Beef Egg Rolls Easy Sesame Oil
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08/14/2007
You all will think I'chiliad crazy, but I melt a lot of Asian foods, including crispy won tons and lumpia (usually with ground pork), and I've never precooked the meat and vegetables before filling the skins. I didn't this time either. I but put all the ingredients in a bowl and shmooshed them together, then filled the egg whorl skins with the raw ingredients. This worked perfectly, and saved a lot of bother. The deep frying process cooked the meat to a condom internal temperature; and to exist doubly safety, I tuckered the cooked rolls in the oven on a rack fix over a baking canvass at 200 degrees until the meal was ready. I used fresh garlic and ginger, and added near ane/2 tsp of 5 spice powder. These came out fine, but frankly, I prefer the sense of taste of ground pork. When I make them again, that's what I'll use.
12/13/2006
Wow! I followed the recipe exactly, except (1) I used 2 sixteen-oz bags of cole slaw to save a little work, (two) I added a can of bean sprouts, (3) I used spring coil wrappers because they were much cheaper and sounded fun, and (iv) instead of deep-frying, I sprayed with canola on all sides, laid the rolls out on a cookie sheet, and baked at 400F for 25 minutes, turning them over afterwards fifteen minutes. (They even so turned gilded brown and needed blotting with paper towels, only I skipped the 2 qts of boiling oil part.) They turned out actually well, which was not a surprise ... but a little TOO meaty for my taste. Next time I'll reduce the meat or fifty-fifty go out it out altogether. The spring roll wrappers came with well-nigh threescore in a package for $1.22, dry on the shelf. Dipping them in hot h2o and rolling was MUCH easier than I expected from the description (btw, many thanks to the previous reviewer'due south "goofy" face analogy!) The biggest surprise? I made 12 full-size rolls, and have just used peradventure 1/v of my filling. I'll definitely be able to fill up all 60 wrappers if I have that many. My ingredients, non counting seasonings, cost about $8, then these rolls price less than a dime each. That's ownership cole slaw mix and using 90% lean ground beef (which I yet drained after browning)! If I'd cut up the cabbage, the cost would accept plummeted to perhaps a nickel apiece. Merely like the eating place version, I like these best with hot mustard, dipped in soy sauce. The recipe's definitely a winner!
06/02/2006
Outstanding! I made very few changes: I browned the footing beef WITH the onion and garlic, drained it, and so added the other ingredients in footstep 1. I omitted the sherry in step i, and halved information technology in pace ii, but when I tasted it I wished I hadn't because it tasted like it was missing something. Similar other reviewers, I, too, added shredded carrots and celery. Next fourth dimension I'll remember to add together diced scallions too. I likewise drained the cabbage/beefiness mixture and Permit Information technology COOL TO ROOM TEMP before attempting to wrap. Some other matter: I could NOT detect egg roll wrappers, then I used whole wheat tortilla wraps and they were great! Just here'south a tip on wrapping...it'south kind of quirky so carry with me: Imagine your wrapper is a bald guy'due south face/head. Put your mixture where his mouth would be. Then, fold his "ears" in. The sides should be perfectly parallel. Brainstorm rolling the wrap starting with the mentum. BE SURE THAT THE OUTER EDGES STAY PARALLEL THE Entire TIME! IF THEY Brainstorm TO Class A V, STRAIGHTEN THEM OUT As YOU Curlicue! Continue to wrap tightly. Once wrapped, dab a little h2o on the both wrap surfaces and gyre wrap upwardly in a towel for iii-5 minutes to "set." I used a dish towel that was lying around. Sorry for the goofy analogy, but I didn't know how else to draw it. Hope this helps! Finally, I started out deep frying these in a deep wok, but that didn't work out too well so and so I did the balance of them in a deep frying pan with a more shallow amount of oil and they came out beautifully. Have fun!
07/27/2007
These are wonderful if you lot lay them out on a cookie canvass and freeze and then bag them. You tin can fix a couple to go with a meal whenever y'all want.
12/12/2002
These eggrolls are neat!! To save fourth dimension, I used the preshredded cabbage in the salad department for coleslaw, and for more flavor, I added minced celery, shredded carrots, and green onions, and cooked the eggrolls in peanut oil. They also reheat nicely in the stove. Serve with your favorite Asian dish!!!
