Crispy Beef & Vegetable Rolls

  • Ingredients:

  • 3 tbsp soy sauce

  • 2 tbsp rice wine vinegar

  • 2 tsp sugar

  • 2 tsp sesame oil

  • 2 tbsp vegetable oil, plus extra for frying

  • 1 tbsp minced garlic

  • 1 tbsp minced ginger

  • ½ lb SAMPCO Extra Lean Shredded Beef

  • 1 tsp Chinese 5-spice powder

  • ½ cup carrot, julienned

  • ½ cup red bell pepper, julienned

  • ½ cup scallion, sliced thin

  • 3 cups Napa cabbage, shredded

  • 12-15 square wonton wrappers

  • 1 beaten egg

  
  • Preparation:

  • Combine soy sauce, rice wine vinegar, sugar and sesame oil in a small bowl; set aside.

  • Heat 1 tablespoon of vegetable oil in a wok or medium skillet over medium heat; stir-fry garlic & ginger until fragrant, about 30 seconds. 

  • Stir in shredded beef and Chinese 5-spice powder.  Heat, undisturbed for 2 minutes.  Add one-half of the soy sauce mixture; stir to incorporate and continue cooking for 2 additional minutes.  Transfer seasoned beef to a bowl.

  • Return wok or skillet to medium-high heat with remaining tablespoon of vegetable oil.

  •  Add carrot, red bell pepper, scallion and cabbage; stir-fry on high heat for 2 to 3 minutes. 

  • Reduce heat to medium; add remaining soy sauce mixture and stir-fry for an additional minute.  Fold stir-fried vegetables into seasoned beef until combined; allow to cool for 5 to 10 minutes.  Strain any excess liquid before assembling

  • To assemble: working with one wonton wrapper at a time & on a flat surface, position the wrapper as a diamond shape-- with one corner closest to you.  Place 3 to 4 tablespoons of the beef-vegetable mixture in the center of the wrapper; roll the bottom corner (closest to you) over the filling.  Brush the top corner with beaten egg; fold in the side corners and continue rolling until closed.  Repeat with remaining filling and wonton wrappers.  (While working, keep completed rolls and unused wrappers under a damp towel to prevent dry-out.)

  • Fry in vegetable oil (preheated to 375°F) for 2 to 4 minutes or until golden brown.  Transfer to a platter lined with paper towels to absorb excess oil.  Serve immediately with your choice of dipping sauce.

 Makes 12 rolls