Easy Egg Roll dinner

Easy Egg Roll dinner

Community Classics .
Edited on Jul 09, 2009

These are egg rolls with various vegetables, rice and beef. I started making them in 1975 to get my children to eat vegetables.


1 head of cabbage (shreaded)
5 medium carrots (shreaded)
2 broccoli stalks ( use the crowns of the stalk)
2 pounds ground beef cooked and drained off fat.
2 bags of boil in bags rice
Seasonings to your taste:
We like garlic powder, black pepper, seasoning salt and onion powder. You can use others as you like. 2 packages eggroll wrappers


Put boil in bag rice on to cook.
Cook ground beef and drain off fat ( can substitute other meats if you prefer)
While meat is cooking shread all the vegetables and mix together in on large pan or bowl.
Once the meat is done and drained add the vegetables and stir fry with the meat for just a few minutes. Get your wrappers and a cup of water ready. Put a spoon of your meat and vegetable mixture into an eggroll wrapper and roll over once, put your fingers into the cup of water and then run your wet finger around the three remaining sides to help seal it. Fold each side of eggroll and roll over. Put each eggroll into an oblong pan until you are ready to deep fry them. (Can be done ahead of time and put into freezer until ready to use.) Heat your oil and fry several eggrolls at a time, drain on a paer towel. Serve hot with rice in center and vegetable and meat mixture around the rice and the egg rolls on the side. I have used many variations with this recepie and the kids liked all of them, they are now giving it to their kids and their grandkids.

Not a NESTLÉ®-tested recipe.

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