Beef Egg Rolls

Recipe View 7 mins In a large skillet, heat over medium-high heat. Add ground beef and cook, breaking it apart, until browned and crumbly (5-7 minutes). Drain off any excess grease. Incorporate sliced onion, minced garlic, ground ginger, half of the soy sauce, half of the dry sherry, half of the salt, and half of the black pepper. Sauté until the onion becomes tender (4-5 minutes). Transfer the mixture to a bowl.

Recipe View 5 mins In the same skillet, heat 1 tablespoon of vegetable oil over medium heat. Add shredded cabbage, water, sugar, and the remaining soy sauce, sherry, salt, and pepper. Cook, stirring occasionally, until the cabbage is crisp-tender (about 5 minutes). Return the beef mixture to the skillet and stir until everything is well combined and heated through (2-3 minutes). Remove from heat.

Recipe View 1 mins In a deep fryer or large saucepan, heat vegetable oil to 350 degrees F (175 degrees C).

Recipe View 10 mins While the oil is heating, lay an egg roll wrapper on a flat surface, positioning it like a diamond. Place about 1/4 cup of the beef and cabbage filling horizontally across the center of the wrapper. Moisten the top two edges with water. Fold the bottom corner up and over the filling, then fold both sides inward towards the center. Roll the egg roll upwards to seal, creating a tight package. Repeat this process until all egg rolls are assembled.

Recipe View 3 mins Carefully fry a few egg rolls at a time in the preheated oil until they turn golden brown and crispy (2-3 minutes per batch). Remove the fried egg rolls and place them on paper towels to drain excess oil. Serve hot and enjoy!