These crispy baked egg rolls are stuffed with ground beef, slaw, and delicious seasonings. A simple Chinese side dish that goes well with any Chinese dish or by itself as a snack.
The egg rolls are filled with plenty of veggies and protein-
beef, cabbage, carrots and green onions.
I was in an egg roll mood one night, it was cold and rainy out. So I didn’t feel like ordering take out. Where I had to get in my car and go pick it up. LA-ZEEE at its finest.
**If by chance you end up having leftovers, the egg rolls freeze very well. Once you’re ready to eat them just thaw at room temperature, pop them in the microwave and you’re good to go!
Ingredients:
Beef
- 1 pound lean ground beef
- 1 onion, thinly sliced
- ½ teaspoon dried minced garlic
- 2 tablespoons soy sauce
- pinch of salt and pepper
- 1 teaspoon ground ginger
Ingredients:
Slaw
- 1 package of ‘rainbow slaw’; carrots, broccoli, cabbage
- ¼ cup water
- 1 tablespoon vegetable oil
- 1 teaspoon white sugar
- 2 tablespoons soy sauce
- pinch of salt and pepper
- 1 (16 ounce) package egg roll wrappers
Directions:
- In a large skillet over medium-high heat, brown beef, then mix in onion, garlic, soy sauce, salt, pepper, and ginger. Continue to sauté just until onions are tender. Transfer mixture to a bowl and set aside.
- In the same skillet, sauté slaw with water, 1 tablespoon oil, sugar, and remaining soy sauce, salt, and pepper. Continue to sauté until slaw 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.
- Preheat your oven at 400 degrees.
- Place one wrap on work surface with one corner facing you. Place about 2 tablespoons filling slightly below center of wrap. Brush all sides of wrap with water. Fold corner of wrap closest to filling over filling, tucking point under. Fold in and overlap right and left corners. Gently roll egg roll toward remaining corner and press to seal.
- Bake 15 to 20 minutes or until light golden brown.
Newlywed In the Kitchen 