February 22, 2011
Recipe and Photos from theplannertheprocrastinator.blogspot.com
2 packs of fresh egg roll wrappers
fresh bean sprouts (rinsed)
6 napa cabbage leaves-cut into thin strips
2 cloves garlic minced
1 lb of ground beef
salt, pepper, and soy sauce to taste
Cook the ground beef- making sure it is finely chopped. When meat is cooked add the bean sprouts and cabbage. Cook about 5 minutes. Add scallions and garlic. Add salt and pepper and soy sauce. Cook for a couple minutes. Transfer mixture to a strainer and let juice drain.
Grab a small bowl of water and get your pack of egg roll wrappers. Turn them so the look like a diamond. Put a small amount of mixture inside. Probably 2 tablespoons of filling.
Put some water on the top two sides of your diamond. Roll up the egg roll like this
At this point they can either be frozen or fried. If you decide to freeze them, leave them on your tray and let them get frozen before throwing them into a ziploc bag. Otherwise they will stick together. Make sure to lay them out to defrost or as they are defrosting they will stick together.
To fry- add egg rolls to oil -seam side down and cook till golden brown- turning as needed. Drain on paper towels and serve with soy sauce, sweet and sour dipping sauce, or spicy mustard.