Beef and Vegetable Egg Rolls

These egg rolls were cooked by my sisters mother-in-law at our Chinese Buffet Family weekend. They were AMAZING! As I was told she saw the recipe on TV one day and has been cooking them for her family for years. They are a family favorite that are always gobbled up every time they are cooked.

Let us know what you think when you try them! Please enjoy!

INGREDIENTS YOU'LL NEED

1 SMALL head of cabbage 2 cans of fancy Chinese veggies 1 lb hamburger 1 small onion, sliced 1/4 cup soy sauce (or to taste) 2 pcks Egg roll wrappers One egg

DIRECTIONS

Fry hamburger meat and drain it.

While the hamburger meat is cooking cut the cabbage into one inch long strips, about 1/2 inch wide.

Once the meat is cooked, and drained, fill the bottom of the the pan with enough cabbage to cover the meat. Discard the rest of the cabbage for another project.

Add in all the rest of the ingredients and cook until the cabbage is wilted. Remove the pan from heat.

Take out a small bowel and whisk your egg up for the egg wash.

Lay out one egg roll wrapper and lay about 1 TBSP of the mix into the egg roll wrapper.

Lay 1 TBSP of mix into an egg roll wrapper. Fold up bottom half way up. Then fold in both sides halfway until they touch. Next fold down the top around the body of the roll. Seal the wrapper with egg wash.

Take out a new pan and pour in your oil, heat it until the temperature is at a medium heat.

Place into pan of med heated oil that has been fully heated. Fry until golden brown.

Set each finished egg roll on paper towels, or your choice of how to let the oil drain. Then put it onto a cookie sheet and cover with foil to keep warm as your cooking the others.