Beef Egg Rolls Food

BEEF EGG ROLLS

Steps:

• Mix all ingredients together in a large bowl, add ground beef and mix well.
• Cut wrappers into 4.
• Place a teaspoon of mixture into one corner of wrapper, fold over bringing in the two sides.
• Wet the top corner with some water and fold over.
• Deep fry for about 5 minutes or until golden brown.
• Serve with your favorite sauce.

CRISPY BEEF EGG ROLLS

Steps:

• Place 1 egg roll wrapper on a work surface. Point the egg roll corner towards you, then place 1-ounce of chopped brisket on top of the egg roll sheet. Brush the top 2/3rds of the wrapper with water, fold up bottom corner over beef and then fold in side corners and continue rolling until the egg roll is formed. Repeat process with all remaining wrappers..
• Fry egg rolls in 350 degree F vegetable oil until crispy golden brown. Cut on bias. Place on plate, drizzle with BBQ Sauces.

BEEF EGG ROLLS

Steps:

• Saute garlic and ginger in oil til brown.
• Add onion and cabbage. Saute until the cabbage is wilted.
• Add mixture to the raw meat, carrots, soy sauce, pepper, and 2 eggs.
• Mix.
• Make an egg wash with the remaining egg. Brush the edges of the egg roll wrapper.
• Put 2T of the filling in the wrapper. Roll up and fry at 375 degrees til brown.

IRISH EGG ROLLS

Steps:

• Squeeze out any excess moisture from the cabbage and chop; shred the corned beef. Toss the cabbage, corned beef and carrots together in a medium bowl and season with salt and pepper.
• Heat the oil in a deep fryer or large Dutch oven until a deep-fry thermometer inserted in the oil registers 350 degrees F.
• Lay out the wonton wrappers and top each with 1 slice of cheese, followed by about 1/2 cup of the corned beef filling. Wet the edges of the wrappers and roll to seal.
• In batches, fry the egg rolls until golden brown, turning if necessary to ensure even browning, for about 5 minutes. Let drain on paper towels and serve hot with stout mustard for dipping!
• Preheat the oven to 300 degrees F.
• Place the corned beef in a colander in the sink and rinse well under cold running water.
• Place the corned beef in a large Dutch oven with a tight-fitting lid; add the water, bay leaves, peppercorns, allspice, and cloves. Bring to a boil, uncovered, and skim off any scum that rises to the surface. Cover and transfer pan to the oven, and braise until very tender, about 3 hours and 45 minutes.
• Transfer the corned beef to a cutting board and cover tightly with foil to keep warm. Add the cabbage and potatoes to the cooking liquid and bring to a boil. Lower the heat and simmer until the vegetables are tender, about 20 minutes.
• Using a slotted spoon, transfer the cabbage to a large platter. Slice the corned beef across the grain of the meat into thin slices. Lay the slices over the cabbage and surround it with the potatoes. Ladle some of the hot cooking liquid over the corned beef and season with pepper. Serve immediately with the mustard or Horseradish Sauce.
• In a small bowl, mix together the mayonnaise, sour cream, horseradish, zest, and 2 teaspoons salt. Season generously with pepper to taste. Refrigerate the horseradish sauce for at least 30 minutes before serving.
• From Food Network Kitchens

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.

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.

BEEF EGG ROLLS

Steps:

• Heat oil in pan.
• Add chopped onion, cook until translucent.
• Add ground beef, let brown for 1-2 minutes.
• Add salt, pepper, garlic, ginger, soy sauce, sambal and allow to cook for 10-15 minutes.
• Add cabbage and cook for another 5-10 minutes.
• Add carrots and keep cooking until all liquid dries up.
• Add green onions and lemon juice. Stir in and turn off heat after a minute.
• Allow the filling to cool a little bit and use a little more than a tablespoon of filling for each spring roll.
• Follow the package directions on rolling the egg rolls.
• "Seal" the wrapper by brushing with water or beaten egg.
• Fry until golden brown.

CORNED BEEF EGG ROLLS

Steps:

• Cut your onion in a small dice.
• Heat a large cast-iron skillet over medium-high heat. Melt 2 tablespoons of the butter and add onions, salt and pepper and cook till they turn translucent, 5 to 7 minutes. Stir in the hash browns and spread in an even layer. Cook until crisp on the bottom, about 2 minutes. Add the remaining 1 tablespoon butter, season with salt and stir to combine. Spread them out and continue to cook, stirring occasionally, to get an even crisp on all the potatoes, about 7 minutes. Once cooked and crisped throughout, remove to a medium bowl.
• Heat 1 inch of oil a high-sided skillet over medium-high heat until it registers 360 degrees F on a deep-fry thermometer. Line a baking sheet with a wire rack.
• Slice the corned beef into short strips and add to the hash browns along with the sauerkraut and toss to combine.
• Crack the egg into small bowl, add a splash of water and whisk with fork. Lay 1 egg roll wrapper with the short side closest to you on a clean, dry surface. With the tips of your pointer and middle fingers make a border of egg wash on the edges of your wrapper. Put 1/3 cup of the filling on the wrapper 1/3 of the way up from the bottom. Fold in the sides over your filling and wrap and tuck your egg roll together. Repeat with the remaining wrappers and filling. (You will have extra filling that you can use for omelets or breakfast or to make more egg rolls!)
• With tongs, add 4 egg rolls seam side down carefully into the hot oil. Once the egg rolls are bubbly and lightly golden brown, flip and cook the other side until golden brown all over, about 3 minutes. Remove to the prepared baking sheet. Repeat with the remaining egg rolls.
• Whisk together the mustard and honey in a small bowl. Put the amba sauce in another small bowl. Serve alongside of your egg rolls.

