Let's get handsy with this delicious and modern take on an egg roll! Serve this as a tailgating recipe, or instead of pizza this Friday night. Make it your own by switching up the veggies or the sauce.
Cook time: 45min. total
PREP: 15min. |ACTIVE: 40min. |PASSIVE: 5min.
SERVING SIZE: 6-8DIFFICULTY: Medium
November 08, 2018
November 08, 2018SERVING SIZE: 6-8DIFFICULTY: Medium#eatpre
Heat oil in a large skillet to medium-high. Crumble beef into the skillet and cook until browned. Add fish sauce, ginger, onion, salt, and cabbage.
Cook until vegetables are soft and saturated. with beef/juices.
Lastly, throw the egg in and scramble with the beef and vegetables. Set beef skillet aside and let cool completely. Mixture can't be hot going into the wrapper.
Prepare your egg roll.
Lay the wrapper on a clean surface in front of you in a diamond shape with one corner pointed towards you.
Set a small bowl of water next to you for wetting your fingers.
Place 4-5 tbsp of meat in the center of the wrapper.
Using your fingers, wet the corners of the wrapper. Fold the bottom in first, then the sides, and then roll it towards the top corner. Make sure the top corner has enough water to ensure it sticks to the roll.
Set aside folded side down.
If frying, prepare a large stock pot with about 1/2" of sunflower oil and heat until it sizzles when water hits the surface.
Place the rolls, folded side down into the oil. Let sizzle for about 1 minute on each side or until it starts to turn a deep brown color. If the oil is hot enough it will do this in one go. If it's not as hot, you may have to flip it a few times.
Remove from pot with tongs onto a paper towel lined dish.
While cooling, prepare the dipping sauce.
Stir together all the ingredients, taste and adjust with more sweetener or salt. For spicier, add some chili sauce or red chili flakes.
Serve the egg rolls whole or cut in half as a delicious snack, appetizer, or meal! Enjoy.