Homemade Veal Egg Rolls are filled with a ground veal and cabbage mixture. They are fried up until they are all nice and crispy and served with your favorite dipping sauce.

Recipe Developed by: Shelby Ruttan

https://www.grumpyshoneybunch.com/2018/10/homemade-veal-egg-rolls.html

sponsored by New York Beef Council

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Instructions:

To prepare veal filling:

1.) In a large skillet, melt butter and sesame oil together.

2.) Add ground veal and stir.

3.) Add minced garlic and ginger. Stir and cook until veal is no longer pink.

4.) Add shredded cabbages and carrots.

5.) Cook and stir 3-4 minutes.

6.) Remove veal mixture from heat.

 

To make egg rolls:

1.) Lie eggroll wrapper out on flat surface.

2.) With wet fingertips, trace along the outside edge of egg roll wrapper to dampen.

3.) Add 2 tablespoons veal mixture in corner of egg roll wrapper closest to you.

4.) Fold over corner of egg roll wrapper closest to you and being to roll, making sure it is a tight roll.

5.) After one roll, fold over corners on each side of egg roll to seal ends.

6.) Complete rolling wrapper and dampen edges with water to seal if needed.

 

Cooking egg rolls:

1.) Heat oil in skillet until about 375 degrees. You will want the oil to be at least 2 inches high.

2.) Place egg rolls in hot oil and cook until browned and crispy. Turn over and cook on 2nd side.

3.) Remove from hot oil and drain on paper towels.

 

Alternate Cooking Method:

1.) Preheat oven to 425 degrees.

2.) Spray egg rolls with cooking spray or lightly brush with olive oil.

3.) Bake for 20 minutes until browned and crispy.

 

NOTES

Nutrition information calculated using MyFitnessPal is provided as a courtesy but will vary depending on the specific brands of ingredients you use. Please consult with your doctor regarding specific health needs.

4.00 avg. rating (81% score) - 2 votes

Nutrition information per serving: 184 calories; 13 g protein; 18 g carbohydrate; 6 g fat; 2 g saturated fat; 258 mg sodium; 46 mg cholesterol; 18 g fiber; 1 g sugar

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