06/14/2004
I too omitted the sherry. Just a little hint in wrapping these. I absurd the mixture before wrapping, I brand sure the filling doesn't have whatever liquid when wrapping. This prevents the wrapper from breaking apart. As well roll them tightly to go on them together. Lots of fun to brand!
08/nineteen/2010
WOW! A actually great simple recipe that tasted fantastic! Even impressed the swain with this one. Somethings I had to change: (1) I had no Sherry, so I did some online enquiry and read that you tin can use a picayune vanilla excerpt equally a substitute. Did that, thought it tasted peachy. (2) I used 1 bag of coleslaw mix thanks to some other reviewers tip. (iii) I rolled the eggrolls and then I brushed a thin coating of veg oil over the entire roll since I don't have canola. (4) I oven baked mine at 400F for nearly 20 minutes, rotating halfway through. Follow others advice and it came out fantastic. I programme on making a double recipe and and then freezing them for my on the go lunches. Very delight! PS - didn't take whatever practiced dipping sauces, so dipped them in honey. WOW!!!!!!!!!!!!!!
07/09/2002
These are by far the best egg rolls i accept e'er hade. My husband had three of the down before i was finished cooking all of them. The only word that comes to my rima oris is WOW!
01/23/2003
I discovered this recipe about a month agone, and I've been asked to make it iv or v times. I substitute cooked chicken, and everyone always has seconds. (I just need pointers on wrapping the egg rolls.) Thanks so much.
01/13/2011
The filling was fantabulous! I've made these egg rolls a few times. We love to dip them in sweet chili sauce. The first time I made them they were heavy & greasy. That depends on your wrapper texture, oil & your frying temperature. I adopt lumpia wrappers from the Asian market.
09/27/2011
We loved these! I used white cooking wine rather than sherry and ditched the salt in the ground beef. Likewise, I sauteed my cabbage in sesame oil to upward the Asian flavors and shredded upwardly a carrot to become in the cabbage. (I used my cheese grater to shred up the veggies speedily!) Yes, they accept a lot of beef, but my cabbage-phobic fellow loved every bite! Super quick and easy! I made them in the oven, but next time I'll deep fry them. Equally practiced equally these were baked, I think they'll be amazing in the fryer!
eleven/08/2009
I've made this twice at present simply with craven instead of beef, personal preference. I merely diced up the chicken into a fine dice and sauted it equally the reciped states. The first time I used fresh ginger, merely it wasn't bachelor the second fourth dimension. Information technology's good either style but I do prefer the fresh. Omitted the sherry. I besides used a bag of shredded cabbage and a half of a pocketbook of shredded carrots. The egg roll wrappers I purchased said to seal them, make a flour/water paste - equal parts. Use the paste on the seam. I didn't take any issues with them falling a role.
06/28/2003
Super yummy! Only added some carrots. Has a prissy flavor even though information technology seems like information technology takes FOREVER; I volition make again! I did not add together whatsoever extra salt considering of the soy sauce. Requite this 1 a endeavor, its very piece of cake to make and y'all cant go incorrect...add what you similar. Also I just used near half of a caput of cabbage. A+++ :D
04/12/2002
these were fast and like shooting fish in a barrel. most of all they sense of taste and so good everyone loved them. Will for sure cook them agian.
09/30/2010
I dear this recipe and I take made it multiple times. I notwithstanding do non use basis beef. I take used shrimp, beef(thin sliced), and chicken. No matter what meat I cull it always plow out perfect and delicious...one of my families favorite meals. Too FYI if yous have left over wrappers and left over taco stuff in the fridge, attempt wrapping the taco meat, salsa and cheese in the wrappers cook as you would the egg rolls, then top with shredded lettuce, tomatoes, sour foam. Yummy.
02/27/2012
Absolutely succulent! I added a cup of fresh push button mushrooms chopped into the cabbage mixture. I also replaced the black pepper with a tsp of crushed carmine pepper flakes. These were a hit with my unabridged family!
