From Tina Knight
1 lb. ground beef
1 16-oz. bag cabbage coleslaw mix with red and green cabbage and carrots
1 tbsp. minced garlic
2 tsp. salt
2 tsp. black pepper
1 16-oz. package of egg roll wraps
Vegetable oil
Hot or horseradish mustard and sweet and sour sauce for dipping
Preheat oven to 350 degrees, if baking. In a deep skillet, Dutch oven or wok, brown and crumble ground beef, add minced garlic and sauté 1 minute. Add coleslaw mix, salt and pepper and continue cooking until cabbage is crisp-tender, about 10 minutes.
Place one egg roll wrapper with point toward you on counter, use brush or finger to dab water around outer perimeter of wrapper about one-half inch to help it seal when rolled. Add about 1/4 cup of beef and cabbage mixture to center. Fold bottom up and over mixture, then fold in left and right corners toward the center. Continue rolling up toward top and ensure top seam is sealed.
Brush lightly with oil, and bake starting with seam side down for approximately 10 minutes, or until outside is golden and bubbly, turning once. Or fry in batches in about one-half inch of vegetable oil, turning often, until crispy. Try one immediately, and relish in your ability. Ponder why egg rolls don’t have eggs.
These egg rolls wow a crowd as an appetizer and are perfectly pleasing served at a family meal. Serve with hot mustard and sweet and sour sauce for dipping. Pair with fried rice, sugar snap peas, edamame or any other Asian-inspired side of choice.
