How To Cook Kale Egg Rolls

I had a friend from high school who wanted to know how to cook kale egg roll wrappers. I invited her home for lunch and cooked them for her. They were so crispy and yummy she carried all the left overs. Any kind of kale is fine I used red kale as that is what I had in the fridge. The ingredients are:-

1 pound ground beef
2 tbsp fish sauce
2 tbsp soy sauce
A bunch of shredded red kale
2 carrots shredded
1 hot pepper or more if needed
cooking oil
egg rolls

In a mixing bowl add the ground beef, pepper, soy sauce and fish sauce and mix through.

In a hot pot add in a tablespoon of cooking oil and cook the beef through, break it into small crumbs as you go, add in kale and carrot.

Mix for a minute and turn off the heat and leave these to cool down.

Mix 2 tablespoon of all purpose flour with 4 tablespoons of water and mix, you will use this as a seal of the egg rolls. I prefer the paste to be lighter than honey.

On a clean workstation get one egg roll, use a spoon to scoop the ground beef mixture and place it on corner of the egg roll, wrap it from the bottom edge twice, wrap the right corner then left corner, use the paste to seal! Vualla!!! Repeat process until you are done.

Fire up a pot and add in cooking oil enough to deep fry. Check if the oil is hot, you can use a thermometer or use a wooden cooking stick,if it bubbles the oil is hot enough.

Use tongs to submerge the rolls in the oil, do this in batches. If you crowd them it might lower your oil temperature and your egg rolls might become soggy.

Repeat process until done.

Serve with your favorite kind of dipping sauce.