These Homemade Egg Rolls feature a delicious homemade savory ground meat and vegetable filling you'll absolutely love! They taste even better than takeout!
View More
Prep Time: 45 mins
Cook Time: 25 mins
Ingredients
– 2 lb. - ground beef (see my how to grind meat at home post) – ▢1 medium - cabbage head – ▢4 medium - carrots – ▢1 small - onion – ▢¼ lb. - angel hair pasta – ▢2 packs - egg roll wrap – ▢1 tsp. - Vegeta (if you don't have this ingredient then add extra Mrs. Dash seasoning) – ▢1 tsp. – Mrs. Dash seasoning – ▢1 tsp. - sea salt – ▢½ tsp. - black ground pepper – ▢½ cup of olive oil (for sautéing vegetables and egg rolls)
Heat a medium skillet over high heat and add 1 tablespoon of olive oil. Brown the ground beef in the skillet, then reduce the heat to medium and season it with salt, pepper, Mrs. Dash, Vegeta, and garlic powder (optional). Cook the seasoned meat for 5 minutes, stirring regularly. Remove the cooked meat from the skillet and set it aside to cool.
In a small saucepan, bring half a pot of water to a boil. Break the pasta into 1-inch pieces and add it to the boiling water with 1 teaspoon of salt. Cook the pasta for 10 minutes, stirring occasionally. Drain the cooked pasta, rinse it with cold water, and set it aside to cool.
Wash and shred the cabbage head. Heat a large frying pan over medium heat and add 1 tablespoon of olive oil. Fry the shredded cabbage for 15 minutes, stirring regularly. Remove the fried cabbage from the skillet and set it aside to cool.
Heat a medium skillet over medium heat and add 1 tablespoon of olive oil. Fry the egg rolls for 3 minutes on each side, or until they are golden brown. Let them cool for a few minutes on a wire rack before serving.