Homemade Beef Egg Rolls (Better Than Takeout!) Recipe
Homemade Beef Egg Rolls (Better Than Takeout!) Recipe. If you’re craving Chinese or Asian cuisine, you can’t go wrong with egg rolls.
These crispy appetizers are a favorite for their savory, flavorful filling and satisfying crunch.
Making egg rolls at home can seem intimidating, but this recipe is easy to follow and yields delicious results.
With a few simple ingredients, including ground beef, cabbage, onion, and soy sauce, you can create egg rolls that are even better than takeout.
The filling is cooked in a skillet with a variety of seasonings, including ginger and sherry, to give it an authentic Asian-inspired flavor.
Once the filling is ready, it’s time to wrap it up in egg roll wrappers and fry them until they’re golden brown and crispy.
These beef egg rolls are perfect as an appetizer or as a side dish. You can serve them as a party snack, as a side dish with your favorite Chinese takeout, or even as a main course with a side of rice.
If you’re looking for an impressive appetizer to serve your guests, give these homemade beef egg rolls a try. You won’t be disappointed with the results and can enjoy the satisfaction of making a classic Chinese dish from scratch.
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If you need to change the amount of servings the recipe will make, click on the number of servings in the section under the “Print Recipe” bar, and move the slider up or down to change the number of servings you want. Or to double or triple the recipe, click on the 2x or 3x next to “Ingredients”.
Homemade Beef Egg Rolls (Better Than Takeout!)
Ingredients
- 1 pound lean ground beef
- 1 onion thinly sliced
- ½ teaspoon dried minced garlic
- 2 tablespoon soy sauce
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- 2 tablespoon sherry
- ground ginger
- 1 large head cabbage finely shredded
- ¼ cup water
- 1 tablespoon vegetable oil
- 1 teaspoon sugar
- 2 tablespoon soy sauce
- 2 tablespoon sherry
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- 2 quart vegetable oil for deep frying
- 1 package (16oz) egg roll wrappers
Instructions
- Heat a large skillet over medium-high heat.
- Add beef to the skillet and cook until brown.
- Mix in onion, garlic, 2 tablespoons soy sauce, 1/2 teaspoon salt, 1/2 teaspoon pepper, 2 tablespoons sherry, and ginger to the skillet.
- Continue to sauté the mixture until onions are tender. Transfer the mixture to a bowl and set aside.
- In the same skillet, add water, 1 tbsp oil, sugar, remaining soy sauce, sherry, salt, and pepper.
- Add cabbage to the skillet and sauté until it becomes crisp-tender, which takes about 5 minutes.
- Return meat mixture to the skillet and mix with cabbage over low heat until heated through. Remove the skillet from heat.
- Heat oil in a deep pan to 350 degrees F
- Fill each egg roll wrapper with approximately 1/4 cup of the filling.
- Roll up each egg roll wrapper according to package directions.
- Fry the egg rolls in the preheated oil until golden brown.
- Remove the egg rolls from the pan and drain them on paper towels.
- Serve hot.
Nutrition
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