Homemade Egg Rolls

I have a million great memories of growing up. One of my favorites was when we would do a Chinese food night. Having 4 brothers and a sister, when we made a huge meal, it was enough to feed an army. But this is one of those things that we still talk about. As a matter of fact we are planning an egg roll party with my siblings and some cousins next time I venture up to St Louis.

What you need:
Egg roll wraps
1 pound ground beef (you can also use pork or chicken)
1 head of cabbage
4 carrots
1 glove of garlic
Ginger
Soy Sauce
Flour or corn starch
Water

These are the egg roll wraps I used and have always had great luck with them. Keep in mind these are going to take you some time. But the great thing is you can stop and start as many times as you need to.

First step, take that clove of garlic and dice it up really fine. Throw it in a pan and add your ground beef. Then cook it until it is done. Drain the grease and leave the garlic and beef in the pot.

Dice up your cabbage. I cut it into 1/4 inch wide strips that are about 1/2 inch long. Throw the cabbage into the pot.

Peel carrots and using a cheese grater or electric chopper, cut those bad boys up. Also throw them into the pot.

If you like bean sprouts in your egg rolls, go ahead and throw them into the pot now.

Add 2 tablespoons of ginger and soy sauce to taste.

Then cook on medium heat until the cabbage is just about done.

There is going to be a lot of taste testing here. If you want a little more spice to them, add more ginger. Add more soy sauce or even salt and pepper if you want. Just try a little as you go and adjust to however you like it.

Add a little bit of flour or corn starch to some water to make a very runny paste. You will use this to wet the egg roll wraps to help keep them closed.

Add a little bit of the cabbage mixture to the center of one wrap. Starting at one corner, fold over the mixture. Bring each side corner over to the center and then finish rolling. Use a little bit of your flour paste to wet the wrapper making sure it stays closed.

Check out those puppies.

Add about 3 inches of oil to a pan. Preheat oil over medium heat. These cook fast and if the oil is too hot they will burn. If the oil is too cool, they will soak up all the grease.

Once your oil is hot drop in egg rolls and cook until golden brown. Flip and cook the other side until golden brown.

You know you want some!

Once cooked you can freeze the egg rolls in a freezer bag for up to 3 months. You can even reheat them in the toaster oven without thawing them.

About Rachel

Rachel Akers writes about crafts, recipes, and features the adventures of a family of 4. It is always crazy but I wouldn't change it for the world! Comments or questions? Talk to me on Facebook or Twitter or sign up for our RSS feed to have future articles delivered to your feed reader.