MAKES 24 Servings - PREP TIME 45 min - COOK TIME 30 min - TOTAL TIME 1 hr 15 min
Ingredients
2 lb (1 kg) Van Osch Farms Ground Beef
4 green onions, sliced
2 cloves garlic, minced
1 tbsp (15 mL) minced ginger root
2 carrots, grated
¾ cup (175 mL) chopped water chestnuts
⅓ cup (75 mL) hoisin sauce
¼ cup (50 mL) soy sauce
2 tbsp (30 mL) cornstarch
½ tsp (2 mL) pepper
24 egg roll wrappers
Directions:
Cook beef in non-stick skillet over medium-high heat, breaking up with wooden spoon, until no longer pink, about 5 minutes; drain. Add onions, garlic, ginger root, carrots and water chestnuts; cook over medium heat until onions are softened, about 3 minutes.
Whisk together hoisin sauce, soy sauce, 1/4 cup (50 mL) water, cornstarch and pepper in small bowl. Pour into pan and cook, stirring until combined and slightly thickened. Remove from heat.
Forming 1 roll at a time, place egg roll wrapper on work surface; brush edges with water. Spoon 1/4 cup (50 mL) cooked beef mixture on bottom third, leaving 1/2-inch (1 cm) borders around filling; roll in 2 ends slightly and roll up. Bake, refrigerate or freeze.
To bake (from fresh or frozen): Place rolls seam side down, on lightly oiled baking sheet; brush lightly with vegetable oil. Bake in 350°F (180°C) oven 20 minutes or until golden.
For the original recipe, click here.