How to Make Beef Eggrolls

BEEF EGGROLL RECIPE
1 egg (separated the white, keep the York)
2 package spring roll wraps from any Asian market
1 40oz. bottle of pure canola oil.
Filling Ingredients
1 ½ lbs. lean ground beef
2 red potatoes shredded or diced into small pieces
3 cups cabbage chopped up
3 carrots shredded or diced
1 cup of celery diced into small pieces
1 bundle of vermicelli thin noodle (soak in warm water until soft, drained, cut into 1 inch)
1 small Vidalia onion diced.
1 teaspoon (Knorr brand) chicken bouillon powder
¼ teaspoon black pepper
Step 1: Combine all ingredients in a large bowl and mixed well together.
Step 2: Separated all the wrapper and stack them on top of each other.
Step 3: Rolling the egg roll. Use a large spoon place the filling on one corner of the wrapper, fold the corner up over the filling, then fold both sides in nice and straight. Roll the egg roll almost to the end, then use one finger to put a dab of egg yolk at the end of the wrapper to seal the egg roll. (This recipe makes approx. 35 eggrolls)
Step 4: Pour the oil in a non-stick frying pot. Pre-heat at medium-high heat for about 4 minutes. Carefully, placed the egg rolls into the hot oil. Deep fry for 8-12 minutes or until golden brown. Remove the egg rolls from the oil and place them on paper towel. Let it cool down and enjoy!!

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