If you're a fan of the menu at this American chain of restaurants which serves a variety of foods such as burgers, steaks, pasta, and seafood then you'll love this collection of copycat recipes.
Ground Meat Filling (Egg Rolls or Wontons)
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- #11115
serves/makes:
ready in:
under 30 minutes
under 30 minutes
1 review
ingredients
2 tablespoons water
1 tablespoon dry sherry
1 tablespoon soy sauce
1/2 teaspoon cornstarch
1/8 teaspoon ground red pepper
1/8 teaspoon black pepper
1 tablespoon cooking oil
2 cloves garlic, minced
2 teaspoons grated ginger root
2 cups finely chopped chinese cabbage or cabbage
4 green onions, thinly sliced
8 ounces lean ground beef or pork
1 can (4 oz. size) mushroom stems and pieces, drained and finely chopped
cooking oil or shortening for deep fat frying
12 egg roll wrappers
OR
72 wonton wrappers
sweet and sour dipping sauce, as accompaniment
chili dipping sauce, as accompaniment
Chinese mustard, as accompaniment
directions
For sauce, stir together the water, sherry, soy sauce, cornstarch, red pepper, and pepper. Set aside.
Pour the 1 tablespoon oil into a large skillet. (Add more oil as necessary during cooking.) Preheat over medium-high heat. Stir-fry garlic and ginger root in hot oil for 15 seconds.
Add regular cabbage (if using) and green onions. Stir fry for 1 1/2 to 2 1/2 minutes or until crisp-tender. Remove vegetables. Add the ground beef or pork; stir fry for 2-3 minutes or till no pink remains. Drain off fat.
Push meat to center of the skillet. Stir sauce. Add sauce to the center of the skillet. Cook and stir till thickened and bubbly. Add cooked vegetables, mushrooms, and if using, Chinese cabbage. Stir all ingredients together to coat with sauce. Cook and stir about 1 minute more or till heated through. Remove from skillet; cool.
In a wok or 3 quart saucepan heat 1 1/2 to 2 inches of cooking oil or shortening to 365 degrees F.
Meanwhile, fill wrappers. Fry egg rolls or wontons, a few at a time, in hot oil for 1 to 2 1/2 minutes or till golden brown, turning once. Remove from oil. Drain on a wok rack or on paper towels. Keep warm in 300 degrees F oven while frying remaining food.
Serve warm with sweet and sour dipping sauce, chili dipping sauce or Chinese mustard sauce.
added by
LRS979
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
July 28, 2013
I used ground pork, rehydrated dried chinese mushrooms, and baby bok choy instead of cabbage. You kinda want the sauce to cook down a little after you add it otherwise the filling will be runny so make sure it's thick before filling the wrappers. I served it with dumpling sauce and sweet and sour sauce. I also used egg roll wrappers not wontons as I didn't want to be filling wrappers for an hour.