12/06/2006
I simply made these for the 2d time and everybody absolutely loved them!! I only made minor changes: I used fresh (grated) ginger, and I added some Chinese five spice, a grated carrot, and a cup of bean sprouts. Since I did not use sherry the beginning time I made it, I now have to advise not to omit it because information technology really changes the flavor (yummie!!). Cheers for this great recipe!
08/07/2011
I made them exactly every bit stated. Sad they were not all that great. I guess the 5 stars are coming from people who added or took abroad from this recipe.
03/24/2013
These are really skillful and piece of cake. I had never deep fried before, so I read up on how important the temperature of the oil is and watched a few YouTube videos on making egg rolls. I got myself a thermometer just to make these. The merely things I did differently, which are not really all that different, was to add carrots, let the filling cool before I filled the wrappers and use egg whites as a "sealant" for the wrapper. Will do again for certain!
12/24/2010
Changed this upward a lot because my son is vegetarian. Used vegetarian substitute beefiness (take your selection). Added shredded carrots and scallions and some hoison sauce, mirin and rice vinegar to taste. Everything was raw when I rolled upwards it and and then permit it rest covered in the fridge for a day and then deep fried it in canola oil.
12/28/2011
I didn't have enough soy sauce, idea I did. Simply had a great flavour just the aforementioned, and was able to freeze some for later lunches.
10/17/2010
These were very tasty! I modified with vegetarian burger crumbles and then broiled instead of fried and they were great!
02/17/2010
OMG these are awesome....i made this recipe last week for the starting time fourth dimension ever making eggrolls and they were to die for, my all-time friend loved them and is coming over tomorrow to make them with me again, we are hooked and information technology makes a corking left over! making these with a version of southwestern eggrolls similar chili's restaurants! yum! and then easy and sooooo good!
03/23/2012
I decided to make these for dinner this evening and they came out bang-up. Family members of mine used to brand these alot when I was piddling and I decided to endeavour them myself. I really enjoyed these, but I would probably eliminated the sherry next time(flavor is a bit potent) and add bean sprouts to my egg roll as a extra ingredient. Other than that, I appreciate you posting this recipe.
07/30/2007
These were so delicious! It fabricated a lot more than stated though. Make certain yous don't get your fingers wet though or the wrappers tear very easily. I never would have thought making egg rolls was and so easy. Not authentic asian egg rolls, but oh so wonderful and you just have to give these a try. We loved these! Thanks Trisha, I will definitely be making these again!
03/sixteen/2001
We liked this recipe because information technology uses all the simple ingredients one usually has on paw, and information technology can be assembled in the same pot! Very Tasty! Note: The use of ground pork and shrimp can exist used just also. Thumbs up Trisha! Cookin' Creations http://members.spree.com/shopping/camp77
03/thirteen/2011
This is my families favorite! Just instead of using beef we use footing pork. Beef is neat also, simply the pork is our favorite. I also utilize a package of cole slaw mix. Saves fourth dimension, and makes information technology super easy!
12/28/2004
It takes a while to make these, but the event is absolutely incredible! I like a lot of meat in my egg rolls, so I decreased the cabbage content by near ane/iii. It made most a dozen egg rolls that were the all-time I'd ever had. I can't stress enough the importance of getting them rolled TIGHT! A piffling water spread on the top flap sealed them up well.
eleven/06/2009
This filling was nifty. However, I used some jump rolls with instructions written entirely in Japanese! I'm going to use egg rolls next time, and accept already purchased them - in English language.
04/09/2011
was a great hit with my entire family.
11/02/2011
Didn't care for this with beefiness, made it with pork the 2d time and it was wonderful!!
01/04/2007
I made this recipe for New Years Eve; they were dandy!! They are very close to my favorite Chinese Restaraunt. I made a few changes, zip major. I used ii bags of shredded cole slaw mix instead of a head of cabbage and cut the beef in half. I added 1 celery stalk sliced thin, and near 10 sliced water chestnuts (minced), and two tbls. dried chives. When the mixture was cool enough to handle I mixed in about i tbl. of sesame oil then squeezed all extra liquid from the mix before I rolled them. I served them with chinese hot mustard sauce and soy sauce. My married man loved them. Next fourth dimension I think that I volition double the recipe and freeze some for later equally I make stir fry ofttimes.
