Mother-In-Law's Eggrolls

I don't know why, but nothing is more intimidating to me in the kitchen than attempting a tried-and-true recipe from your Mother-In-Law. Maybe it's because your husband is expecting one thing and you're afraid to disappoint? I'm sure that is the case with these eggrolls. In fact, I know it. My husband LOVES his Mom's eggrolls so I set out on a mission to make them. She warned me they were easy to make, but a bit of tedious work... and she was right. But the end result was a huge success!

Ingredients:

• 1 lb lean ground beef
• 1 package of eggroll wrappers
• 1 can chinese vegetables
• 1 can bean sprouts (I only used about half of the second can)
• Ginger, soy sauce, minced garlic to taste (or whatever you prefer)
• 1 egg, mixed with 1 TBSP of water

Directions:

• Brown ground beef and drain
• Add vegetables and bean sprouts
• Gently stir fry while adding garlic, soy sauce, and ginger

• Remove from heat and set aside
• On wax paper, layout an eggroll wrapper so that you're looking at it as if it were a diamond
• Place about 2 TBSP of the beef and veggie mixture on the lower third of the wrap
• Pull up wrap, pull in sides, finishing rolling (it almost looks like an envelope when you're done)
• Brush a bit of the egg wash on the seams

• In a large skillet, heat oil (I used about 1/2 inch... sorry, I didn't measure) until very hot
• Carefully drop eggrolls in oil, turn after brown on one side, brown the other side, remove
• Place on paper towels to drain

I have to admit, I was pretty pleased with myself! My husband said they were awesome! In fact, he ate all (six, yes six!) of them for lunch today!

P.S. I love dipping sauces so I served them with a side of Sweet Red Chili Sauce (it's a bottled thing... I think the brand is "Taste of Thai"???) and some of the Kraft Light Sesame dressing I used for sesame chicken.... YUM.