Crispy Beef and Vegetable Egg Rolls

Instructions

Step 1 Heat vegetable oil in a skillet over medium heat and cook ground beef until browned, breaking it apart as it cooks. Drain excess fat. /nStep 2 Add garlic, cabbage, carrots, and bean sprouts to the skillet and sauté until vegetables are softened. /nStep 3 Stir in soy sauce, sesame oil, ginger, salt, and pepper, then cook for another 2–3 minutes. Let the filling cool slightly. /nStep 4 Lay an egg roll wrapper on a clean surface and place a spoonful of filling near one corner. /nStep 5 Fold the bottom corner over the filling, then fold in the sides and roll tightly, sealing the edge with a little water. /nStep 6 Heat oil in a deep pan or fryer to 350°F (175°C). /nStep 7 Fry egg rolls in batches for 3–4 minutes until golden brown and crispy. /nStep 8 Remove and drain on paper towels before serving.

Storage and Reheating Tips

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheat in the oven or air fryer at 350°F (175°C) to restore crispiness.

Avoid microwaving as it can make the wrappers soggy.

These egg rolls can be frozen before frying for up to 2 months; fry directly from frozen, adding extra cooking time.