Ingredients

• 1 pound ground beef
• 1 teaspoon ground ginger, or more to taste
• 1 teaspoon garlic powder, or more to taste
• 2 cups shredded cabbage
• 2 ounces shredded carrots
• 2 tablespoons all-purpose flour
• 2 tablespoons water
• 1 quart peanut oil for frying, or as needed
• 8 (7 inch square) egg roll wrappers
• 2 tablespoons sesame seeds (Optional)

How To Make Best Egg Rolls

Season beef with ginger and garlic powder in a large bowl; mix until thoroughly combined.

Place beef in a medium skillet over medium heat. Cook and stir until beef is browned and crumbly, 5 to 7 minutes.

Combine cooked beef, cabbage, and carrots in a large bowl; mix until egg roll filling is well combined.

Mix four and water together in a small bowl until a paste forms.

Heat oil in a large skillet to about 375 degrees F (190 degrees C) or medium high heat.

While oil is heating, prepare egg rolls: Lay one egg roll wrapper on a work surface with one corner pointed toward you like a diamond. Place about 1/4 to 1/3 cup of the filling in the center of the wrapper. Fold the bottom corner up and over the filling. Fold the left and right corners in toward the center. Push the egg roll away from you and roll toward the top corner. Brush a bit of the flour paste over the inside of that corner to help seal the egg roll.

Fry egg rolls in the hot oil, turning occasionally, until golden brown and crispy, 5 to 8 minutes. Remove from oil and drain on paper towels or rack.

Place egg rolls on a serving plate and sprinkle sesame seeds over top.

Here’s how to make the Best Egg Rolls:

1. In a large skillet, cook the ground beef over medium heat until it’s no longer pink. Drain any excess fat from the skillet.
2. Add ground ginger and garlic powder to the skillet, adjusting the amounts to taste.
3. Stir in the shredded cabbage and shredded carrots. Cook the mixture until the vegetables are tender, usually for about 5-7 minutes.
4. In a small bowl, mix together the all-purpose flour and water to create a paste. This will be used to seal the egg roll wrappers.
5. Lay out one egg roll wrapper at a time on a clean surface. Place a spoonful of the beef and vegetable mixture onto the center of the wrapper.
6. Fold the bottom corner of the wrapper over the filling, then fold in the sides, and roll tightly. Use the flour-water paste to seal the edge of the wrapper.
7. In a large pot or deep fryer, heat the peanut oil to 375°F (190°C).
8. Carefully place the egg rolls into the hot oil, a few at a time, and fry until they are golden brown and crispy, usually for about 2-3 minutes per side.
9. Once fried, remove the egg rolls from the oil and let them drain on paper towels.
10. Optional: Sprinkle sesame seeds over the egg rolls for added flavor and texture.
11. Serve the egg rolls hot with your favorite dipping sauce.

Enjoy your delicious homemade egg rolls!