06/09/2011
Delicious! I fabricated this for my family and they've requested them twice now, a new hit! I added some blackness beans and fiesta corn and it was amazing
07/fifteen/2011
Yummmmm These are swell! Even better using minced fresh garlic. Used peanut oil instead of the vegetable oil. Fantastic recipe, Thankyou!!
08/23/2005
This was my first attempt at egg rolls and quite fun to make. I added carrots and left out the sherry equally some suggested. Defnitely let the mixture cool before stuffing, and moisten the last flap to keep it together when frying. I found it was all-time to drib them in the oil "folded flap side" up. Kept them together meliorate.
09/22/2010
Very good. I substituted a handbag of broccolli slaw, ran it thru the food processor for a quick 2nd to get the consistancy right.
08/15/2011
Very good! I froze them but when they were reheated in the microwave- they turned soft and mushy. I wouldnt expect for them to exist crispy but unless they are going to be eaten at the moment of making them- I suggest freezing them and either refrying them or putting them in the oven. Other than that, they are delicious and will exist fabricated again!
09/26/2009
These were corking!!! My husband e'er complains when I make egg rolls because they're never as skilful as my friends' when she makes them. This time he said, "These are the all-time egg rolls I've ever had in my life." Thank you, HERCATE, for helping me surprise my husband. Hahaha!
03/09/2011
I tried it with beefiness and a little cheddar...my family loved it. I also tried it with craven. Thanks for the recipe.
10/14/2009
Made this last dark, along with Hunan Beefiness and Vegetable Fried Rice. Tasted just like the restaurants. Really better since I was absolutely sure what was in them! (am a picayune wary of Chinese food just from lack of feel in eating it) I did accept a issue with the flap on the wrappers staying closed when frying and then next time I will use a picayune egg wash to tack them downwardly. I also used shredded cabbage in a pocketbook. Great recipe!
08/14/2008
Definately tasty and simple. I went vegitarian and used shredded carrots instead of beefiness. Likewise used fresh ginger instead of ground. I did what other reviewers suggested and broiled the rolls rather than frying, which was a mistake. The taste and texture of the wrappers was all wrong, so become ahead and deep fry even if information technology is a flake more oily!
xi/22/2007
They were all right.
03/25/2015
This recipe wasn't articulate. Information technology says to add together spices and the sherry to the cooked beef, which I did. Nobody wanted a 2d helping.The flavors were extremely bland.
04/01/2006
Great recipe--make sure to have some dipping sauces on mitt for added flavor. To save some calories, I sprayed mine with butter-flavored cooking spray and baked at 450 until lightly brown.
02/21/2012
My hubs is not much of a Chinese nutrient guy. I knew he'd at least try this since information technology had beefiness. He loved them!!!! My 10 yr old son who volition non swallow Annihilation gobbled them upward. I begged him to just accept one bite. Funny, that's all it took! The recipe does make a LOT! I froze half for another time.
03/28/2012
My hubby actually liked these the merely change I fabricated was to use coleslaw (1 ane/2 Lb) instead of shredded cabbage. The filling was still watery. Side by side time I'm going to use 1/2 the sherry. but over all a good recipe. (I did use the extra water from the filling to moisten the egg rolls to seal them.)
12/17/2014
My non Chinese nutrient eating married man can't get plenty of these. I did simplify it and merely used the pre-shredded parcel cole tedious mix to salvage time. Huge hit with no leftovers. Will most definitely exist making again. Thanks for the recipe.
12/22/2014
Amazing!!! I didn't brown meat and then cook cabbage separately, simply combined all together. Likewise when wrapping, I sealed with a touch on of water, and so information technology wouldn't divide. Worked not bad. Made a whole bunch and froze them, when needed will pop in micro or oven. Thanks!!!!
02/01/2010
These were and then like shooting fish in a barrel to brand and they are delicious. I used 1/2 more than groud beef considering my husband is a Big meat eater!!!! Taste fantastic with sweet and sour sauce too!!!
