Beef Egg Rolls
Crispy fried morsels stuffed with ground beef, cabbage, 
   and delicious seasonings. A personal creation of mine, 
   that goes well with any Chinese dish. The sherry makes it 
   better. Prep Time: approx. 25 Minutes. Cook Time: approx. 20 
   Minutes. Ready in: approx. 45 Minutes. Makes 16 rolls (16 
   servings). 
   Printed from Allrecipes, Submitted by Trisha Caudill 
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1 pound lean ground beef
1 onion, thinly sliced
1/2 teaspoon dried minced garlic
2 tablespoons soy sauce
1/2 teaspoon salt
1/2 teaspoon ground black pepper
2 tablespoons sherry
1 teaspoon ground ginger
1 medium head cabbage, finely shredded
1/4 cup water
1 tablespoon vegetable oil
1 teaspoon white sugar
2 tablespoons soy sauce
2 tablespoons sherry
1/2 teaspoon salt
1/2 teaspoon ground black pepper
2 quarts vegetable oil for deep frying
egg roll wrappers
 

Directions
1 In a large skillet over medium-high heat, brown beef, 
   then mix in onion, garlic, 2 tablespoons soy sauce, 1/2 
   teaspoon salt, 1/2 teaspoon pepper, 2 tablespoons sherry, and 
   ginger. Continue to saute just until onions are tender. 
   Transfer mixture to a bowl and set aside.
2 In the same skillet, saute cabbage with water, 1 
   tablespoon oil, sugar, and remaining soy sauce, sherry, salt, and 
   pepper. Continue to saute until cabbage is crisp-tender, about 
   5 minutes. Return meat mixture to pan and stir together 
   with cabbage over low heat until heated through. Remove 
   from heat.
3 Pour oil into a deep pan and heat to 350 degrees F (175 
   degrees C). Fill each egg roll wrapper with approximately 1/4 
   cup of filling and roll up according to package 
   directions. Fry in preheated oil until golden brown. Drain on 
   paper towels and serve hot.