Crispy Beef Egg Rolls Recipes

BEST EGG ROLLS

Steps:

• Season pork with ginger and garlic powder and mix thoroughly. Heat mixture in a medium skillet, stirring, until pork is cooked through and no longer pink. Set aside.
• In another large skillet heat oil to about 375 degrees F (190 degrees C) or medium high heat. While oil is heating, combine flour and water in a bowl until they form a paste. In a separate bowl combine the cabbage, carrots and reserved pork mixture. Mix all together.
• Lay out one egg roll skin with a corner pointed toward you. Place about a 1/4 to 1/3 cup of the cabbage, carrot and pork mixture on egg roll paper and fold corner up over the mixture. Fold left and right corners toward the center and continue to roll. Brush a bit of the flour paste on the final corner to help seal the egg roll.
• Place egg rolls into heated oil and fry, turning occasionally, until golden brown. Remove from oil and drain on paper towels or rack. Put on serving plate and top with sesame seeds if desired.

BEEF EGG ROLLS

Steps:

• 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.

CRISPY EGG ROLLS

Steps:

• Marinate sliced chicken for 5-10 minutes.
• Heat wok on high, and add chicken, stirring until lightly cooked. (NOTE: Do not over cook, chicken will be reheated later). Remove chicken from wok and set aside.
• Heat a little oil in wok and add garlic and ginger. Brown very lightly, then add cabbage carrot, onion, celery, and green onion. Stir until cabbage and onion is slightly limp. Stir in soy sauce, oyster sauce, and cornstarch mixture. Add salt to taste. Remove from wok and allow to cool to room temperature or colder (very important!).
• Heat oil in sauce pan or wok for deep frying. Do not get too hot; about medium to med-high is fine.
• Beat egg white in a bowl until fluffy.
• Separate eggroll wrappers and store under a towel to prevent drying.
• On a plate, lay out a wrapper diagonally (with a corner pointing to you) and fill with about 1/2 cup filling (It is important for the filling to be cooled. If it is hot, the wrapper will tear). Fold corner closest to you over filling and tuck under.
• Gently but tightly roll about halfway up.
• Fold side corners toward the middle.
• Continue rolling up and leave about 2 inches unrolled.
• Brush a small amount of egg white on the exposed corner and finish rolling.
• Fry eggrolls until crispy golden brown.
• Remove and place on paper towels to drain.

CLUBFOODY'S CRISPY EGG ROLLS

Steps:

• In a large skillet over medium heat, add canola and when hot, add cabbage and carrots; sauté for 2 minutes. Add bean sprouts and sauté for 2 minutes. Stir in soy sauce and brown sugar; cook for 2 minutes. Using a slotted spoon, transfer cabbage mixture to a large bowl and set aside.
• Add ground pork and cook half way, breaking down the meat into small pieces. Add some sesame oil and cook until almost done. Add garlic and ginger; sauté until the meat is completely cooked. Add hoisin sauce, oyster sauce, Chinese 5 spice and freshly ground black pepper; cook until the liquid is almost gone. Add chives and continue cooking until liquid is all evaporated, about 1 ½ to 2 minutes, stirring constantly.
• Transfer meat mixture to cabbage mixture; stir well and let it cool for 25 to 30 minutes.
• Preheat oven to 400ºF.
• Fill the wrappers by placing 2 tablespoons of filling on the front third of the egg roll wrapper, close to one corner. Compact the mixture and bring the corner over. Roll it once then fold the sides in and roll it up all the way to the end. Transfer egg rolls (seam side down) to a baking dish lined with lightly greased foil. Spray them with cooking oil and transfer to the preheated oven; bake for 9 minutes.
• When time is up, flip them, seam side up, and bake for another 7 to 8 minutes or until golden brown.
• Meanwhile, in medium saucepan, add brown sugar, Shaoxing wine, pineapple juice, ketchup, soy sauce, chili oil, salt and freshly ground ginger. Whisk very well and bring the mixture to a boil. Reduce heat to low and keep it warm until needed. If sauce is not thick enough, add cornstarch mixture.
• Remove egg rolls from heat and transfer to a baking sheet lined with a wire rack; cool for 10 to 12 minutes before serving. Makes 24 egg rolls.

EASY EGG ROLLS

Steps:

• In a small bowl, combine the first six ingredients. Place a heaping tablespoonful of beef mixture in the center of one egg roll wrapper. (Keep remaining wrappers covered with a damp paper towel until ready to use.) Fold bottom corner over filling. Fold sides toward center over filling. , In a small bowl, combine flour and enough water to make a paste. Moisten top corner with paste; roll up tightly to seal. Repeat. In an electric skillet, heat 1 in. of oil to 375°. Fry egg rolls for 3-5 minutes or until golden brown.