04/24/2005
This is a very good recipe, but I always find a way to mess upward. I had a greasy disaster, just I deep fried the rolls and they ended up super saturated. I am going to try again with chicken and adding carrots.
12/21/2010
Fantastic. Will definitely make again. Quick tip, a whole head of cabbage is manner also much. I used a picayune less.
05/06/2014
This is the offset fourth dimension I've made whatever blazon of eggroll. I loved how simple the recipe is. I did add together a half of a scarlet bell pepper, thinly sliced. I also baked these instead of frying them. They turned out pretty and delicious.
07/08/2010
These were as good as everyone has said the only thing I did unlike was bought the packaged coleslaw mix and added shredded carrots. I also substituted the sherry with beefiness broth they are amend than restuarant
01/xi/2012
This recipe was pretty skillful! I dont call back id make it again with footing beef. And if i did i would add some sort of seasoning! Though there was a flavour, it wasnt all that fantastic, however i will arrive again with changes to the recipe! Perhaps a petty more cabbage and less meat (probably pork)!
08/03/2003
This recipe is great (and I am by no means "Suzi Homemaker")! Even I was able to make these egg rolls, and they are delicious! I used some of the suggestions in the other reviews (green onion and p-nut oil). Instead of 1 lb gr beefiness, used 1/2 lb gr beef & ane/2 lb gr pork. Will endeavor shrimp next fourth dimension. Only problem is they are filling. Was going to serve with some stir fry, but afterwards eating i, I was total! This is by no means a complaint, it was practiced. Made nineteen, froze some...allow'southward see how those melt up subsequently! Thank you for a great recipe!!!
10/22/2008
Fantastic Recipe and pretty easy to make. I also used coleslaw and so I didnt have to cut up the cabbage, but other then that I followed the recipe adequately close (sometimes adding more soy sauce or garlic). I would buy two packs of egg whorl wrappers considering I notwithstanding had quite a bit of mixture. Also, if y'all are rolling all of the eggrolls before frying, don't stack them on top of each other, the juice leaks onto other egg rolls causing tearage.
09/24/2014
Only thing I did dissimilar was beef goop for the sherry and used the pocketbook coleslaw mix like someone said, will make these again. I did them in the actifry, took out the paddle added half a dark-green spoon for oil cooked 6 min fold side downwards the. Flipped and cooked some other 6 min these are nifty thank you
01/14/2009
Im giving this 3 stars only because this is my offset time making egg roles therefor i'm taking some of the blame. Offset of all i don't meet why the cooking fourth dimension is twenty minutes. they cook in 1-ii minutes in the oil. leaving them in for 20 minutes would be like asking for a middle assault :) i didnt accept any sherry but i don't call up that's an alibi for the lack of flavor. I was trying to show my dad off by making these merely i think i will stick to my begetter's recipe.
03/22/2015
Yummy!
01/21/2008
People are going to first to remember I requite five starts to all my reviews. I think it is because I but attempt ones that I call back look good and will piece of work. This one was no exception. I usually follow exactly but here are the changes I made and management recomendations I have. I made the follow substitutions: Footing pork for beef 1/two t of onion powder for onions. 1/2 t of garlic powder for dried garlic. Later on everything was put dorsum together in footstep 2, I poured everything into a screen colander because that amount of liquid would ruin the wrappers. If you are not going to fry immediatly upon wrapping, I suggest to have them fix on a paper towel. They volition continue to moisten the wrapper, and the paper towel will assistance aborb it away. My married woman said these were the best eggrolls she has always had.
10/03/2003
I liked this recipe overall simply thought the sherry made it a bear on too sweet. For some reason, my husband and I didn't recall the beefiness, soy sauce and sherry mixed well together. It wasn't bad but I don't think I will be making this again.
10/19/2012
I actually did like this; however, 1 of my favorite eggroll "styles" is vietnamese where they use cellophane noodles instead of cabbage. I mixed in a little cabbage for multifariousness... but I am sold on the cellophane blazon noodles. I besides agree with Divine Health about browning the footing beef WITH the onion and garlic. I also like the idea of adding shredded carrot for some color and added texture...
03/12/2007
Delicious. I will make these again and again.
07/sixteen/2014
adept filling
04/30/2006
added beans sprouts, carrots and ginger and shrimp- great!
