Egg Rolls with Bought Wrappers
Makes:
20 rolls
Total Time:
20 min
Submitted by:
what you need
- 1 lb. lean ground beef, pork, chicken, OR 1 pkg. firm tofu, drained and crumbled
- 1 tsp. minced ginger
- 2 cups finely chopped cabbage
- 1/4 lb. bean sprouts
- 1/2 cup shredded carrot
- 3 green onions, finely chopped
- 1 pkg. egg roll wrappers
- Vegetable oil for deep-frying
- Mustard and ketchup OR sweet & sour sauce
make it
Stir-fry meat or tofu and ginger in wide skillet over high heat until lightly browned, 2-3 minutes. Add cabbage, bean sprouts, carrot and green onions; cook 2 minutes. Let mixture cool. Use 2 Tbsp. filling for each egg roll.
To fold:
1) Place filling diagonally on wrapper.
2) Fold corner over filling; roll snugly half-way to cover filling.
3) Fold up both sides snugly against filling; moisten edges of last flap.
4) Roll over flap to seal; lay flap-side down until ready to cook.
Deep-fry at 350°F, a few at a time, turning occasionally, until golden, 2-3 minutes. Drain on paper towels. Serve warm with mustard and ketchup, or serve with sweet & sour sauce.
Notes
