BEEF EGG ROLLS RECIPE | ALLRECIPES
Crispy fried egg rolls stuffed with ground beef, cabbage, and delicious seasonings. A personal creation of mine that goes well with any Chinese dish. The sherry makes it better.
Provided by HERCATE
Categories Appetizers and Snacks Wraps and Rolls Egg Roll Recipes
Total Time 45 minutes
Prep Time 25 minutes
Cook Time 20 minutes
Yield 16 rolls
Number Of Ingredients 18
Steps:
- In a large skillet over medium-high heat, brown beef, then mix in onion, garlic, 2 tablespoons soy sauce, 1/2 teaspoon salt, 1/2 teaspoon pepper, 2 tablespoons sherry, and ginger. Continue to saute just until onions are tender. Transfer mixture to a bowl and set aside.
- In the same skillet, saute cabbage with water, 1 tablespoon oil, sugar, and remaining soy sauce, sherry, salt, and pepper. Continue to saute until cabbage is crisp-tender, about 5 minutes. Return meat mixture to pan and stir together with cabbage over low heat until heated through. Remove from heat.
- Pour oil into a deep pan and heat to 350 degrees F (175 degrees C). Fill each egg roll wrapper with approximately 1/4 cup of filling and roll up according to package directions. Fry in preheated oil until golden brown. Drain on paper towels and serve hot.
Nutrition Facts : Calories 267.1 calories, CarbohydrateContent 22.1 g, CholesterolContent 21.1 mg, FatContent 15.8 g, FiberContent 2.1 g, ProteinContent 9.4 g, SaturatedFatContent 2.9 g, SodiumContent 576.5 mg, SugarContent 2.7 g
BEEF STUFFED CABBAGE ROLLS RECIPE: HOW TO MAKE IT
We have been making this dish in my family since I was a little girl. Mother served it with corn bread fritters—I like to serve it with corn bread muffins.
Provided by Taste of Home
Categories Dinner
Total Time 01 hours 35 minutes
Prep Time 25 minutes
Cook Time 01 hours 10 minutes
Yield 6 servings.
Number Of Ingredients 12
Steps:
- Remove core from cabbage. Steam 12 large outer leaves until limp. Drain well. , In a bowl, combine ground beef, rice, onion, egg and seasonings; mix well. Put about 1/3 cup meat mixture on each cabbage leaf. Fold in sides, starting at an unfolded edge, and roll up leaf completely to enclose filling. Repeat with remaining leaves and filling. Place rolls in a large skillet or Dutch oven. , Combine tomato sauce, brown sugar, water and lemon juice or vinegar; pour over cabbage rolls. Cover and simmer for 1 hour, spooning sauce over rolls occasionally during cooking.
Nutrition Facts : Calories 268 calories, FatContent 11g fat (4g saturated fat), CholesterolContent 86mg cholesterol, SodiumContent 423mg sodium, CarbohydrateContent 24g carbohydrate (9g sugars, FiberContent 5g fiber), ProteinContent 20g protein.
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BEEF & RICE STUFFED CABBAGE ROLLS RECIPE: HOW TO MAKE IT
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Reviews 4.4
Total Time 06 hours 20 minutes
Category Dinner
Calories 204 calories per serving
- In batches, cook cabbage in boiling water 3-5 minutes or until crisp-tender. Drain; cool slightly. Trim the thick vein from the bottom of each cabbage leaf, making a V-shaped cut., In a large bowl, combine rice, onion, egg, milk, salt and pepper. Add beef; mix lightly but thoroughly. Place about 1/4 cup beef mixture on each cabbage leaf. Pull together cut edges of leaf to overlap; fold over filling. Fold in sides and roll up., Place 6 rolls in a 4- or 5-qt. slow cooker, seam side down. In a bowl, mix sauce ingredients; pour half of the sauce over cabbage rolls. Top with remaining rolls and sauce. Cook, covered, on low 6-8 hours or until a thermometer inserted in beef reads 160° and cabbage is tender.
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