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Crystal_Ann Posted May 23, 2006 11:49 AM
Easy Egg Rolls
1 lb ground beef, cooked and drained
1 (16 ounce) package coleslaw mix
2 tablespoons soy sauce
1/2 teaspoon garlic powder
1/4 teaspoon ground ginger
Onion Powder, to taste
2 (16 ounce) packages egg roll wraps
1 tablespoon all-purpose flour
Vegetable Oil (for frying)
In a bowl, combine the first six ingredients; mix well. Place an egg roll wrapper on work surface with one point facing you. Place a heaping tablespoon of beef mixture in center. Fold bottom third of wrapper over filling. Fold in sides. In a small bowl, combine flour and enough water to make a paste. Moisten top corner with paste, roll up tightly to seal. Repeat with remaining wrappers and filling. In an electric skillet, heat 1 inch of oil to 375*. Fry egg rolls for 3-5 minutes or until golden brown. Note: Fill egg roll wrappers one at a time, keeping the others covered until ready to use. Egg rolls can be reheated in a microwave for 2 1/2 to 3 minutes. Makes 40 egg rolls.
Easy Egg Rolls
1 lb ground beef, cooked and drained
1 (16 ounce) package coleslaw mix
2 tablespoons soy sauce
1/2 teaspoon garlic powder
1/4 teaspoon ground ginger
Onion Powder, to taste
2 (16 ounce) packages egg roll wraps
1 tablespoon all-purpose flour
Vegetable Oil (for frying)
In a bowl, combine the first six ingredients; mix well. Place an egg roll wrapper on work surface with one point facing you. Place a heaping tablespoon of beef mixture in center. Fold bottom third of wrapper over filling. Fold in sides. In a small bowl, combine flour and enough water to make a paste. Moisten top corner with paste, roll up tightly to seal. Repeat with remaining wrappers and filling. In an electric skillet, heat 1 inch of oil to 375*. Fry egg rolls for 3-5 minutes or until golden brown. Note: Fill egg roll wrappers one at a time, keeping the others covered until ready to use. Egg rolls can be reheated in a microwave for 2 1/2 to 3 minutes. Makes 40 egg rolls.