For a vegetarian option, substitute the ground beef with lentils or a plant-based ground meat alternative. Add shredded carrots, bean sprouts, or water chestnuts to the filling for extra texture and flavor. Prepare the filling ahead of time and store it in the refrigerator for up to 24 hours. This will allow the flavors to meld together. Be sure to seal the egg rolls tightly to prevent the filling from leaking out during frying. Adjust cooking time depending on the size of the egg rolls.
Hearty Egg Rolls
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PREP TIME30 mins
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COOK TIME45 mins
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TOTAL TIME1 hrs 15 mins
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SERVING8 People
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VIEWS30
These savory egg rolls boast a hearty filling of seasoned ground beef, tender potatoes, and crisp cabbage, all enveloped in a delicate, crispy wrapper. A delightful family favorite, perfect for dipping in your favorite Asian-inspired sauces.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate44 g
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Cholesterol120 mg
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Fiber3 g
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Protein27 g
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Saturated Fat7 g
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Sodium372 mg
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Sugar1 g
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Fat26 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
15 mins
Place the cubed potatoes in a medium saucepan and cover with cold water. Bring to a boil over medium-high heat. Cook until the potatoes are tender when pierced with a fork, about 15 minutes. Drain well and set aside.
02
Step
5 mins
In a large skillet or saucepan, cook the ground beef over medium-high heat until evenly browned, breaking it up with a spoon. Drain off any excess grease.
03
Step
10 mins
Add the cooked potatoes, beaten eggs, and chopped cabbage to the skillet with the ground beef. Season generously with soy sauce, salt, and pepper. Cook and stir over medium heat until the eggs are cooked through and the cabbage is tender-crisp, about 8-10 minutes. Transfer the mixture to a bowl and let it cool slightly.
04
Step
5 mins
Heat the vegetable oil in a large, heavy-bottomed pot or deep fryer to 375 degrees F (190 degrees C). Use a thermometer to ensure the oil reaches the correct temperature.
05
Step
5 mins
Lay an egg roll wrapper on a clean, flat surface. Place approximately 2-3 tablespoons of the ground beef and potato mixture in the center of the wrapper. Fold the bottom corner of the wrapper over the filling, then fold in the sides. Roll tightly to seal, moistening the top corner with a little water to help it stick.
06
Step
6 mins
Carefully lower the egg rolls into the hot oil, a few at a time, being careful not to overcrowd the pot. Fry for 2-3 minutes per side, or until golden brown and crispy. Remove the egg rolls from the oil with a slotted spoon and place them on a plate lined with paper towels to drain excess oil.
07
StepServe hot with your favorite dipping sauces, such as sweet and sour sauce, soy sauce, or chili sauce.
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RECIPE REVIEWS
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Please Rate
Omari Harberjacobi
Jun 27, 2025I made these for a party, and they were gone in minutes! Everyone raved about them.
Rita Quitzon
Jun 8, 2025I used wonton wrappers instead of egg roll wrappers because that's what I had on hand, and they worked perfectly fine.
Rebeca Connelly
May 13, 2025The filling was delicious, but I found it easier to bake these in the oven instead of frying. They still came out crispy!
Sonny Crona
Apr 17, 2025These were a HUGE hit with my family! Even my picky eaters loved them.
Ernest Schamberger
Apr 9, 2025Make sure the oil is hot enough before frying, or the egg rolls will absorb too much oil.
Vance Crooks
Mar 27, 2025A little time consuming to make, but well worth the effort.
Lafayette Schiller
Mar 2, 2025The tip about adding garlic powder and onion powder was spot on! It added so much flavor.
Rebeca Krajcik
Mar 1, 2025I added some shredded carrots to the filling for extra veggies, and it worked great!
Enid Tromp
Feb 2, 2025These are so much better than store-bought egg rolls! I'll definitely be making these again.