Beef Egg Rolls Recipe

In a large skillet, heat 2 teaspoons of vegetable oil over medium heat. Add the ground beef and cook until browned.

Add the onions, carrots, cabbage, and garlic to the skillet. Cook for an additional 3-4 minutes until the vegetables are tender.

Stir in the soy sauce, ginger powder, salt, and black pepper. Cook for 1-2 minutes to allow the flavors to meld together. Remove from heat and let the filling cool slightly.

Lay an egg roll wrapper flat on a clean surface. Place about 2 tablespoons of the beef and vegetable filling in the center of the wrapper.

Fold the bottom corner of the wrapper up over the filling. Fold in the sides, and then roll the wrapper tightly, sealing the edges with a little water.

Repeat with the remaining wrappers and filling.

Heat vegetable oil in a deep pot or skillet over medium-high heat. Carefully add the egg rolls to the hot oil and fry for about 4-5 minutes until golden brown and crispy.

Remove the egg rolls from the oil and drain on a paper towel-lined plate.

Serve hot with your favorite dipping sauce.