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Nutrition Facts
Serving Size 1 rolls 98g Recipe makes 16 rolls)
Calories 187
Calories from Fat 64		(34%)
Amount Per Serving		%DV
	Total Fat 7.2g	11%
	Saturated Fat 2.1g	10%
	Monounsaturated Fat 3.0g
	Polyunsaturated Fat 1.3g
	Trans Fat 0.2g
Cholesterol 56mg		18%
Sodium 342mg		14%
Potassium 184mg		5%
Total Carbohydrate 21.2g		7%
	Dietary Fiber 1.3g	5%
	Sugars 1.3g
Protein 9.0g		17%
how is this calculated?

Beef Egg Rolls

Recipe #187267 | 45 min | 30 min prep | add private note

⁽⁴⁾ RATE IT NOW Print Recipe

By: cruby
Sep 21, 2006

This is my first post to zaar. Here's a really tasty recipe from my aunt Rose. What a winner!

16 rolls (change servings and units)

Ingredients

3 tablespoons peanut oil
1 1/2 teaspoons ginger
4 garlic cloves
1/2 large onion (minced)
5 cups shredded cabbage
3/4 lb ground beef
1/2 cup shredded carrot
2 tablespoons soy sauce
1 teaspoon black pepper
3 eggs (divided)
16 egg roll wraps

Directions

1
Saute garlic and ginger in oil til brown.
2
Add onion and cabbage. Saute until the cabbage is wilted.
3
Add mixture to the raw meat, carrots, soy sauce, pepper, and 2 eggs.
4
Mix.
5
Make an egg wash with the remaining egg. Brush the edges of the egg roll wrapper.
6
Put 2T of the filling in the wrapper. Roll up and fry at 375 degrees til brown.

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Browse similar recipes by category

Course > Appetizers
Course > Main Dish
Main Ingredient > Meat > Beef > Ground Beef
Cuisine > Asian > Eastern > Chinese
Cuisine > Asian > Eastern > Japanese
Preparation > Time to Make > < 60 mins
Preparation > Inexpensive

Featured Reviews for This Recipe

From: Lee from New Mexico

On Aug 25, 2008

Hey Cruby, I looked and searched for an egg roll recipe and finally settled on three of them of which yours was one of them and the first one to be made. Happy happy, never tried the other two as this is a very basic recipe which lends it's self to changes very easily. Now if I can just find a good sweet and sour sauce and or plum sauce to go with it, I will have it made, shall continue my quest. Thanks so much for sharing, into the keeper file it goes.....Lee

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From: Mrsspeevs

On Jan 10, 2008

This tasted good, but I had a very hard time with the oil. It was either too hot and the eggrolls turned black in 30 seconds, or it was too cool and they turned greasy. I got it right in the end, though

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From: dmac085

On Jan 28, 2007

Modified this a bit but very happy because the basic recipe worked so well. I did scale it back for about 6. I omitted the ginger (out) and eggs (honestly forgot them). I also was trying to use some ground chicken breast so out with the beef. I cooked the chicken completely as crumbles seasoned with salt and pepper. Tossed it with the sauteed veggies and made the rolls which I sealed with water. Very happy with end result.

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From: Chef #376210

On Nov 3, 2006

way 2 go for japanese eggrolls!!!!!

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