Well, I must apologize once again for neglecting this blog! Life was pretty busy last week with VBS at our church. We had about 160 children between the ages of 4 and 12 each morning! Believe me, those kids produced a ton of energy!! While I had this recipe ready to post here, I was just too tired to sit at the computer and get the post written.
The hubby actually found this recipe for egg rolls. He just loves egg rolls and spring rolls and orders them every time we eat at a Chinese restaurant. Actually, I’m not sure whether this recipe is for egg rolls or spring rolls! Do you know the difference? According to this article (the last sentence), these are egg rolls! I do not know where he got the original recipe, and he doesn’t remember either! With the two of us working together to fill the wrappers, it went together in no time!
1 lb. ground beef
1 onion, chopped
3-4 slices bacon, fried and crumbled
1/2 tsp. minced garlic
2 Tbsp. soy sauce
1/2 tsp. salt
1/2 tsp. pepper
2 Tbsp. red wine vinegar
1 tsp. grated fresh ginger
1 head cabbage, shredded
1/2 gallon peanut oil
Brown the ground beef and onion together, cooking until meat is no longer pink and onions are tender. Drain off any fat. Add garlic, soy sauce, salt, pepper, red wine vinegar, ginger and shredded cabbage. Mix well and heat through.
Place a spoonful of meat mixture on each egg roll wrapper. Top with a sprinkle of bacon bits. Wrap up following package directions. Make sure you seal the edge!
Heat peanut oil in a large pot to about 350*. Gently lower egg rolls into the oil using a slotted spoon. Fry until golden brown. Lift out and place on paper towels to drain. Oh, and make sure that your thermometer is totally cooled down BEFORE you try to wash it, because this is what will happen if you don’t:
Use a variety of dipping sauces for your egg rolls! We like sweet and sour as well as honey mustard.
1 pkg. of egg roll wrappers