Bierock (Ground Beef and Cabbage) Eggrolls with Dill Sauce

Thanksgiving is the season for leftovers.  While many people dread leftovers, I rather enjoy them.  Growing up as an only child, we almost always had leftovers from the previous night’s dinner.  They were a welcome night off from cooking dinner after a long day.

When it comes to leftovers, I especially enjoy transforming leftovers into a completely new dish.  I have shared many of those recipes with you over the past few years.  I’ve heard from so many of you who have made the leftover pasta torta, Thanksgiving turkey and potato hash, and French toast bread pudding.  Apparently, I am not the only one who likes using homemade leftovers to create a second night’s meal.

So, when I found myself with leftovers from a large batch of Bierock Skillet (Ground Beef and Cabbage cooked just like my Grandma made), I began to wonder how I could reinvent those ingredients into something completely new.  I went to the pantry and came up empty handed.  When I opened the refrigerator, I discovered the perfect way to put them to delicious use.

Earlier this fall, I was invited by JSL Foods to enter the Twin Dragon Asian Wrapper Blogger Recipe Challenge. I love to create new recipes, so it didn’t take me long to join the challenge. Within a week, a package arrived at the farmhouse filled to the brim with their wrappers just waiting to be made into wontons, potstickers, and eggrolls.

I knew right away that I wanted to make this leftover beef and cabbage into eggrolls.  I was confident that the combination of the crispy wrapper would be delicious with the ground beef and cabbage filling.  Saturday lunch seemed like the perfect time to test my idea.

These eggrolls came together easily and quickly.  In less than 30 minutes, I had an entire tray of them ready to go into the oven.  I chose to bake mine rather than fry them.  I wanted to see if I could make them crispy and delicious without needing to use my deep fryer.

With a bit of filling on each wrapper, I brushed water on all four edges and rolled each package like a burrito, tucking in each corner as I rolled them.  I placed them on a sheet pan lined with parchment paper, and brushed them with a light coating of safflower oil.

After 15 minutes in the hot oven, these eggrolls were brown and crisp.  They looked delicious.  I was shocked at how evenly they browned, at how nicely they had crisped up without any need for deep frying them.  I allowed them to cool for a few minutes while I mixed up a bit of dill sauce to serve alongside them for dipping.

My family was surprised to see that I had made eggrolls without our leftover German fare.  Yet they were all eager to have a taste and see how they had turned out.  It was suddenly quiet at our lunch table, a sure sign that a new recipe is surprisingly delicious.

These eggrolls were so delicious that the entire pan disappeared in minutes.  The wrapper was crisp, brown, and tender.  The filling was flavorful and a wonderful pairing to the crisp exterior. The dill sauce was a nice way addition.  Bierock eggrolls were a hit.

Since then, my family has actually requested that I make my Bierock Skillet for dinner specifically so that we will have the leftovers to turn into these eggrolls.  I have a feeling that we’ll be making these eggrolls often this winter.  I can’t wait to teach my children how to fold and roll each one of them the next time we make them. I hope that you will give them a try and let me know what your family thinks of them!

This recipe was created for the Twin Dragon Asian Wrapper Blogger Recipe Challenge.  I was provided the eggroll wrappers used in this recipe as part of my participation in the recipe challenge.  This post was not sponsored and I was not paid to use, review, or recommend the product. We’re thrilled to have the opportunity to share a high quality brand with our readers.  You can learn more about this product by visiting JSL Foods online, Facebook, Twitter, and Pinterest. You can purchase JSL Foods Twin Dragon products at Albertsons, Shaw’s, Von’s, Stater Bros, Lucky’s, Food Maxx, Fred Meyer, QFC, Cub Foods, Rainbow Foods, Safeway, Associated Stores, Price Rite, Shop Rite, Winco, Price Chopper and Gelson’s.

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Bierock (Ground Beef and Cabbage) Eggrolls

Jennifer from 1840 Farm

I like to make a double batch of Bierock Skillet the night before we want to eat these eggrolls. It’s a rustic dish of ground beef and cabbage from my childhood that was brought to the United States by German immigrants. We enjoy the sautéed ground beef and cabbage with a loaf of fresh bread the first night and then transform the leftovers into these yummy eggrolls the next day. If you don’t happen to have leftovers on hand, I have included the recipe below.

