Ingredients

• 1 pound lean ground beef
• ½ carrot , minced
• ½ onion , minced
• 1 green onion , chopped
• 1 green chile pepper , Optional
• 1 clove garlic , minced
• 1 teaspoon tomato paste
• 1 pinch seasoning salt
• 1 tablespoon all-purpose flour
• 1 tablespoon water
• 1 , 16 ounce
• 2 cups vegetable oil

Instructions

1. 1 Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly. Remove beef from the skillet.
2. 2 Sauté carrot, onion, green onion, chile pepper, and garlic in the same skillet over medium heat until tender. Stir in tomato paste and season with seasoning salt. Stir in browned beef until well combined.
3. 3 Stir together flour and water in a small bowl until a watery paste is formed. Lay an egg roll strip on a clean work surface. Place a teaspoonful of meat mixture in the front part of strip. Starting from the right front corner, fold over to the left. You've started the triangle shape. Continue back and forth (making a triangular shape) until there is no more wrapper. Seal wrapper closed with paste. Continue this process until all of the strips and meat mixture are used.
4. 4 Heat oil in a large pot over high heat. Fry egg rolls in hot oil until crisp and golden. Drain on a paper towel-lined plate.

Nutrition per serving