Homemade Veal Egg Rolls
In a large skillet, melt butter and sesame oil together. Add ground veal and stir.
Add minced garlic and ginger. Stir and cook until veal is no longer pink. Add shredded cabbages and carrots.
Cook and stir 3-4 minutes. Remove veal mixture from heat.
Lie eggroll wrapper out on flat surface. With wet fingertips, trace along the outside edge of egg roll wrapper to dampen.
Add 2 tablespoons veal mixture in corner of egg roll wrapper closest to you.
Fold over corner of egg roll wrapper closest to you and begin to roll, making sure it is a tight roll. After one roll, fold over corners on each side of egg roll to seal ends. Complete rolling wrapper and dampen edges with water to seal if needed.
Heat oil in skillet until about 375 °F. You will want the oil to be at least 2 inches high.
Place egg rolls in hot oil and cook until browned and crispy. Turn over and cook on 2nd side.
Remove from hot oil and drain on paper towels.
Preheat oven to 425 °F.
Spray egg rolls with cooking spray or lightly brush with olive oil.
Bake for 20 minutes until browned and crispy.
Ingredients
Directions
In a large skillet, melt butter and sesame oil together. Add ground veal and stir.
Add minced garlic and ginger. Stir and cook until veal is no longer pink. Add shredded cabbages and carrots.
Cook and stir 3-4 minutes. Remove veal mixture from heat.
Lie eggroll wrapper out on flat surface. With wet fingertips, trace along the outside edge of egg roll wrapper to dampen.
Add 2 tablespoons veal mixture in corner of egg roll wrapper closest to you.
Fold over corner of egg roll wrapper closest to you and begin to roll, making sure it is a tight roll. After one roll, fold over corners on each side of egg roll to seal ends. Complete rolling wrapper and dampen edges with water to seal if needed.
Heat oil in skillet until about 375 °F. You will want the oil to be at least 2 inches high.
Place egg rolls in hot oil and cook until browned and crispy. Turn over and cook on 2nd side.
Remove from hot oil and drain on paper towels.
Preheat oven to 425 °F.
Spray egg rolls with cooking spray or lightly brush with olive oil.
Bake for 20 minutes until browned and crispy.
Recipe and photography courtesy of Veal Discover Delicious and Grumpy’s Honeybunch.