Egg Roll

Egg Roll

Egg Roll

Ingredients

• 1 lb sirloin steak, finely diced
• 2 tablespoons oil, divided
• 2 cups cabbage, shredded
• 1 carrot, shredded
• 1 bunch green onions, chopped
• 1 1/2 teaspoons powdered ginger
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 teaspoon garlic powder
• 1 tablespoon oyster sauce
• 1 package of egg roll wrappers
• Oil for frying

Method

1. Heat 1 tablespoon of oil in skillet on medium-high, saute steak till well browned.  Remove from pan. Add remaining oil and saute cabbage, carrot, and green onion.  Add seasoning and oyster sauce and combine well.  Add to meat mixture and let cool.
2. Working with one egg roll wrapper at a time place your wraps on a clean surface so that the points are up and down and left and right (should appear as a diamond, not a square).  Place 2 tablespoons of the filling onto the rolls.  Take the bottom point of your wrap and fold it over top of the filling. Fold the sides in towards the middle and roll the filling towards the top point of the wrapper.  To prevent the egg roll from unwrapping in the deep fryer you need to seal the seams, this also prevents oil from filling the inside of the egg roll.  Place some water in a small dish or bowl.  Dip your finger into the water and use this as glue to seal the top point of your wrap and any openings where you feel the wrap needs to be glued together.
3. Heat oil for frying in a large pot om high heat.  Fry egg rolls 3 to 4 minutes or until golden brown.  Serve with chili sauce of soy sauce and enjoy.