Italian Beef Egg Rolls Recipe
Italian Beef Egg Rolls are a fun and delicious twist on the classic egg roll recipe. These flavorful rolls combine the best of Italian and Asian cuisines, resulting in a unique and satisfying dish that is sure to become a family favorite.
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Servings: 10
Calories: 366kcal
Equipment
- large pan
- pot
Ingredients
- 2 jars pepperoncini peppers sliced – Bringing a tangy and zesty kick to the dish.
- 32 egg roll wrappers – Providing a crispy and golden exterior.
- 4 lb ground beef – Ensuring a hearty and satisfying base.
- 4 tablespoons sherry – Infusing a depth of flavor and complexity.
- 1 cup mozzarella cheese – Creating a gooey and melty texture forming a rich and cheesy sauce.
- 2 beaten eggs – Adding a velvety and creamy binder to the filling.
- 2 teaspoons ground ginger – Bringing a warm and aromatic spice to the mix.
- Vegetable oil – For frying giving the rolls a deliciously crispy finish.
- 1/2 cup water – Assisting in sealing and binding the egg roll wrappers.
- 8 leaves spinach finely shredded – Introducing a fresh and vibrant element.
- 2 packages Seasoning Mix – Infusing a medley of herbs and spices for a well-balanced flavor.
- 2 teaspoons salt – Enhancing the overall taste profile with a savory touch.
Instructions
- Begin by heating a large skillet over medium heat, then add in 4 lb of ground beef. Cook until fully browned, and drain any excess fat. Next, introduce a splash of sherry to the beef, followed by 1 cup of mozzarella cheese, 2 beaten eggs, 2 teaspoons of ground ginger, and 2 packages of seasoning mix. Give everything a good stir until well combined and set aside.
- Assemble the egg rolls by laying an egg roll wrapper on a flat surface with one corner pointing towards you. Place 1 tablespoon of the beef filling in the center, and top it off with a few slices of tangy pepperoncini peppers and shredded spinach leaves for added color and nutrients.
- To wrap the egg rolls, fold the bottom corner up over the filling, then tuck in the sides. Brush a bit of water on the top corner and roll it tightly towards the top, sealing the egg roll.
- In a deep pot or wok, heat enough vegetable oil to reach about 2 inches deep over medium-high heat. Once heated to 375°F, add the egg rolls in batches and fry for approximately 2-3 minutes, until they are crispy and golden brown. Remove with a slotted spoon and let them drain on paper towels before serving hot.
Notes
- Make sure to drain any excess fat from the ground beef after cooking it.
- Use lean ground beef (85% lean or higher) for a healthier option.
- Don’t overfill the egg roll wrappers to avoid them bursting during frying.
- Seal the egg rolls tightly with beaten egg or water to prevent them from unraveling during frying.
- Fry the egg rolls in batches to ensure they cook evenly and remain crispy.