Beef Egg Rolls

How to make Beef Egg Rolls

This is my favorite appetizer! Egg rolls are popular in every Asian culture! They make them very different in each culture but what the common denominator is the pastry we wrap them in.  the reason why their called "egg rolls" is not because it has eggs in them, although now days you can be creative and wrap scramble eggs and sausage and make breakfast rolls.  The reason why the call egg rolls "egg rolls" is because we use egg wash to seal the pastry wrapper to keep the stuffing inside while being deep fried. However I am using cornstarch instead, it doesn't make the oil black after frying a few times. 

What you'll need is 3lbs of ground beef, 3 cups of bean sprouts, 1 whole onion diced, 1 whole cabbage chopped, 1 1/2 cups of shredded carrots, 1 bag of egg roll wrap 40 count, 4 cloves of garlic, 2 cups of softened bean thread noodles, 1/2 cup of fish sauce, 2 tbsp of chicken bouillon(divided), 1 tbsp of MSG(divided), 1/2 tbsp of sugar, 1/2 tsp of salt, 3 tsp of black pepper, 1/8 cup of corn starch, 2 tbsp of water, 1 medium bottle of frying oil. 

Start off by cutting the cabbage, onions, garlic, and shred the carrots. 

Soak the bean thread noodles in hot water until soft. do not leave in the water too long, remove from water once soften, and cut into 1 1/2 inch strands using kitchen scissors and set aside. 

In a large pan heat up 1 tbsp of oil on medium heat. Once oil is heated add the minced garlic, stir to avoid burning.  Once garlic have browned a little, add the sugar, stir for 5 seconds, and add the ground beef into the pan.  Brown the meat and add the fish sauce, and diced onions cook until onions have softened.  Add carrots into the mixture, and mix in all together. Next add the black pepper, salt, 1/2 tbsp MSG, 1 tbsp chicken bouillon. Mix together well until cooked, then add the chopped cabbage, mix well again. Now add the other 1 tbsp of chicken bouillon, 1/2 tbsp of MSG, add the bean thread noodles, and bean sprouts.  Mix well until all incorporated. 

Remove from pot into a colander with another bowl to catch the juices that will be drained from the mixture. let sit to cool down, and drain the mixture.  

Mix 1/8 cup of corn starch and 2 tbsp of water.  This is to seal the wrapper.  Set aside until ready to use. 

Once the mixture has cooled, peel a pastry wrapper from the batch place on top of a flat dish and scoop a small portion of mixture onto the wrapper. Just like the second picture.  From the bottom of the pastry wrapper pull over the mixture and roll half way.  Fold the sides tightly, and seal the other end of the wrapper with the corn starch mixture, and seal the roll. continue until yields 40 egg rolls. 

Heat 1 bottle of oil, in a pot or you can use your deep frying, setting the heat to 350 degrees. Test the oil with an egg roll to see if it's hot enough, Once oil is hot

Fry the egg rolls until golden brown. 

Serve with sweet fish sauce. (Check out recipe for sweet fish sauce). 

And voila!! All done. 

Ingredients:

3lbs of ground beef

3 cups of bean sprouts

1 whole onion diced

1 whole cabbage chopped

1 1/2 cups of shredded carrots

1 bag of egg roll wrap 40 count 

4 cloves of garlic

2 cups of softened bean thread noodles 1/2 cup of fish sauce

 2 tbsp of chicken bouillon(divided)

1 tbsp of MSG(divided)

1/2 tbsp of sugar

1/2 tsp of salt

3 tsp of black pepper

1/8 cup of corn starch

2 tbsp of water

1 medium bottle of frying oil

Directions:

1. Start off by cutting the cabbage, onions, garlic, and shred the carrots. 

2. Soak the bean thread noodles in hot water until soft. do not leave in the water too long, remove from water once soften, and cut into 1 1/2 inch strands using kitchen scissors and set aside. 

3. In a large pan heat up 1 tbsp of oil on medium heat. Once oil is heated add the minced garlic, stir to avoid burning.  Once garlic have browned a little, add the sugar, stir for 5 seconds, and add the ground beef into the pan.  

4. Brown the meat and add the fish sauce, and diced onions, cook until onions have softened. 

5. Add carrots into the mixture, and mix in all together. 

6. Next add the black pepper, salt, 1/2 tbsp MSG, 1 tbsp chicken bouillon. Mix together well until cooked, then add the chopped cabbage, mix well again. 

7. Now add the other 1 tbsp of chicken bouillon, 1/2 tbsp of MSG, add the bean thread noodles, and bean sprouts.  Mix well until all incorporated. 

8. Remove from pot into a colander with another bowl to catch the juices that will be drained from the mixture. let sit to cool down, and drain the mixture.  

9. Mix 1/8 cup of corn starch and 2 tbsp of water.  This is to seal the wrapper.  Set aside until ready to use. 

10. Once the mixture has cooled, peel a pastry wrapper from the batch place on top of a flat dish and scoop a small portion of mixture onto the wrapper. Just like the second picture above. 

11. From the bottom of the pastry wrapper pull over the mixture and roll half way.  

12. Fold the sides tightly, and seal the other end of the wrapper with the corn starch mixture, and seal the roll. continue until yields 40 egg rolls. 

13. Heat 1 bottle of oil, in a pot or you can use your deep frying, setting the heat to 350 degrees. Test the oil with an egg roll to see if it's hot enough, Once oil is hot, Fry the egg rolls until golden brown. 

14. Serve with sweet fish sauce. (Check out recipe for sweet fish sauce). 

Hope you'll enjoy!!!