Beef N Bean Egg Rolls Food

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 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.

EGG ROLLS

Steps:

• Saute in vegetable oil, the garlic and onions on low heat. Then, add cabbage, green beans, celery, carrots, and cook on low heat for 2 minutes. Add beef and stir with chicken bouillon, salt, oyster sauce, dark soy sauce, brown sugar, cornstarch, and a sprinkle of black pepper. Stir for another 5 minutes. Turn off stove. Add bean thread noodles. Add shrimp, if using. Stir. Let cool to room temperature. To Assemble: Place the egg roll wrapper so that it forms a diamond. Add 2 tablespoons of filling about an inch from the lower corner of the egg wrapper. Fold up the corner of the triangle with the filling and tuck it against the filler so that the wrapper is over the filling. Fold in the sides of the wrapper to the ends of the filling. Dab top corner with a bit of raw egg at the top corner. Roll the filling upwards to the dab of egg and press end to the roll to seal.
• Preheat cooking oil to about 350 degrees and fry raw rolls in cooking oil. Cook until golden brown, remove, set on paper towels, allow to cool.
• Can be served with sweet and sour sauce, and hot mustard.

BEEF 'N' GREEN BEAN PIE

Steps:

• In a skillet over medium heat, cook beef, onion, and green pepper until meat is no longer pink; drain.
• Stir in the tomato sauce, beans, salt, and garlic salt. Simmer for 8 minutes or until heated through.
• Meanwhile, separate crescent dough into eight triangles; place in an ungreased 9-in. pie plate with points toward the center. Press onto the bottom and up the sides to form a crust; seal perforations. In a bowl, beat egg and 1 cup cheese; spread over the crust.
• Stir 1/2 c cheese into meat mixture; spoon into crust. Sprinkle with paprika and remaining cheese. Bake, uncovered, at 375 for 20-25 minutes or until golden brown. Let stand 5 minutes before cutting.

BEEF EGG ROLLS

Steps:

• While meat is raw add the bread crumbs and soy sauce with salt and pepper, brown meat. While meat is browning, cut up all the veggies.
• Drain grease from meat, then add the cabbage till tender, add remaining veggies. If adding bean sprouts they will turn translucent when mix is done. Add a tablespoon of soy sauce to mix, and garlic powder.
• Put oil in sm. pot, turn on medium heat. Put a spoonful of mix in middle of wrapper, make sure there is a corner of the wrapper facing you (making a diamond shape), then fold bottom corner up and tuck mix under, then fold the sides in and roll the rest, but before you do, wet the top corner of wrapper so it will stick shut.
• Put in oil and fry until brown, that only takes about 2 minutes. Place on paper towel on plate when done.

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.

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.