Vegetables and Beef- Mini Egg Rolls

Vegetables and Beef- Mini Egg Rolls
  • 6 servings
  • 0:15 Preparation
  • 0:18 Cooking
  • 0:33 Total Time

Ingredients

Add all
  • 1 tsp.
    (15 mL)

    vegetable oil

  • 1

    small onion, chopped

  • 2 tsp.
    (10 mL)

    grated fresh ginger

  • 1 lb
    (450 g)

    lean ground beef

  • 1 cup
    (250 mL)

    bean sprouts

  • 1/2 cup
    (125 mL)

    chopped peanuts

  • 1/4 cup
    (60 mL)

    chopped fresh coriander

  • 1/2 cup
    (125 mL)

    grated carrot

  • 2 tsp.
    (10 mL)

    soya sauce

  • 1 tsp.
    (5 mL)

    sesame oil

  • To taste Salt and pepper

  • 1 lb
    (454 g)

    frozen egg roll wrappers (about 12), thawed

  • 1

    egg, beaten

  • Enough peanut oil

Preparation

In a skillet, heat oil and cook onion and ginger 2 min. Add meat and cook thoroughly, about 5 min.

Stir in next 5 ingredients. Season.

In the centre of each wrapper, put 2 Tbsp. (30 mL) meat mixture. Fold edges over and brush with beaten egg.

In a skillet, deep fry egg rolls in peanut oil for 4 min. or until golden brown.

Drain before serving.

Source: Metro

Wine and meal pairing

Fruity and light

Fruity and light
These light wines are characterised by their simple fruity aromas, the sensation of freshness they leave, and their unassuming structure. They must be consumed young.
Product categories: red wine, rosé wine.

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© Société des alcools du Québec, 2007