2 lbs. ground beef
2 (16oz) bags coleslaw mix
1/3 cup Worcestershire sauce
2 eggs, beaten
1 onion, diced
8 oz. white button mushrooms, diced
1/2 cup bean sprouts (optional)
Juice of 1 lemon
Garlic salt, to taste
Salt & Pepper, to taste
2 packages of egg roll wrappers
Canola oil for frying
Sweet & Sour sauce, yellow mustard and soy sauce for dipping
In a medium skillet, brown the ground beef until cooked through. Drain on paper towels and set to the side.
In a large bowl, mix together the coleslaw mix, Worcestershire sauce, beaten eggs, onion, mushrooms, bean sprouts, garlic salt, lemon juice, salt and pepper. Mix together very well (Clean hands are great tools for mixing the filling and makes the job easier…Don’t be afraid to get your hands a little dirty!).
Cover the bowl with plastic wrap and place the mixture in the refrigerator for about 1 hour. This will allow the flavors to come together.
1. Place filling diagonally on wrap.
2. Fold bottom corner over filling; roll snugly half-way to cover filling.
3. Fold in both sides snugly against filling; moisten edges of last flap.4. Roll wrap up and seal top corner; lay flap-side down until ready to cook.
Add oil to a large dutch oven or saucepan, until it comes approximately 2 inches up the side of the pan. Heat oil to 350 degrees F. Carefully place egg rolls flap-side down into the hot oil, a few at a time. Don’t crowd the pan. Turn the egg rolls occasionally, until golden brown, about 2-3 minutes per side.
Remove egg rolls from the oil and prop up vertically on paper towels (I do this by placing a baking sheet covered with paper towels on the counter. Then, I prop a 2nd baking sheet behind the first, so that the egg rolls have something to lean against). This method will allow the excess oil to drain from the egg rolls. Rolling the egg rolls snugly and sealing them tightly will help keep the excess oil to a minimum.
Serve immediately, alongside Sweet & Sour sauce, soy sauce, and yellow mustard.