 16 g |
| Unsaturated Fat | 0 g |
Reviews
Not much taste. The liquid really made it soggy. I added carrots for color and water chestnuts for more crunch texture.
My husband and son gobbled them up. Served them with sweet Tai chili sauce. Thank you
This is the bomb egg roll recipe. I’ve made these for a few years and it is a hit every time. Be generous with the cooking sherry. I usually use 3 bags of tricolor coleslaw mix or one of the big bags from SAMS or COSTCO. I also use about 2 lbs of hamburger meat. Have 2 packs of egg roll wrappers. It helps to have a helper so one can roll and one can fry. Don’t forget the sweet chili sauce either Franks or get from Asian markets. Folks will love your egg rolls!??
Too much sherry and it was nothing like anything I’ve tasted. Unless you know the bow to I do not recommend this.
Looking for simplicity tonight cooking amid the pandemic quarantine… I made this filling as an unstuffed egg roll and tossed in some sugar snap peas. Delicious! Missed the crunch and flavor of the wrappers, but didn’t have any anyway. Thank you for the recipe!
This might be the best egg roll I have ever had! My only change was that I used the air fryer instead of deep frying it.
A bit time intensive, but delicious, and add some chopped carrots, mushroom too!
It sounds great but I always add chinese 5 spice to egg rolls or star anise for added flavor…give it a try!
These were really good. I didn’t use a full head of cabbage and that may be why they turned out a bit salty. I also didn’t have Sherry so I used a tablespoon of vanilla like another reviewer did. Next I will decrease the soy sauce in the cabbage. I think it will be great then.
I made as is for Christmas Eve snacks.. I cannot begin to tell you what a rave these were with everyone. Such amazing flavors!!!
very very good flavor!! rolling them takes a special touch but well worth the effort to learn!!
Excellent recipe!! Used bean sprouts instead of cabbage and left the sherry out. Very tasty! Highly recommend 🙂
Amazing and delicious!! Made them with Quorn vegetarian ground beef and they were fabulous! Also used a package of shredded cabbage slaw with carrots and it made prep so much simpler.
Delicious and easy! My family loves them.
Excellent! Made with pork and added carrots as a ‘deconstructed’ bowl. Served with wonton chips, green onions and Asian dressing (Costco mix).
Will most definitely make again. I did switch out beef for pork sausage, and cabbage for cold slaw mix, but other than that followed the recipe as written. Makes a good flavorful egg roll, does not have a strong cabbage flavor as some of the egg rolls I have tried.
This was really good. It did take a lot longer to prep everything too. Also don’t use spring roll wrappers hold out for the egg roll wrappers. The work better
I’ve been making these Egg Rolls for years, but instead of deep frying them, I spray a foil lined cookie tray with cooking spray. I put the assembled egg rolls on the tray and spray the tops with the cooking spray too. I put them in a 425 degree pre-heated oven and cook them for 15 minutes, then I remove the tray, flip them over and cook for another 10 minutes. I remove them from the oven and allow them to cool 5-10 minutes. Delicious every time and no oil to dispose of. Everyone I’ve ever served them to loved them, as do I.
The recipe turned out very well. I cooked them like pot stickers instead of egg rolls to cut down on the oil. Next time I make them, I might add a little more of the spices. They were good, but I like them a little spicier.
I’ve made this recipe several times. The only change I made is I use bag of pre-chopped slaw cabbage. Also, instead of frying, I sprayed both sides of the rolls with cooking spray and bake for 20-25 minutes turning over once. I usually make a double batch (about 40) and freeze what we don’t eat immediately. Doesn’t matter they are all gone in about a week!
You should only use spring roll wrappers as wonton wrappers are too thick, they can be found in the freezer section. keep them frozen until the day you plan to make the spring rolls as they dry out VERY fast. Also thoroughly drain the meat and veg, mixture. I make dozens of these and freeze. Then fry from frozen when you want them.