Heat 2 T. oil in large skillet over medium-high. Add carrots, garlic, and onion. Cook 4 minutes or until softened. Stir in ground beef and brown with vegetables. Drain fat. Remove from heat. Stir in bean sprouts, ginger, and 1 T. soy sauce.
Fill large pot with oil 3 inches deep and heat to 350 degrees. Lay 6 of the egg roll wrappers on a flat surface. Place 2 T. of filling near one corner of each wrapper. Fold the corner over the filling to the center of the wrapper. Fold the sides toward the center, moisten the top corner of the wrapper with water and roll the filled section toward the moistened corner; press to seal.
Fry first batch of egg rolls, turning, until golden, 3 minutes. Transfer to paper towels to drain. Fry next 2 batches of 6 rolls as above.
Serving
Suggestions
Serve with soy sauce for dipping.
Originally Submitted
1/8/2010
0 Out of 5 from
0 reviews
You can add this Egg Rolls - Ground Beef recipe to your own private DesktopCookbook.