HEARTY EGG ROLLS

Steps:

• Place potatoes in a medium saucepan with enough water to cover. Bring to a boil. Cook until tender, about 15 minutes. Remove from heat and drain.
• Place ground beef in a large saucepan over medium high heat. Cook until evenly brown; drain.
• Place potatoes, eggs, cabbage, soy sauce, salt and pepper into the saucepan with the ground beef. Over medium heat, cook and stir until eggs are cooked and cabbage is tender, about 10 minutes. Transfer the mixture to a medium bowl.
• Heat oil in a large, heavy saucepan to 375 degrees F (190 degrees C).
• Place approximately 1 tablespoon of the ground beef and potato mixture in the center of each egg roll wrapper. Roll wrappers around the mixture and fold edges inward to seal.
• Fry egg rolls in the hot oil until golden brown. Drain on paper towels.

EGG ROLLS

Steps:

• Place cabbage, bean sprouts, celery, and green onions in a large wok and stir fry over a high heat until vegetables cook down (add a little water if necessary). Mix in shrimp, stir fry until cooked.
• In a large skillet, brown ground meat. Drain grease and add the meat to the vegetable and shrimp mixture. Continue to fry over a high heat; add oyster sauce, soy sauce, garlic, and MSG. When well blended, remove mixture from heat.
• Place a tablespoon of the meat and seafood mixture (or more, depending on how large your wonton skins are) into the center of each wonton skin. Fold the wonton skin over to make a package of the meat mixture inside, and seal the skin closed by dipping your finger in a little water and pressing the ends together.
• Fry the wontons in 1/4 inch of vegetable oil until golden brown.

BEEF 'N' BEAN EGG ROLLS

Steps:

• In a large skillet, cook the beef, onion and green pepper over medium heat until meat is no longer pink; drain. Remove from the heat; stir in beans, cheese, ketchup, chili powder and cumin., Position a wonton wrapper with one point toward you. Place 1 tablespoon meat mixture in the center. Fold bottom corner over filling; fold sides toward center over filling. Roll toward the remaining point. Moisten top corner with water; press to seal. (Keep remaining wrappers covered with a damp paper towel until ready to use.) Repeat with remaining wrappers and filling., In an electric skillet or deep-fat fryer, heat oil to 375°. Fry egg rolls, a few at a time, for 2 minutes or until golden brown. Drain on paper towels. Serve with salsa.

AWESOME EGG ROLLS

Steps:

• Fry the ground beef with the salt and pepper and garlic powder until the meat is completely browned.
• Make sure to add a lot of the salt and pepper and garlic powder.
• This needs to have a strong flavor because you'll be frying it with other ingredients.
• Don't put so much in that you can't eat it, but you want to really taste it.
• Once you are done getting the flavor right, get a LARGE bowl and put the shredded cabbage and carrots in it and then add the ground beef on top.
• Mix together completely and let sit for about 15 minutes.
• I do that so the mixture will soften and I can roll them more easily.
• Check the mixture after it sits to make sure the flavor is still there and really stands out.
• If not, add more of the salt and pepper and garlic powder.
• It's really up to your taste buds, but this is what I've done and I get RAVE reviews.
• Heat up your oil for frying in a deep fryer.
• Follow the manufacturer's instructions for how much oil to add, but always make sure you don't fill it to the top so you don't get hurt.
• I usually only fill about half of the fryer.
• Crack an egg into a small bowl to make a wash for sealing the egg roll wraps.
• Take a wrap and put about 1-2 teaspoons of the meat mixture onto the wrap.
• Wrap the roll as shown on the package, remembering to seal with the egg wash.
• I try to wrap my rolls tightly, but I don't always do that so well.
• Once you are done wrapping, place the egg rolls carefully into the oil about 2-3 at a time.
• Cook them until they are blond in color.
• Don't let them get too dark.
• Take them out and let drain on paper towels.
• You're done! I serve mine with Grey Poupon for dipping. yummy!
• Others might enjoy soy sauce! These also freeze very well, that is of course, if you have any left! I make a bunch for myself and have them for lunch.
• Just pop them in the microwave for about 1 minute, and you're done.