Hoisin Beef Egg Rolls

clock 15 minutes + 20 minutes bowl Serves 4


  • 400g beef schnitzel, cut into thin strips
  • 1/3 cup Select Hoisin sauce
  • 2 Tbsp oil
  • 4 eggs, whisked with 1 tsp soy sauce
  • 2 carrots, sliced thinly
  • 80g mushrooms, sliced
  • 2 cups green cabbage, shredded
  • Salt and pepper to season
  • 1 Oxo beef stock cube dissolved in 1 cup hot water
  • 3 slices fresh ginger
  • 1 Tbsp sweet soy sauce
  • 2 cups rice cooked according to packet instructions
  • 1 spring onion, to garnish
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  • Place beef and Hoisin sauce in a bowl, stir to combine.

  • Heat 1 Tbsp oil in a medium sized frying pan. Pour in in ¼ of the egg to make a pancake. Allow it to cook on one side, then flip to finish the other side. Slide onto a plate and repeat three times with the remaining egg. Set aside.

  • Heat remaining oil in the frying pan. Cook beef in batches until golden and brown.

  • In the same pan add carrots and mushrooms. Cook until slightly softened then add cabbage and wilt. Season with salt and pepper.

  • Lay pancakes on a plate. Fill the centre with vegetables and beef strips. Roll carefully.

  • To make the sauce: Bring beef stock and sweet soy sauce to boil in the frying pan with the ginger slices for 2 minutes.

  • To serve garnish with spring onion, drizzle with sauce and a side of rice.

  • Smart tip: These egg pancakes can be used as a hors d’oeuvre. Simply spread with cream cheese, add some smoked salmon and rocket and roll. Cut into pinwheels.

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