Ground Beef, Ginger and Teriyaki Egg Rolls

OK, so, you are running out of different ways to cook ground beef. Try this one.

You Need:

A deep fryer filled to the max fill line with oil or deep frying pan with  1 1/2-2 inches of oil in it.

2 lbs. ground beef.

1 pkg. of large Won Ton wrappers

Pickled Ginger, about 3 ounces.

Ground Ginger powder, about 2 tablespoons.

Sesame Seed Oil, about a half teaspoon.

1 bottle of thick Teriyaki sauce. (Kikkoman makes a good Teriyaki baste sauce).

1 small dish of water.

Brown and drain the ground beef. Add the pickled Ginger, ground Ginger and sesame Seed oil to the ground beef and stir. Then add about three tablespoons of the thick Teriyaki sauce to the ground beef and stir. Use just enough to moisten the beef, but do not soak it in sauce. The rest of the Teriyaki sauce can be used for dipping the egg roll in.

Heat up your deep fryer to between 350 and 375 degrees F. (If using a frying pan with oil, do not turn your stove on past medium.)

Take a large Won Ton wrapper and place it on a plate so one of the corners is facing you. Take 2-3 tablespoons of the ground beef mixture and place it in the center of the Won Ton wrapper in a rectangular pattern. (East to West) Using your finger, stick it in the small dish of water and moisten the perimeter of the Won Ton wrapper. Pick up the corner of the wrapper closest to you and fold it over the meat mixture  tightly towards the opposing corner. Then fold the right corner of the wrapper to the left and the left corner to the right. Tuck in and roll the wrapper to the opposing corner. Place folded wrapper corner side down on a plate.

Place 4-6 egg rolls in your deep fryer and cook for three minutes, then carefully turn the egg roll over and cook it for another two or three minutes. Remove from fryer, let drain on paper towel. Give them a few minutes to cool down and enjoy something a little different than what you may be used to.