Sloppy Joe Egg Rolls (Print Version)
# Ingredients:
→ Cooking Oil
01 -
3 qt (2.8 L) vegetable oil, plus 1 tablespoon
→ Main Filling
02 -
1 lb (455 g) lean ground beef
03 -
1 white onion, diced
04 -
1 green bell pepper, seeded and diced
05 -
4 cloves garlic, chopped
→ Seasonings
06 -
2 teaspoons salt, divided
07 -
2 teaspoons black pepper, divided
08 -
1 teaspoon dried oregano
09 -
1 tablespoon brown sugar
10 -
2 tablespoons Worcestershire sauce
→ Sauce
11 -
½ cup (120 g) ketchup
12 -
2 cups (520 g) tomato sauce
→ Assembly
13 -
20 egg roll wrappers
14 -
1 egg, beaten (for sealing)
→ Serving
15 -
1 cup (260 g) cheese dip
# Instructions:
01 -
Heat 3 quarts (2.8 L) of vegetable oil in a large pot until it reaches 350°F (180°C). Set a wire rack over a baking sheet for draining.
02 -
Heat the remaining tablespoon of vegetable oil in a large cast-iron skillet over high heat. Add ground beef, 1 teaspoon of salt, and 1 teaspoon of pepper. Cook for 10 minutes until well browned. Remove beef from pan, leaving drippings behind, and set aside.
03 -
In the same pan with beef drippings, cook diced onion for 5 minutes until softened. Push onions to one side, add green pepper to the other side, and cook for another 5 minutes until peppers are softened.
04 -
Return the ground beef to the pan. Add the remaining salt and pepper, oregano, brown sugar, chopped garlic, Worcestershire sauce, and ketchup. Stir to combine thoroughly. Pour in tomato sauce and mix well to create the sloppy joe filling.
05 -
Lay an egg roll wrapper on a clean surface. Brush a ½ inch (1 cm) border all around with beaten egg. Place two tablespoons of sloppy joe filling in the center. Fold one corner over the filling, then fold in the sides. Continue rolling to seal the egg roll completely. Repeat with remaining wrappers and filling.
06 -
Fry assembled egg rolls in batches of 2 for about 2 minutes per side, until evenly golden brown. Place fried egg rolls on the prepared wire rack to drain excess oil and cool for 10 minutes.
07 -
Serve warm with cheese dip on the side.
# Notes:
01 -
For best results, don't overfill the egg rolls or they may burst during frying.
02 -
Keep oil at a consistent temperature between batches for even cooking.
03 -
The filling can be made a day ahead and refrigerated for quicker assembly.