Beef Egg Rolls recipe
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Ingredients
- 1 pound lean ground beef 1 onion, thinly sliced ½ teaspoon dried minced garlic 2 tablespoons soy sauce ½ teaspoon salt ½ teaspoon ground black pepper 2 tablespoons sherry 1 teaspoon ground ginger 1 large head cabbage, finely shredded ¼ cup water 1 tablespoon vegetable oil 1 teaspoon white sugar 2 tablespoons soy sauce 2 tablespoons sherry ½ teaspoon salt ½ teaspoon ground black pepper 2 quarts vegetable oil for deep frying 1 (16 ounce) package egg roll wrappers
Nutrition Info
- 267.1 caloriescarbohydrate: 22.1 gcholesterol: 21.1 mgfat: 15.8 gfiber: 2.1 gprotein: 9.4 gsaturatedFat: 2.9 gservingSize: -sodium: 576.5 mgsugar: 2.7 gtransFat: : -unsaturatedFat: : -
Directions Beef Egg Rolls
Directions
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In a large skillet over medium-high heat, brown beef, then mix in onion, garlic, 2 tablespoons soy sauce, 1/2 teaspoon salt, 1/2 teaspoon pepper, 2 tablespoons sherry, and ginger. Continue to saute just until onions are tender. Transfer mixture to a bowl and set aside.
In the same skillet, saute cabbage with water, 1 tablespoon oil, sugar, and remaining soy sauce, sherry, salt, and pepper. Continue to saute until cabbage is crisp-tender, about 5 minutes. Return meat mixture to pan and stir together with cabbage over low heat until heated through. Remove from heat.
Pour oil into a deep pan and heat to 350 degrees F (175 degrees C). Fill each egg roll wrapper with approximately 1/4 cup of filling and roll up according to package directions. Fry in preheated oil until golden brown. Drain on paper towels and serve hot.