Hearty Egg Rolls

Hearty Egg Rolls


"This recipe is my brother-in-law's creation. The kids love them! Beef and potatoes make for a hearty filling to these deep-fried family favorites. Dip them in your favorite Asian-style sauces!"

Ingredients 1 h 15 m {{adjustedServings}} servings 526 cals

Serving size has been adjusted!

Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 526 kcal
  • 26%
  • Fat:
  • 26.4 g
  • 41%
  • Carbs:
  • 43.7g
  • 14%
  • Protein:
  • 27.3 g
  • 55%
  • Cholesterol:
  • 120 mg
  • 40%
  • Sodium:
  • 372 mg
  • 15%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Place potatoes in a medium saucepan with enough water to cover. Bring to a boil. Cook until tender, about 15 minutes. Remove from heat and drain.
  2. Place ground beef in a large saucepan over medium high heat. Cook until evenly brown; drain.
  3. Place potatoes, eggs, cabbage, soy sauce, salt and pepper into the saucepan with the ground beef. Over medium heat, cook and stir until eggs are cooked and cabbage is tender, about 10 minutes. Transfer the mixture to a medium bowl.
  4. Heat oil in a large, heavy saucepan to 375 degrees F (190 degrees C).
  5. Place approximately 1 tablespoon of the ground beef and potato mixture in the center of each egg roll wrapper. Roll wrappers around the mixture and fold edges inward to seal.
  6. Fry egg rolls in the hot oil until golden brown. Drain on paper towels.
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  • Editor's Note
  • We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.
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Reviews 9

  1. 10 Ratings


I did like this recipe, and enjoyed the finished product, but I didn't rate it 5 stars. I did try to dip this in Asian style sauces, but it did NOT taste like a regular eggroll & the flavors were a little weird together. It basically tasted like an empanada. So, I started dipping it in hot sauce - and THAT I really liked. I didn't add a lot of the soy/salt/pepper "to taste" b/c I worried they would end up too salty tasting in the Asian dipping sauce. (I used duck sauce.) So, when I started using other sauces (particularly mustard & hot sauce), it left the insides a little bland. My family did eat these eggrolls, but next time, we will probably use about half the suggested beef & potato ingredients, but leave the cabbage at 2 cups. My daughter (she's 3) liked them with ketchup. I can understand that, because when you think about it ground beef = hamburger, potatoes = french fries! We could definitely try this again, b/c I did the prepping & eggrolling, and dad did the frying, so it was really more of a family meal than typical sit down dinners. I will add some different seasonings to the filling, though...so the dipping sauce isn't such a requirement.


this was a good basic recipie, but I added lots of extras. I added carrots, onions, red peppers, garlic and some ginger. I also mashed the potatoes and used some of the starchy water to help hold everything together. They turned out really well.


This recipe was so goood!!!It is very close to my grandma`s recipe (and shes Japanese)She doesnt put egg in them and she adds alittle of curry flavoring to them,very good.