Egg Rolls

Recipe View Prepare the Vegetable Base: In a large wok or skillet, stir-fry the shredded cabbage, bean sprouts, chopped celery, and sliced green onions over high heat until the vegetables soften and reduce in volume. (Approximately 5-7 minutes). Add a splash of water if needed to prevent sticking.

Recipe View Incorporate the Seafood: Add the chopped shrimp to the wok and continue to stir-fry until the shrimp turns pink and is fully cooked. (Approximately 3-5 minutes).

Recipe View Cook the Beef: In a separate large skillet, brown the lean ground beef over medium-high heat. Drain off any excess grease. (Approximately 8-10 minutes).

Recipe View Combine and Season: Add the browned ground beef to the vegetable and shrimp mixture in the wok. Continue to stir-fry over high heat. Add the soy sauce, oyster sauce, minced garlic, and MSG. Ensure all ingredients are well combined and heated through. Remove from heat and let cool slightly. (Approximately 2-3 minutes).

Recipe View Assemble the Egg Rolls: Lay a wonton wrapper on a clean, flat surface. Place a tablespoon (or more, depending on the size of your wrappers) of the meat and seafood mixture in the center of the wrapper. Fold the wrapper over the filling, tuck in the sides, and roll tightly to form an egg roll shape. Seal the final edge by dipping your finger in a little water and pressing the edges together firmly.

Recipe View Fry the Egg Rolls: Heat 1/4 inch of vegetable oil in a large skillet or wok over medium-high heat. Carefully place the egg rolls in the hot oil, ensuring not to overcrowd the pan. Fry until golden brown and crispy on all sides. (Approximately 2-3 minutes per side).

Recipe View Serve: Remove the fried egg rolls from the oil and place them on a plate lined with paper towels to drain excess oil. Serve hot with your favorite dipping sauce.