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Veal Egg Rolls

Prep Time:
30 mins.
Cook Time:
45 mins.


  • 2 tablespoons canola oil
  • 1 pound ground veal
  • 5 ounces green cabbage, shredded
  • 3 ounces red onion, julienne
  • 2 ounces red pepper, julienne
  • 4 ounces green apple, ¼” dice
  • 1 ounce cilantro, chopped
  • Salt to taste
  • Ground black pepper to taste
  • 1 tablespoon canola oil
  • 2 tablespoons garlic, minced
  • 1 tablespoon ginger, minced
  • 2 tablespoons scallion, minced
  • 2 tablespoons hot bean paste
  • 2 ounces sugar
  • 6 ounces low sodium soy sauce
  • 8 ounces chicken stock
  • Cornstarch slurry, as needed
  • 2 tablespoons seasoned rice vinegar
  • 2 tablespoons sesame oil
  • 20 egg roll skins, small


  1. Heat oil in a large sauté pan. Brown ground veal stirring often. Add cabbage, onions, peppers, and apples. Continue to cook. Season with cilantro, salt and pepper. Cool and reserve.
  2. For sauce, heat the oil in a medium sauce pan. Add the ginger, garlic and scallions and sweat until fragrant.
  3. Add the bean paste and sugar. Cook for two minutes on low heat.
  4. Add the soy sauce and chicken stock. Simmer on low heat for another 10 minutes skimming as necessary.
  5. Thicken the sauce with the cornstarch slurry. Finish with vinegar and sesame oil. Adjust seasoning and cool.
  6. Mix the cooked veal, vegetables and sauce and reserve.
  7. Lay out 20 egg roll wrappers on a clean work table. Divide the filling in the center of each wrapper. Fold according to package directions.
  8. Fry at 375° until golden brown and hot throughout.

Source: VealMadeEasy.com