Beef Teriyaki Egg Rolls recipe provided by the Certified Angus Beef® brand.

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Beef Teriyaki Egg Rolls

Yields 16 servings

Use pre-cooked pot roast to make a flavor-packed appetizer or meal with this easy Beef Teriyaki Egg Rolls recipe. Delicious finger food for any festive occasion.

Ingredients:

  • 1 cup Certified Angus Beef ® pre-cooked pot roast
  • 2 tablespoons water
  • 2 tablespoons oyster sauce
  • 1 tablespoon rice wine
  • 2 teaspoons cornstarch
  • 1 tablespoon vegetable oil
  • 1 tablespoon fresh ginger, grated
  • 2 garlic cloves, minced
  • 1 medium carrot, finely shredded
  • 1/2 cup bean sprouts, chopped
  • 2 green onions, sliced
  • 16 egg roll wrappers
  • 3 quarts vegetable oil

Instructions:

  1. Mix water, oyster sauce, wine and cornstarch in a bowl; set aside. Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Stir-fry ginger and garlic in hot oil for 15 seconds. Add carrot, sprouts and onion. Stir-fry 1 1/2 minutes. Remove vegetables from skillet.
  2. Add pot roast to skillet and stir-fry 1 to 2 minutes; push pot roast to sides of skillet. Stir sauce and pour into skillet center. Cook and stir sauce until bubbly; continue cooking 1 minute more. Return vegetables to skillet and stir all ingredients to coat with sauce. Remove mixture from skillet and cool.
  3. Wrap pot roast mixture in egg roll wrappers to form 1/2-inch x 2-inch pieces. Moisten wrapper edges to seal. Fry in hot vegetable oil for 1 to 2 minutes or until golden. Drain and cut in half on a diagonal.

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