Author: Jennifer from 1840 Farm

Ingredients

For the Eggrolls:

• 1 package Twin Dragon Asian Egg Roll Wrappers
• Bierock Skillet recipe follows
• neutral tasting cooking oil I like to use safflower
• Dill Dipping Sauce

For the Bierock Skillet:

• 1 Tablespoon olive oil
• 2 pounds ground beef
• 1 pound sweet Italian sausage removed from the casing
• 2 large onions diced
• 1 large green cabbage cored and finely shredded or sliced (approximately 6 cups)
• 4 stalks celery sliced
• 4 cloves garlic minced
• 1 teaspoon fresh thyme leaves
• ¼ cup dry vermouth
• ½ cup bone broth or stock

For the Dill Dipping Sauce:

• ¼ cup buttermilk
• ½ cup mayonnaise
• 1 Tablespoon fresh or freeze dried dill
• ¼ teaspoon onion powder
• salt and pepper to taste

Instructions

To make the Bierock Skillet:

• Place a large skillet or Dutch oven over medium heat. Add oil to coat the bottom of the pan. Add the ground beef and sausage to the pan. Brown the meat, breaking it apart into small pieces with a large spoon or other implement as it cooks. When the meat is almost cooked through, add the onions to the pan. Stir to combine and cook for 4-5 minutes until the onions are translucent. Adjust the heat as needed to prevent the onions from burning.
• Add the finely shredded cabbage to the pot. Don’t worry about the volume of the cabbage. It will shrink greatly as the cabbage cooks and releases all of its liquid. Season with salt and pepper. Sauté the cabbage, stirring occasionally to encourage even cooking. The cabbage should wilt, release its liquid, and then take on a nearly translucent appearance when fully cooked. The time needed to achieve this state will vary based on the size of your pan and how finely the cabbage is shredded.
• Add the celery, garlic, and thyme to the pan, stirring to incorporate. Cook for 4-5 minutes, adjusting the heat on the pan if needed to prevent the garlic from burning and imparting a bitter flavor.
• Move the ingredients to expose the middle of the pan, pushing everything to the sides. You should see a bit of browned natural sugars from the meat and vegetables on the bottom of the pan. Add the dry vermouth (or other white wine) to the pan to deglaze and immediately use a wooden spoon to scrape the browned bits up from the pan. They will impart delicious flavor and color to the dish. Move the ingredients back into the middle of the pot, add the bone broth, and stir to combine. Taste for seasoning, adding more salt and pepper as needed.
• Remove the pot from the heat and allow the mixture to cool slightly.

To Make the Eggrolls:

• Preheat the oven to 400 degrees Fahrenheit. Line a baking tray with parchment paper. I like to also cover my workspace with a piece of parchment to make cleanup a bit easier.
• If you are making the eggrolls with leftover Bierock mixture, warm it slightly in the microwave or in a pan over low heat. I find that rolling the eggrolls is easier when the mixture is lukewarm to room temperature.
• Place a Twin Dragon Eggroll Wrapper on your workspace with a corner pointing at you. Place a scant ¼ cup of filling on the bottom half of the wrapper. Using a small pastry brush or your finger, wet all four edges of the wrapper with water.
• Fold the bottom corner of the wrapper up and over the filling. Fold in each side corner of the wrapper over the filling to make a rectangular eggroll shape. After the three corners have been folded over the filling, begin to roll the eggroll away from you towards the top corner, holding it firmly to keep its shape. Place the rolled eggroll on the parchment lined baking tray, leaving enough space between each eggroll to prevent them from touching. Continue until you have filled and rolled as many eggrolls as you desire to make.
• Brush the eggrolls with a light coating of your favorite type of cooking oil. I like to use safflower as I have it on hand for baking and it doesn’t impart any flavor. Brush all sides and exposed edges of each eggroll so that they will brown evenly. Transfer the baking sheet to the warm oven.
• Bake the eggrolls for 14-16 minutes. They will brown lightly and develop a crisp exterior. Remove the eggrolls from the oven and allow them to cool before serving. The filling will be too hot to serve immediately, so allow them to cool as you mix the dill sauce.

To Make the Dill Sauce:

• Combine all of the ingredients in a Mason jar or small bowl. Shake the covered jar or stir the ingredients until completely smooth. Taste for seasoning, adding more salt and pepper as needed. Serve alongside the eggrolls for dipping. Any leftover sauce can be kept covered in the refrigerator for 4-5 days.

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