1-2 packages won ton wrappers
1 Lb. ground beef
2 Cups shredded cabbage
2 Cups shredded carrots
4 stalks of celery, shredded
1 onion shredded
1/4 Cup soy sauce
salt
pepper
garlic
Brown meat lightly, season with salt, pepper and garlic. Stir in vegetables and soy sauce. Add spoonful size amount of mixture to won ton, and brush edges with egg, roll up to seal edges. Fry in oil.
~my side note:
The original recipe didn't have measurements for the vegetables, but it's about 2 C. of cabbage and carrots. I used my food processor to grate all the veggies. I use the large size won tons (21 wraps), but you could use the small size too. There will be lots of filling, so maybe get 2 packages, or cut down the amounts.
8 Lovely Comments:
I was actually just thinking about eggrolls last night and having a serious craving for them. These sound delicious!
oo.. finger food! hehe the children alright with the veges?
No ginger? ;_;
Lovely photos! I adore egg rolls (or spring rolls as we call them), but I have to say I agree with JP that I love mine with the freshness of ginger to help counteract the heaviness of the frying ;)
I think mom can make the best dish or food not only egg roll.
These look delicious! I've only made egg rolls once before, but they were baked (rolled in phyllo dough) and didn't have that nice thick coating that yours have. I'm going to have to pick up some won ton wrappers and try this.
Your site is the reason I get out of bed in the morning. YOu have taken the dread out of cooking for me. Kudos Rachelle~ you rock!
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