Monday, September 12, 2011

Egg Rolls

I learned how to make these from a friend's mom and they have been a favorite ever since. They are not Asian in any sense of the word other than the egg roll wrappers used. It's a completely Americanized dish and we love them. Hubby & the kids beg me to make them. To make them gluten free, use rice paper wrappers instead of egg roll wrappers. Rice paper wrappers/sheets can be bought at just about any Asian food store. They are shelf stable and need to be rehydrated to use them. I was thrilled when I found them and we all shouted for joy that we didn't have to give up our egg rolls. :)

1 lb. ground beef
3-4 potatoes, scrubbed & diced
1 medium onion, finely diced or put through a food processor
2 cans french cut green beans, drained
salt & pepper

Brown ground beef with onion & salt & pepper. When ground beef is cooked through, add the potatoes and cook until potatoes are tender. Add green beans and remove from heat. Let mixture cool enough to be able to handle it and so that the heat won't melt the egg roll wrappers. Put a small amount of filling in the center of a wrapper, roll and seal. Repeat until filling & wrappers are gone. Fry egg rolls until golden brown and drain on paper towels. These are delicious with sweet & sour or duck sauce. You can also experiment with the fillings.

We had these for dinner last night and we filled them with the above listed ingredients and a bag of tricolor coleslaw mix. I love coleslaw mix for stuff like this because it's already cut up. All I have to do it cook it. :)