Tuesday, February 1, 2011

Egg Rolls with Sweet n sour dipping sauce

I know I already posted 3 recipes using roast beef today...but I was out grocery shopping preparing for the big snowstorm that is coming our way.  While I was out I was in the produce section and walked by the egg roll wrappers... which made me think yummm make some homemade egg rolls..  My family loves my egg rolls and they are so hearty that we eat these as a main dish all by themselves....  The filling ingredients can be altered if say your family doesn't like mushrooms, leave them out and add more cabbage & carrots..  Fresh ginger can be added as well (or use a sprinkling of dried ginger).  Use whatever veggies your family likes. 

These seem like alot of work... but they are so worth it... Absolutely yummy.
I personally think it is best if you have a kitchen helper to help you with this recipe.   Remember the old saying... many hands make for light work... it goes much quicker and easier if someone is helping you...

You can serve with soy sauce instead of Sweet n' sour sauce or like my 5 year old likes ketchup... :)

Egg Rolls
1 package egg roll wrappers
1 1/2 lbs ground beef ( I use sirloin)
1/2 cup shredded carrots
1 small package shredded coleslaw mix
1 bunch green onions, thinly sliced
1 cup fresh mushrooms chopped
1/3 Sesame ginger marinade (Lawry's)
1/3 cup BBQ sauce
1/3 cup  ketchup
2-3 T. soy sauce
Salt & pepper to taste
1/4 cup water
1T. oil

For assembly:
pastry brush
oil for frying

When done:
foil lined baking dish
paper towel lined plate

Sweet n' Sour dipping sauce:

8oz can crushed pineapple
1/3 cup ketchup
2 T. soy sauce
1/4 cup brown sugar
1 T. rice wine vinegar
sprinkle of red pepper flakes

In large skillet over medium heat add oil, cabbage, onions, carrots & ground beef .  Season mixture with salt & pepper.  Cook breaking up mixture until veggies are tender and meat is cooked, add garlic and cook for an additional 2-3 minutes until fragrant.  Drain meat if necessary.  Add ketchup, soy sauce, BBQ sauce, Sesame Ginger marinade & 1/4 cup water stirring well and heating until bubbly. 

For dipping sauce:  Place all ingredients in a pan and place on simmer while making egg rolls.

Preheat oven to 350.  In large skillet heat 1 1/2 inches of oil over medium high heat.   On a large plate sprinkle with cornstarch. Place egg roll wrapper on plate with point facing you like a kite.  Place large spoonfuls ( I usually use 2 spoonfuls of filling) of filling in corner of point closest to you (not too much or you won't be able to roll it) with pastry brush dip brush in water and brush water along the edges of the egg roll wrapper.  Fold one side of wrapper over filling, then other side like you would a burrito, rolling up and pressing edge to make sure wrapper is sealed.   Continue until all of the filling and wrappers are filled. Usually after you have wrapped around 4 you can test the oil to see if it's hot enough, then place 3-4 egg rolls (make sure they aren't touching each other) watch carefully, they only take about 30 seconds per side turning when one side is golden brown.  Remove carefully from oil (be careful cause the oil is hot) and place on a paper towl lined plate, sprinkle with salt.   Remove immediately to a foil lined baking sheet and place in oven keeping warm. Repeat until all of the egg rolls are done.  

Serve with sweet n' sour dipping sauce.   Enjoy


  1. I have often pondered at the egg roll wrappers in the grocery store. I stand there and study them and think, "wouldn't it be awesome if.....", and that's about as far as I get. I will have to get some the next time I'm at the grocery so I can try your recipe. They sound wonderful.