These egg rolls can be made with ground beef or turkey. They are similar to what you would expect from your popular Chinese restaurant chains with a crispy, fried outside with a fresh and chewy inside.
- 1 pound ground turkey or beef
- 2 tablespoons freshly grated ginger
- 1/4 teaspoon salt
- 1 medium head of cabbage, finely shredded
- 6 or 7 green onions, sliced
- 3 large carrots, coarsely grated
- 3 or 4 stalks of celery chopped
- 3 tablespoons hoisin sauce
- 3 tablespoons soy sauce
- 1/2 teaspoon salt
- egg roll wrappers
- vegetable oil for frying
1. Brown the meat and add the 1/4 teaspoon salt and fresh ginger for seasoning. Remove the meat from the pan and set aside.
2. Cook the cabbage, onion, carrots, and celery until it is wilted and crisp-tender. Add the seasoned cooked meat. Stir in the hoisin sauce, soy sauce, and 1/2 teaspoon salt.
3. Place a mound of filling on the center of egg roll wrappers. Fold the left corner across the filling then roll the filing. Turn the top and bottom corners up and down respectively. Roll to wrap the egg roll into a tight cylinder.
4. Cook the egg rolls in hot oil or bake them until the outsides are brown.
Baker’s note: These can be cooked in hot oil in a sauce pan on the stove top. Make sure that the oil is about two-inches deep and 350 to 375 degrees. If the first egg roll does not cook rapidly enough, turn the heat up. (Slowly cooked egg rolls will be greasy.) To bake place on a greased cookie sheet and bake at 400 degrees for 15-20 minutes or until browned.