Best Egg Rolls

Serve stir-fry dishes with egg rolls stuffed with seasoned meat, cabbage, and carrots for a delicious side dish. These handmade egg rolls taste just like those from a Chinese restaurant! If preferred, serve warm with soy sauce or egg roll sauce.

Components

• One pound of ground beef
• one tsp ground ginger,
• or additional to taste One teaspoon of powdered garlic,
• or more to taste Two cups of finely chopped cabbage
• Two ounces of carrots, shredded
• Two tablespoons of flour (all-purpose)
• two tsp water
• One-quart frying peanut oil,
• or more as needed Egg roll wrappers, 7 inches square
• Two teaspoons of sesame seeds (Optional)

1. In a large bowl, season beef with the powdered ginger and garlic;stir until well blended.
2. Put the beef over medium heat in a medium skillet.
3. Simmer and stir for 5 to 7 minutes, or until the meat is crumbly and browned.
4. In a sizable bowl, add cooked beef, cabbage, and carrots;
5. stir until egg roll filling is thoroughly mixed.
6. In a small bowl, combine four and water and stir until a paste forms.

In a large skillet over medium-high heat, bring the oil to roughly 375 degrees Fahrenheit (190 degrees Celsius). As the oil heats up, make the egg rolls: Place a single egg roll wrapper on a work surface so that its diamond-shaped corner is facing you. Spoon 1/4 to 1/3 cup of the filling into the wrapper’s center. Over the filling, fold up the bottom corner. Fold the corners on the left and right inward toward the center. Roll the egg roll toward the upper corner, pushing it away from you. To help seal the egg roll, lightly brush the interior of that corner with some of the flour paste. Deep-fry the egg rolls in the heated oil, rotating them from time to time, for five to For eight minutes. Extract from oil and place on a rack or paper towel to drain. Transfer the egg rolls onto a platter and garnish with sesame seeds.

Enjoy!