Ramdan Beef And Egg Rolls 

Crispy fried morsels stuffed with ground beef, cabbage, and delicious seasonings. A personal creation of mine, that goes well with any Chinese dish. The sherry makes it better."

n a large skillet over medium-high heat, brown beef, then mix in onion, garlic, 2 tablespoons soy sauce, 1/2 teaspoon salt, 1/2 teaspoon pepper, 2 tablespoons sherry, and ginger. Continue to saute just until onions are tender. Transfer mixture to a bowl and set aside. In the same skillet, saute cabbage with water, 1 tablespoon oil, sugar, and remaining soy sauce, sherry, salt, and pepper. Continue to saute until cabbage is crisp-tender, about 5 minutes. Return meat mixture to pan and stir together with cabbage over low heat until heated through. Remove from heat. Pour oil into a deep pan and heat to 350 degrees F (175 degrees C). Fill each egg roll wrapper with approximately 1/4 cup of filling and roll up according to package directions. Fry in preheated oil until golden brown. Drain on paper towels and serve hot.

Ingredients

Original recipe makes 16 rolls

Change Servings

• 1 pound lean ground beef
• 1 onion, thinly sliced
• 1/2 teaspoon dried minced garlic
• 2 tablespoons soy sauce
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 2 tablespoons sherry
• 1 teaspoon ground ginger
• 1 large head cabbage, finely shredded

• 1/4 cup water
• 1 tablespoon vegetable oil
• 1 teaspoon white sugar
• 2 tablespoons soy sauce
• 2 tablespoons sherry
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 2 quarts vegetable oil for deep frying
• 1 (16 ounce) package egg roll wrappers