My {Eggroll} Fix

Proceed with caution.
These eggrolls have potential
to be addicting.

Sweet and Spicy Eggrolls
Serves 4

You Need:
1 package egg roll wrappers
2 cups bok choy, shredded
1 cup bean sprouts, chopped
2/3 lb lean ground beef
1/2 carrots, shredded
1/4 cup green onions, chopped
1 tb ginger
1 tbspn low sodium soy sauce
1 tbspn Szechuan sauce
1 tbspn sesame oil
Canola oil (for frying)

This recipe is a fun one, and it is perfect for a party snack or family dinner!

Brown the ground beef over medium heat in a skillet.

Combine the vegetables in the skillet and let simmer. Once the ingredients are well mixed, add the soy sauce, Szechuan sauce and sesame oil.

Take the eggroll wrappers out of the package and get three plates to hold the wrappers, add the filling and place the finished eggrolls.

Add about a forkful of the mixture onto a single wrapper. It helps to have a cup of water next to the plate to wet the edges of the eggroll wrapper. This seals the corners so your eggroll doesn't unravel while it's cooking.

Form the eggroll just like you are wrapping a present. Fold the top of the wrapper over the mixture and press into the middle of the eggroll. Fold the outer corners into the middle of the eggroll. Then roll toward you and wet the remaining edge so it sticks to the eggroll and seals all the corners together.

Pour enough canola oil into fresh skillet to coat the bottom. Once it is bubbling, add the eggrolls and cook for ten minutes.

Allow them to cook on each side until golden brown. 

Take the eggrolls out and let them cool on a baking sheet and paper towel to absorb the grease. These eggrolls are packed with a dynamic flavor from the sauces! But they are a bit spicy so use less of the Szechuan if you want more of a mild spice.

Enjoy! It's quite a challenge not to eat the entire plate.