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Instructions
- In a skillet over medium heat, cook the ground beef until browned. Drain excess grease.
- Add minced garlic, shredded cabbage, shredded carrot, soy sauce, ground ginger, salt, and pepper. Stir well and cook until the cabbage is just tender, about 5 minutes.
- Remove the mixture from heat and allow it to cool slightly.
- Lay an egg roll wrapper on a clean surface with a corner pointing towards you. Place a small amount of the meat and cabbage mixture in the center of the wrapper.
- Fold the bottom corner over the filling, then fold in the sides and roll tightly. Seal the top corner with a dab of water.
- Repeat with remaining wrappers and filling.
- In a deep skillet or fryer, heat oil to 350°F (175°C). Fry the egg rolls in batches until golden brown, about 3-4 minutes per side.
- Remove the egg rolls and place them on paper towels to drain excess oil. Serve hot with your favorite dipping sauce.
Chef’s Tips
- Ensure the oil is hot enough before frying for a perfect crispy texture.
- You can add other vegetables like bell peppers or bean sprouts for added flavor and nutrition.
- Experiment with different dipping sauces like sweet and sour or spicy mustard for a unique twist.
Nutrition (per serving)
Approximately 250 calories, 14g protein, 20g carbs, 15g fat
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