Easy Beef and Carrot Egg Roll Recipe

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Looking for a go-to egg roll recipe? This Easy Egg Roll Recipe is simple and will rival the egg rolls from your local take out restaurant.

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Serve these easy egg rolls with some Easy Lo Mein and Sweet and Sour Chicken or Beef and Broccoli for a fun dinner!

I don't know why, but egg rolls used to be super intimidating to me. Maybe it was the frying, maybe it was the rolling… but they were one of those things that I never really thought I'd make at home.

Until I tried them.

And realized just how easy they are.

(And after you get the hang of it, try some other versions, like these Cheeseburger Eggrolls or Avocado Egg Rolls!)

Let's break it down:

Ingredients You'll Need

You can definitely get creative here, but I like to keep it super simple. You only need a few ingredients for this egg roll recipe.

• ground pork – you could use ground beef or ground chicken, but I like pork the best
• ground ginger – you probably already have this in your spice cabinet
• garlic powder – same as above
• vegetable oil – you'll need a quart for frying the egg rolls
• flour – the only reason you need this is to make a paste to seal the egg rolls shut
• coleslaw mix – this mix, that can easily be found at your grocery store, just saves on time and prep. If you want, you can use shredded cabbage and carrots.
• egg roll wrappers – almost any major grocery store will carry these, but sometimes they can be hard to find. I can usually find them in the produce section, near the refrigerated salad dressings. Occasionally I'll find them in the deli section.

How to Make Egg Rolls

1. Start by cooking the pork in a skillet. As the pork is cooking, sprinkle in the ginger and the garlic powder.
2. In a large, high sided heavy pot or skillet, heat the oil.
3. Combine the cooked pork with the coleslaw mix in a bowl.
4. To make the egg rolls, combine the flour with some water. Lay one of the egg roll wrappers down, with a corner pointed toward you. Place some of the pork mixture in the center of the wrapper, and fold that corner that was pointed at you onto the filling. Fold the left and right corners into the center, then roll, keeping the filling in the center. Brush some of the flour and water "paste" on the last corner to seal the egg roll. Continue with the rest of the wrappers and filling. See below for a picture tutorial.
5. Once the oil is hot, fry the egg rolls, turning them occasionally, until they are golden brown. Since the filling is already cooked, you only have to worry about crisping up the outside wrapper.
6. Remove the egg rolls from the oil with a slotted spoon to a paper towel lined plate. Serve with your choice of dipping sauce. We really love this homemade Sweet and Sour Sauce!

How to Roll Egg Rolls

This is actually pretty easy, but can get a bit confusing without seeing it done.

1. Lay your wrapper down on your work surface, with a point of the egg roll wrapper pointing to you.
2. Place about 1/4 to 1/3 cup of the filling mixture down the center of the wrapper, leaving some space on the edges. You don't want to add too much, because then the roll will be too full to wrap tightly. And if it's not wrapped tightly, then it can come undone while frying easier.
3. Take the point that is pointing down to you and fold it up over the filling.
4. Take the sides and fold them in. They won't fold to the middle, but will fold over enough to cover all of the filling on the sides. (I recommend keeping your hands on the wrapper the whole time, until it is completely rolled, to keep everything in tight.
5. Take your flour/water mixture, and wet your finger with it. You can use a pastry brush, if desired, but I think my finger is easiest. Brush the water along the edge of the remaining pointed side of the wrapper. This will act as glue.
6. Tightly wrap that corner around the roll, creating your egg roll. Make sure there are no holes for the filling to escape. Now they are ready to be fried!

More Asian Recipes you can Make At Home

Pressure Cooker Cashew Chicken
General Tso's Chicken
Orange Chicken
Daddy Wu's Chinese Chicken
Asian Chicken Lettuce Wraps
Kung Pao Chicken Recipe

Tools Used to Make this Egg Roll Recipe

Most people don't have a deep fryer, but I like to use a Dutch oven for frying. It's deep enough, and is great at keeping the heat fairly consistent.

Description

Looking for a go-to egg roll recipe? This Easy Egg Roll Recipe is simple and will rival the egg rolls from your local take out restaurant.

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Scale

Ingredients

• 1 lb ground pork
• 1 teaspoon ground ginger
• 1 teaspoon garlic powder
• 1 quart vegetable oil, for frying
• 1 tablespoon all-purpose flour
• 1 tablespoon water
• 3 cups coleslaw mix
• 12 egg roll wrappers

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Instructions

1. In a medium skillet over medium heat, cook the pork, breaking it up as it cooks. When it is halfway cooked, sprinkle the ground ginger and garlic powder over the pork and stir to coat the meat evenly. Continue to cook until the pork is no longer pink. Set aside.
2. In another large heavy pot, heat oil to 375ºF or medium high heat. While the oil is heating, combine the flour and water in a bowl until they form a paste. In a separate bowl, combine the coleslaw mix and reserved pork mixture. Mix it all together.
3. Lay out one egg roll skin with a corner pointed toward you. Place about 1/4 to 1/3 cup of the pork mixture on the egg roll paper and fold the corner up over the mixture. Fold left and right corners toward the center and continue to roll. Brush a bit of the flour paste on the final corner to help seal the egg roll.
4. Place the egg rolls into the heated oil and fry, turning occasionally, until golden brown. Remove from the oil and drain on paper towels or a rack.

Recipe Notes:

adapted from allrecipes.com

Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should only be used as a general guideline.

The nutritional value for the frying oil is based on a retention of 10% after cooking. Cooking time and temperature can cause this number to change.

Nutrition

• Serving Size: 1 egg roll
• Calories: 271
• Sugar: 3 g
• Sodium: 427 mg
• Fat: 18 g
• Saturated Fat: 4 g
• Unsaturated Fat: 7 g
• Trans Fat: 0 g
• Carbohydrates: 18 g
• Fiber: 1 g
• Protein: 9 g
• Cholesterol: 33 mg

Keywords: egg roll recipe

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