Egg Rolls Recipe – Eats Now

Name: Egg Rolls
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon vegetable oil; 3 cloves garlic about 1 tablespoon minced; 4 tablespoons chopped onions; 1/2 small head cabbage, chopped; 2 cup green beans; 1 large stalk celery, finely chopped; 2 cup carrots; 2 cups cooked, drained ground beef; 1 tablespoon chicken bouillon; 2 teaspoons salt; 1 1/2 tablespoons oyster sauce; 2 tablespoons dark soy sauce; 2 tablespoons brown sugar; 3 tablespoons cornstarch; Black pepper; 3/4 cup chopped bean thread noodles, cut to 1 to 2 inches in length; 1 egg, slightly beaten; 20 to 25 egg roll wrappers; 1 cup cooked shrimp, chopped, optional; The recipes for this program, which were provided by contributors and guests who may not be professional chefs, have not been tested in the Food Network's kitchens. Therefore, the Food Network cann…

Servings: persons

1 tablespoon vegetable oil
3 cloves garlic about 1 tablespoon minced
4 tablespoons chopped onions
1/2 small head cabbage, chopped
2 cup green beans
1 large stalk celery, finely chopped
2 cup carrots
2 cups cooked, drained ground beef
1 tablespoon chicken bouillon
2 teaspoons salt
1 1/2 tablespoons oyster sauce
2 tablespoons dark soy sauce
2 tablespoons brown sugar
3 tablespoons cornstarch
Black pepper
3/4 cup chopped bean thread noodles, cut to 1 to 2 inches in length
1 egg, slightly beaten
20 to 25 egg roll wrappers
1 cup cooked shrimp, chopped, optional
The recipes for this program, which were provided by contributors and guests who may not be professional chefs, have not been tested in the Food Network's kitchens. Therefore, the Food Network cannot attest to the accuracy of any of the recipes.

1
Saute in vegetable oil, the garlic and onions on low heat.
2
Then, add cabbage, green beans, celery, carrots, and cook on low heat for 2 minutes.
3
Add beef and stir with chicken bouillon, salt, oyster sauce, dark soy sauce, brown sugar, cornstarch, and a sprinkle of black pepper.
4
Stir for another 5 minutes.
5
Turn off stove.
6
Add bean thread noodles.
7
Add shrimp, if using.
8
Stir.
9
Let cool to room temperature.
10
To Assemble: Place the egg roll wrapper so that it forms a diamond.
11
Add 2 tablespoons of filling about an inch from the lower corner of the egg wrapper.
12
Fold up the corner of the triangle with the filling and tuck it against the filler so that the wrapper is over the filling.
13
Fold in the sides of the wrapper to the ends of the filling.
14
Dab top corner with a bit of raw egg at the top corner.
15
Roll the filling upwards to the dab of egg and press end to the roll to seal.
16
Preheat cooking oil to about 350 degrees and fry raw rolls in cooking oil.
17
Cook until golden brown, remove, set on paper towels, allow to cool.
18
Can be served with sweet and sour sauce, and hot mustard.

1496

kcal

Calories

Fat

Carbs

115

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 1 tablespoon vegetable oil, 3 cloves garlic about 1 tablespoon minced, 4 tablespoons chopped onions, 1/2 small head cabbage, chopped, and more.

Yes, Egg Rolls falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Egg Rolls

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