Recipe Introduction:
These crispy beef and cheese-filled egg rolls are a true family favorite, loved for their savory filling and golden, crunchy exterior. Inspired by my grandmother’s holiday party tradition, they bring back fond memories of sneaking extra servings and enjoying them with family. Now you can recreate this guilty pleasure in your own kitchen for a delightful snack or appetizer!
Ingredients:
For the Filling:
1 lb ground beef
1 small onion (finely chopped)
2 cloves garlic (minced)
1 cup shredded mozzarella cheese
1 tablespoon soy sauce
1 teaspoon Worcestershire sauce
1 teaspoon ground black pepper
Salt to taste
1 tablespoon olive oil (for cooking)
For the Egg Rolls:
12 egg roll wrappers
1 egg (beaten, for sealing)
Vegetable oil (for frying)
Optional Dipping Sauce:
Ranch dressing or your favorite dipping sauce
Instructions:
Prepare the Filling:
Heat the olive oil in a skillet over medium heat. Add the chopped onion and minced garlic, cooking for about 2 minutes until softened and fragrant.
Add the ground beef to the skillet, breaking it up with a spoon as it cooks. Cook until browned and fully cooked through, about 5-7 minutes.
Stir in the soy sauce, Worcestershire sauce, black pepper, and salt. Cook for another 1-2 minutes, then remove from heat.
Allow the beef mixture to cool slightly before adding the shredded mozzarella cheese. Mix until the cheese is melted and well combined into the beef.
Assemble the Egg Rolls:
Lay one egg roll wrapper on a flat surface, with one corner facing you (diamond shape).
Place a generous spoonful of the beef and cheese mixture in the center of the wrapper.
Brush the edges of the wrapper with the beaten egg to help seal it.
Fold the bottom corner over the filling, then fold in the sides and roll tightly, sealing the top corner.
Fry the Egg Rolls:
Heat vegetable oil in a deep frying pan or wok over medium-high heat. The oil should be hot enough to sizzle when you drop in a small piece of wrapper (around 350°F/175°C).
Fry the egg rolls in batches, making sure not to overcrowd the pan. Cook for 3-4 minutes on each side, or until they are golden brown and crispy.
Remove the egg rolls from the oil and place them on a paper towel-lined plate to drain any excess oil.
Serve:
Serve the hot and crispy egg rolls with your favorite dipping sauce, such as ranch dressing or sweet and sour sauce.
Enjoy these as a snack, appetizer, or a party favorite—just like grandma used to make!
These beef and cheese egg rolls are the perfect balance of savory, cheesy goodness in every bite. Once you taste them, you’ll understand why they became a family tradition!