Easy Egg Rolls
TOTAL TIME: Prep: 30 min. Cook: 5 min./batch
YIELD: 28 egg rolls.
I've always loved egg rolls, but every recipe seemed too complicated. I decided to start with a packaged coleslaw mix. Now I can make these yummy treats at a moment's notice. —Samantha Dunn, Leesville, Louisiana
Ingredients
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1 pound ground beef
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1 package (14 ounces) coleslaw mix
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2 tablespoons soy sauce
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1/2 teaspoon garlic powder
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1/4 teaspoon ground ginger
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1/8 teaspoon onion powder
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1 tablespoon all-purpose flour
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28 egg roll wrappers
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Canola oil for frying
Directions
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1.
In a large skillet, cook beef over medium heat until no longer pink, 5-7 minutes, breaking into crumbles; drain and cool slightly. In a bowl, combine beef, coleslaw mix, soy sauce, garlic powder, ginger and onion powder. In a small bowl, combine flour and enough water to make a paste.
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2.
With 1 corner of an egg roll wrapper facing you, place 1/4 cup filling just below center of wrapper. (Cover remaining wrappers with a damp paper towel until ready to use.) Fold bottom corner over filling; moisten remaining wrapper edges with flour paste. Fold side corners toward center over filling. Roll up tightly, pressing at tip to seal. Repeat.
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3.
In an electric skillet or deep-fat fryer, heat oil to 375°. Fry egg rolls, a few at a time, until golden brown, 3-4 minutes; turning occasionally. Drain on paper towels.
Nutrition Facts
1 egg roll: 185 calories, 9g fat (1g saturated fat), 13mg cholesterol, 261mg sodium, 20g carbohydrate (1g sugars, 1g fiber), 6g protein.
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