Super Crunchy Egg Rolls
The best side dish you can have! These egg rolls have been a huge hit in my family for decades. They are so deliciously crunchy and wrapped with tons of flavor! You’ll love them, you’ll crave them, and you will always want to make them!
PREP: 30 M • COOK: 30 M • YIELDS: 40
INGREDIENTS
- 2 packs of egg roll wraps, I use the brand Nasoya
- 1.5 lb ground beef, 85% lean tastes best
- 2 green bell peppers, diced
- 3 small tomatoes, diced
- 1 yellow onion, diced
- 4 garlic cloves, minced
- 1 stalk green onion, chopped
- Salt
- Black pepper
- Garlic powder
- 7 spices
- Crushed red pepper
- Flour
- Cooking oil
- 2 tbsp olive oil
DIRECTIONS
1. Heat 2 tbsp olive oil on medium-high heat in a large and deep pan. Sauté chopped onions and garlic until fragrant and transparent. Add ground beef and cook until browned. Drain any excess fat.
2. Spice beef with a generous amount of salt, black pepper, 7 spices, garlic powder, and crushed red pepper to taste. Toss in green bell peppers, tomatoes, and green onions. Add a little bit more of every spice. Mix well and cook with vegetables another 5 minutes. Pour the meat mixture in a large strainer over a bowl to drain and cool for 20-30 minutes (mix it here and there to cool quicker).
2. Spice beef with a generous amount of salt, black pepper, 7 spices, garlic powder, and crushed red pepper to taste. Toss in green bell peppers, tomatoes, and green onions. Add a little bit more of every spice. Mix well and cook with vegetables another 5 minutes. Pour the meat mixture in a large strainer over a bowl to drain and cool for 20-30 minutes (mix it here and there to cool quicker).
3. When meat mixture is completely cooled, prepare a clean space such as a cutting board to begin rolling. Set a tiny bowl of lukewarm water on the side. Prepare a platter with flour scattered on it to set the egg rolls in after rolling. And finally, sprinkle some flour on the workspace to roll.
4. Lay out a wrap in a diamond shape. Place 2 tbsp of meat mixture in a horizontal line in the center of the wrap leaving about 1/2 inch from each left and right corner.
5. Fold the bottom corner over the meat, then the left corner, and lastly, the right corner. Tuck and fold gently while folding in corners as you go, if needed. Apply a little pressure while rolling, but not too much so you prevent the wrap from tearing. Before you finish rolling the egg roll, take a dab of the lukewarm water with your finger and swipe it across the top corner. Fold completely, then take another dab of water and seal the outside corner. Place each egg roll in the pan with flour and repeat until you finish!
6. In a large and deep pan, heat enough corn oil that will be about 2-3 inches deep. Before frying, roll the egg rolls around in the flour so that they are slightly coated. This will give them that extra crunch!
7. Gently place 5-7 egg rolls in the pan at a time. Fry on the one side for about 2 minutes, or until golden. Then, flip them on the opposite side and fry for another 1-2 minutes, or until the egg rolls are completely golden and no longer white.
8. When removing the egg rolls with tongs, be sure to allow the excess oil to drip off before placing on a separate platter that has a layer of paper towel on it. This will soak any excess oil on the egg rolls.
9. Lastly, allow to cool and enjoy with a side of sweet and sour sauce or some plain yogurt! You’ll thank me later. 😉