Ms. Vee's Party Egg Rolls

Jasmin Winston
Oct 28
3 min read

This recipe was requested. You asked, we delivered, your welcome!

If you've ever been to one on our family's parties, you know about our mom's famous egg rolls. While they don't contain egg, they do contain tons of love and an incredible combo of meat and potatoes.

Ms. Vee, a spirited little Mama from the Philippines created this twist for our picky Military Dad. These egg rolls are what I like to call "Thrilla from Manila" meets hamburgers and fries haha! I just laughed as if we were texting but anywaysss....here is the scoop. Literally.

Ingredients You’ll Need

To whip up your own batch of Ms. Vee’s Party Egg Rolls, gather the following ingredients:

Equal parts cubed, cooked potatoes and hamburger meat (approximately 2 cups each)
Spring Roll Wrappers (thawed)
Soy Sauce
Garlic Powder
Onion Powder
Pepper
Salt
Small Bowl of Water (for sealing wrappers)

Let’s Make It!

Ready to create your version of Ms. Vee’s Party Egg Rolls? Follow these simple steps:

Brown and Drain the Hamburger Meat: In a skillet over medium heat, brown the hamburger meat. Once fully cooked, drain the excess fat to keep the filling light and delightful.
Prepare the Potatoes: Peel, cube, and boil the potatoes until they are tender. This usually takes about 15 minutes. Drain them thoroughly.
Combine the Filling: In a large bowl, mix the cooked hamburger meat and potatoes. Then add the soy sauce, garlic powder, onion powder, pepper, and salt. Stir until well combined. Listen, I know you are looking to bust out your teaspoons and what not but the real secret is seasoning it up until it makes you want to eat the mixture right out of the bowl. If you are repeatedly threatening your bowl of mixture with your spoon because you can't stop eating it, that's how you know it's perfect. And if you think it needs more Soy Sauce...you're probably right. Don't be shy.
Wrap the Egg Rolls: Place 1.5 tablespoons of the filling onto a spring roll wrapper pointed towards you. Fold the bottom corner over the filling, tuck in the sides, and roll tightly. Use a bit of water to seal the edge.
Fry Until Golden Brown: Heat oil to 350°F in a deep pan. Fry the egg rolls until they get that beautiful golden-brown color, flipping them once for even cooking. This should take about 4-6 minutes.
Drain and Serve: Once your egg rolls are cooked, allow them to drain on a paper towel-lined bowl. Position them upright to maintain their crispiness.
Share the Joy: Immediately call friends over, because these deserve to be shared!

Pro-tip: Dip in Jufran Banana Ketchup.

Want to hear a funny story? One time (at band camp) when Bink was about six years old, she wanted to help me prepare egg rolls. I turned around and could not stop laughing. While she did an amazing job, her egg rolls looked like little sleeping bags. It was cute. She was cute. Well she is still cute, but moving right along...

To help ensure your egg rolls come out perfectly every time, consider these valuable tips:

Don’t Overfill: While it’s tempting to add more filling, aim for about 1.5 tablespoons to make sealing easier and to avoid leaks during frying.
Seal Well: Tightly sealing the edges with water prevents any seams from opening while cooking.
Maintain Oil Temperature: Watch the oil temperature while frying. Ideal frying range is around 350°F; if it’s too hot, the egg rolls will burn, and if it’s too cool, they will absorb too much oil.
Experiment with Fillings: The standard potato and beef filling is always a hit, but feel free to try adding different ingredients like shredded carrots, onions, etc.