Thursday, October 14, 2010

Steak Egg Rolls


Made these along with cream cheese & mushroom won tons for dinner last night.  Everyone went nuts over them, my husband even thinks I have perfected them!  It feels so good when you make something that everyone at the table loves.  I just wish I would have made more cause the leftovers are already gone!  My lovely daughter helped in assembling these which was a big help, thank you Skye.

1 lb sirloin steak, finely diced
2 tablespoons oil, divided
2 cups cabbage, shredded
1 carrot, shredded
1 bunch green onions, chopped
1 1/2 teaspoons powdered ginger
1 teaspoon salt
1 teaspoon pepper
1 teaspoon garlic powder
1 tablespoon oyster sauce
1 package of egg roll wrappers
Oil for frying

1. Heat 1 tablespoon of oil in skillet on medium-high, saute steak till well browned.  Remove from pan. Add remaining oil and saute cabbage, carrot, and green onion.  Add seasoning and oyster sauce and combine well.  Add to meat mixture and let cool.

2. Working with one egg roll wrapper at a time place your wraps on a clean surface so that the points are up and down and left and right (should appear as a diamond, not a square).  Place 2 tablespoons of the filling onto the rolls.  Take the bottom point of your wrap and fold it over top of the filling. Fold the sides in towards the middle and roll the filling towards the top point of the wrapper.  To prevent the egg roll from unwrapping in the deep fryer you need to seal the seams, this also prevents oil from filling the inside of the egg roll.  Place some water in a small dish or bowl.  Dip your finger into the water and use this as glue to seal the top point of your wrap and any openings where you feel the wrap needs to be glued together.

3. Heat oil for frying in a large pot om high heat.  Fry egg rolls 3 to 4 minutes or until golden brown.  Serve with chili sauce of soy sauce and enjoy!

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