Recipe by Draizy Wercberger.
Beef and Cabbage Egg Rolls
- Cook & Prep: 1 h 45 m
- Serving: 12
Prepare the Filling
In a large sauté pan over medium-high heat, brown ground beef until no longer pink. Add thinly sliced onion, garlic powder, two tablespoons soy sauce, two tablespoons red wine, ground ginger, salt, and pepper. Sauté until onions are tender. Remove mixture from pot and set aside.
In the same pan, add shredded cabbage, a quarter cup water, oil, sugar, remaining soy sauce and red wine, salt, and pepper. Sauté entire mixture until cabbage is slightly tender, but still crisp, about 20 minutes. Combine cabbage mixture with the ground beef mixture and mix well.
Assemble and Cook the Egg Rolls
Heat oil for frying in a deep saucepan or deep fryer to 350 degrees Fahrenheit.
Lay out egg roll wrappers on a parchment paper in a diamond shape, with one point down facing you.
If using mini wrappers, place 1 heaping tablespoon beef and cabbage mixture going down the center of the wrapper. If using large egg roll wrappers, place a half cup of the mixture going down the center. For both sizes, follow the wrapping directions below.
Wet the edges of the wrapper. Fold down the top point of the wrapper and bring up its bottom point. Next, fold in the right point of the wrapper and continue to roll egg roll tightly until it is completely sealed. Repeat with remaining wrappers.
Deep fry the egg rolls: five to six minutes for mini egg rolls and seven to eight minutes for large ones.
Yields 50 mini or 20 large egg rolls.