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:
1package Twin Dragon Asian Egg Roll Wrappers
Bierock Skilletrecipe follows
neutral tasting cooking oilI like to use safflower
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.