Ingredients
- 1 lb. ground veal
- 1 tablespoon butter
- 1/2 teaspoon sesame oil
- 2 large garlic cloves, minced
- 1 teaspoon fresh ginger, grated
- 1 tablespoon coconut aminos
- 1 cup shredded red cabbage
- 1 small carrot, shredded
- 2 cups shredded Napa cabbage
- 12 egg roll wrappers
Instructions
To prepare veal filling:
- In a large skillet, melt butter and sesame oil together.
- Add ground veal and stir.
- Add minced garlic and ginger. Stir and cook until veal is no longer pink.
- Add shredded cabbages and carrots.
- Cook and stir 3-4 minutes.
- Remove veal mixture from heat.
To make egg rolls:
- Lie eggroll wrapper out on flat surface.
- With wet fingertips, trace along the outside edge of egg roll wrapper to dampen.
- Add 2 tablespoons veal mixture in corner of egg roll wrapper closest to you.
- Fold over corner of egg roll wrapper closest to you and being to roll, making sure it is a tight roll.
- After one roll, fold over corners on each side of egg roll to seal ends.
- Complete rolling wrapper and dampen edges with water to seal if needed.
Cooking egg rolls:
- Heat oil in skillet until about 375 °F. You will want the oil to be at least 2 inches high.
- Place egg rolls in hot oil and cook until browned and crispy. Turn over and cook on 2nd side.
- Remove from hot oil and drain on paper towels.
Alternate Cooking Method:
- Preheat oven to 425 °F.
- Spray egg rolls with cooking spray or lightly brush with olive oil.
- Bake for 20 minutes until browned and crispy.