03/05/2015
These were dandy. I gave it the full five stars equally written even though I made changes. Didn't accept sherry so added extra soy sauce, didn't have sugar but did add two packets of splenda. The filling was good. I chose to bake them at 400 for approx. 20 minutes. I think these would be so much tastier fried every bit written. Baked was ok but you lot don't get the crunchy texture frying gives you.
06/27/2004
EXCELLENT!!!!! Definitely cool filling completely and drain all liquid before wrapping! Too, drop in peanut oil immediately after wrapping each gyre. I found out the hard manner that resting them on a plate destroys the wrapper! Don't skimp on the salt or soy sauce, and the carrot I added made a huge difference in taste and texture! AWESOME recipe! Thank you for sharing!
02/28/2007
These were fantabulous...I followed the recipe every bit is, and they turned out peachy. My kids gobbled them up!
01/08/2013
This has become a favorite in my family. The offset time I made it I made it shut every bit I could to "as written" and it was fabled. Since then, I follow it "loosely" (this night I didn't accept sherry only I did take cooking carmine vino and so I used that) and we enjoy it with whatsoever ingredients I have on paw. Highly recommend!
07/21/2004
Excellent! I added shredded carrots to the cabbage mix and omitted the sherry. MMM!
01/13/2015
This recipe is amazing.. I used half a caput of cabbage simply kept everything the same. They were a good size and I made 21 and still had some left over filling. Will exist making these again. We ate this with my own version of chicken fried rice and bourbon chicken.
01/18/2015
I've made these before simply this time I used preshredded carrots and a bag of cabbage. The bag of cabbage had carrots and sprouts simply I added more than anyway. I also didn't actually measure anything but the water and I used the water from the water chestnuts. Everything else was just what I idea it needed, but this receipe gave me a very skilful guideline. Also, I omited the sherry.Thanks for everyone else'due south suggestions too. Bon appitite miraclesdohpn?
eleven/30/2008
This was a good recipe. Mine cruel apart while cooking, I'm sure due to my error and non the recipe. Swell taste only a footling as well time consuming for me.
01/21/2016
Delicious! I used ground chicken, and omitted the sherry and garlic...only because I didn't have any. I also added minced carrots. The whole family loved information technology. Pretty impressive when my ii year former liked them.
02/04/2006
These are the best egg-rolls ever. My fiance loves meat in his rolls!! They came out quite big...just the way I like them! I will definitly brand them again. I cut dorsum on the sherry though.
07/14/2013
I substituted chicken and these came out great. Cooked craven in 1tbs of olive oil, and used the same recipe for beef. No onions as my married woman doesn't treat them. Premixed no sauce coleslaw with the carrots ... Used red moscato (3tbs). Information technology came out succulent.
12/01/2004
These egg rolls were awesome! My husband idea that I had bought them at the stoer and everyone loved them. I fifty-fifty used ground turkey for the meat and no one noticed. I didn't add together the sherry. I served them with a plum sauce that also tasted peachy. I would totally recommend these to anyone. :)
02/04/2007
Used ground chicken instead of ground beefiness and tried someone's proffer to bake in oven. Won't do that again, egg rolls came out very hard, my son hated them. The filling was peachy and next fourth dimension I will try frying them instead.
02/22/2005
More than flavor than I anticipated! I like the cabbage a niggling softer, so that may be why. Can be a picayune greasy if you use 73% or fourscore% lean beef, though. Freezes well for unmarried servings later.
07/29/2013
All-time egg rolls ever!!! Made them for dinner and they were a hit. Will definitely brand once more, and again... Thanks for the recipe.
04/02/2014
We made this about exactly as written, the just changes being fresh garlic and ginger and they were pretty great. I feel like a niggling more practice wrapping will make a better production but the filling is delicious and things I always have in the kitchen.
07/01/2009
these are so good! made them for a group of friends tonight equally a side dish to stir fry...never made egg rolls before and then i was viewing it as a total experiment! only made two per person and i could have made a lot more than...they loved them! some said they were the best egg rolls they have ever had. i cut down on the cabbage and added bean sprouts only otherwise pretty much followed the recipe. i will definitely be making these over again, many times!
ten/29/2005
Tried this recipe and it had such an authentic flavor, really good. My whole family loved information technology.
