Crispy Golden Brown Rolls (Print Version)

Golden brown egg rolls filled with seasoned beef, cheddar, and fresh veggies for a bold, crispy bite.

# Ingredients You'll Need:

→ Filling

01 - 1 pound ground beef
02 - 1 cup shredded sharp cheddar cheese
03 - ½ cup chopped green onions
04 - ½ cup shredded carrots
05 - 1 tablespoon Cajun seasoning
06 - 1 teaspoon garlic powder

→ Wrappers and Frying

07 - 10 to 12 egg roll wrappers
08 - Vegetable oil for frying, neutral flavor with high smoke point

# Step-by-Step Instructions:

01 - Heat a skillet over medium heat and cook ground beef until fully browned and no pink remains. Drain excess grease thoroughly.
02 - Add Cajun seasoning and garlic powder to the browned beef, stirring to coat evenly. Set aside to cool slightly.
03 - In a large mixing bowl, combine the seasoned beef with shredded cheddar, chopped green onions, and shredded carrots. Mix until combined.
04 - Place an egg roll wrapper on a clean surface in a diamond orientation with a corner facing you.
05 - Spoon 2 to 3 tablespoons of the filling near the center, slightly closer to the bottom corner for easier folding.
06 - Fold the bottom corner over the filling, then fold in both side corners tightly. Roll up toward the top corner to form a tight cylinder.
07 - Seal the top corner with a dab of water to secure the roll and prevent opening during frying.
08 - Pour vegetable oil into a deep skillet to a depth of approximately 2 inches and heat to 350°F (175°C), monitoring with a thermometer.
09 - Carefully place egg rolls into hot oil in small batches. Fry for 3 to 4 minutes, turning occasionally until golden brown and crisp.
10 - Remove egg rolls with a slotted spoon and drain on paper towels. Serve immediately with preferred dipping sauces.

# Extra Tips & Details:

01 - Avoid overfilling wrappers to prevent splitting during frying. Allow filling to cool slightly before wrapping to maintain crispy texture.
02 - Egg rolls can be assembled ahead and frozen uncooked for up to 3 months; fry directly from frozen.
03 - Use a thermometer to maintain oil temperature at 350°F for optimal crispiness and minimal oil absorption.

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