Ingredients:
- 1 pound ground beef
- 1 teaspoon ground ginger (adjust to taste)
- 1 teaspoon garlic powder (adjust to taste)
- 2 cups shredded cabbage
- 2 ounces shredded carrots
- 2 tablespoons all-purpose flour
- 2 tablespoons water
- Peanut oil for frying (about 1 quart), or as needed
- 8 (7-inch square) egg roll wrappers
- 2 tablespoons sesame seeds (Optional)
Directions:
- In a large bowl, season the ground beef with ginger and garlic powder, mixing thoroughly.
- Place the seasoned beef in a medium skillet over medium heat. Cook and stir until the beef is browned and crumbly, usually taking about 5 to 7 minutes.
- In a large bowl, combine the cooked beef, shredded cabbage, and shredded carrots. Mix well until the egg roll filling is thoroughly combined.
- In a small bowl, mix the flour and water together to form a paste.
- Heat the peanut oil in a large skillet to approximately 375 degrees F (190 degrees C) or medium-high heat.
- While the oil is heating, prepare the egg rolls: Lay an egg roll wrapper on a work surface with one corner pointed toward you in a diamond shape. Place about 1/4 to 1/3 cup of the filling in the center of the wrapper. Fold the bottom corner up and over the filling, then fold the left and right corners in toward the center. Roll the wrapper away from you, pushing towards the top corner. Brush a little of the flour paste on the inside of that corner to seal the egg roll.
- Fry the egg rolls in the hot oil, turning occasionally, until they turn golden brown and become crispy. This typically takes about 5 to 8 minutes. Remove the cooked egg rolls from the oil and drain them on paper towels or a rack.
- Place the egg rolls on a serving plate and optionally sprinkle sesame seeds over the top before serving. Enjoy your Beef Egg Rolls!