01/17/2014
The best egg rolls my husband and I have ever had! I had used ham instead of beef, considering that'due south what was leftover from the previous dark'southward dinner. I also used a bag of Dole Asian Chopped Salad instead of a caput of cabbage for ease and extra season.
07/20/2009
I made this for my nieces and nephews and I was amazed how fast they ate them! I did not use the ginger but I don't retrieve they cared. I was quick and awesome.
12/12/2012
Made this recipe exactly as stated except omitted the sherry because I didn't accept any on mitt. Consequently, they simply tasted like something was missing. If I make these once more, I will definitely try it with the sherry. My family liked these, but I thought they were a little on the banal side.
08/02/2013
It was skillful. I didn't add sugar and sherry- I don't like to add sweets in the food. I used white wine instead. This recipe definitely tastes much ameliorate than the one with shrimp.
01/09/2008
Wonderful!!!! Excellent!!! Got rave reviews from the crowd!!
03/15/2009
These were really very skilful! The whole family really liked them. I made them exactly like the recipe with only i alter, I used celery salt, instead of the salt the recipe called for. The rolling up of the egg rolls was a fleck catchy at showtime, but I finally got the hang of information technology. These were really expert, will make over again with the restaurant mode fried rice from this site. Nice change from the weekly dinner rotation!
08/23/2005
We tried making egg rolls for the first time using this recipe and they were very simple and easy to brand! Just like you'd go in a restaurant! We changed the ingredients a little (reduced the amount of onion and added carrot slices to the cabbage). A must effort!
01/18/2014
Admittedly yummy. I used a small strip sirlion steak I had left, sliced it very thinly and and then once again. I used packaged cole slaw, every bit suggested. Bought wrappers which were huge, deep fried them in a deep fry pan, 4 inches or then. The beef was pre-cooked but not the cole slaw - I think that is fundamental. I used white wine instead of sherry. This is going in my recipe box!!! And will be shared and used once more. Thanks to HERCATE.
02/19/2014
I take made this recipe many many times. I have made this recipe as written, baked and I've likewise made just the filling with basis turkey serve over rice. I've never been disappointed. Om Nom Nom
07/15/2009
This is an easy, elementary, delicious recipe. I omitted the ginger(didn't have whatever) and cut down the cabbage to 2/3 of a small head and added i/2 loving cup of shredded carrots. I had a picayune of the filling leftover and then I used it in some fried rice. I will definitely make this once more.
11/12/2015
I have made this recipe a number of times now. I absolutely love it!! it makes enough for united states of america to make some and freeze some for subsequently (it is only me and my married man). I never have ginger or sherry on hand, then I accept ever omitted it and I dearest it anyway!
02/14/2016
This recipe was a,nifty base. I did brand a few omissions (sherry, saccharide). I used ground turkey instead of beef, added 1tsp. of sesame oil, shredded carrots and cabbage (coleslaw mix), and 1/two teaspoon of ground ginger.
11/27/2006
I accept mde these twice now and they have turned out great each time. I added edible bean sprouts this concluding time and it made so much, I was able to freeze some for next time. Quick and like shooting fish in a barrel. Make sure y'all let the mixture cool completely before you roll and fry. A Keeper!!
11/03/2008
great recipe, just didn't put sherry but nosotros love them.
10/11/2016
I've made this recipe several times. The only alter I made is I apply bag of pre-chopped slaw cabbage. Likewise, instead of frying, I sprayed both sides of the rolls with cooking spray and broil for twenty-25 minutes turning over once. I usually make a double batch (most 40) and freeze what we don't eat immediately. Doesn't matter they are all gone in about a week!
08/23/2015
I similar the sherry improver, but used Jimmy Dean pork sausage (the one in the curl), added FRESH sprouts found in produce area, and water chestnuts. I also baked them for 25 minutes, 350 degree oven. Yummy! Used San J Thai Peanut sauce on the side for dipping, really tasty!!
Source: https://www.allrecipes.com/recipe/18252/beef-egg-rolls/
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