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onion vegetable oil ground beef carrot soy sauce garlic salt bean sprouts vegetable oil egg roll wraps
Viewed: 13 - Published at: 8 months agoIngredients
- 12 cup chopped onion
- 1 tablespoon vegetable oil
- 8 ounces ground beef or 8 ounces ground turkey
- 1 cup finely shredded carrot
- 1 tablespoon soy sauce
- 12 teaspoon garlic salt
- 3 cups bean sprouts (see note below) or 3 cups shredded cabbage (see note below)
- vegetable oil (for deep frying)
- 12 egg roll wraps
Method
- Saute the onion in 1 tablespoon vegetable oil in a large skillet over medium-high heat until tender.
- Add ground beef, carrots, soy sauce and garlic salt.
- Cook, stirring frequently, until ground beef is browned and crumbly, about 8 minutes; drain.
- Stir in bean sprouts OR cabbage.
- ** Let stand to cool.
- **For shredded cabbage: Using the large holed side of a grater, shred enough green cabbage to yield about 3 cups.
- Combine the cabbage, a small amount of salt and vegetable oil in a skillet.
- Cover the skillet and cook the cabbage, stirring occasionally, until tender, about 15 minutes.
- Preheat vegetable oil for deep frying in a deep fryer to 375*.
- Spoon about 1 tablespoonful of ground beef mixture diagonally onto each egg roll wrapper.
- Fold in the bottom and side corners to enclose filling.
- Moisten top corner with water.
- Fold top corner down, pressing seam to seal.
- Deep fry egg rolls 3 at a time until golden brown, about 3 minutes per batch; drain.
- Serve hot with plum sauce or mustard.
