Egg Rolls with Cabbage and Ground Beef
Ingredients
For the Filling:
1 pound ground beef
2 cups cabbage, finely shredded
1 cup collard greens, chopped (or any leafy green)
1 cup carrots, grated
2 cloves garlic, minced
1 tablespoon fresh ginger, minced
2 tablespoons soy sauce
1 tablespoon sesame oil
Salt and pepper, to taste
For the Egg Rolls:
12 egg roll wrappers
Oil for frying (vegetable or canola)
For Serving:
Soy sauce or sweet chili sauce for dipping
Instructions
Step 1: Prepare the Filling
Cook Ground Beef: In a large skillet over medium heat, add ground beef. Cook until browned, breaking it up with a spoon. Drain excess fat.
Add Vegetables: Add the garlic, ginger, cabbage, collard greens, and carrots. Sauté for about 5-7 minutes until the vegetables are tender.
Season: Stir in soy sauce, sesame oil, salt, and pepper. Mix well and cook for an additional 2 minutes. Remove from heat and let the filling cool slightly.
Step 2: Assemble the Egg Rolls
Prepare Wrappers: Lay an egg roll wrapper on a clean surface with one corner pointing towards you. Place about 2-3 tablespoons of the filling near the bottom corner.
Roll: Fold the bottom corner over the filling, then fold in the sides, and roll up tightly. Seal the top corner with a little water. Repeat with remaining wrappers and filling.
Step 3: Cook the Egg Rolls
Heat Oil: In a deep skillet or frying pan, heat about 2 inches of oil over medium-high heat.
Fry: Carefully add the egg rolls in batches, frying for about 3-4 minutes on each side or until golden brown. Use a slotted spoon to remove them and drain on paper towels.
Step 4: Serve
Plate: Arrange the egg rolls on a serving plate.
Dipping Sauce: Serve with soy sauce or sweet chili sauce for dipping.
Tips
Baking Option: For a healthier option, you can bake the egg rolls at 400°F (200°C) for about 20-25 minutes, brushing them with oil for a crispy texture.
Customization: Feel free to add other vegetables or proteins like shredded chicken or shrimp for variety.
