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Southwest Egg Rolls with Wagyu Ground Beef

Southwest Egg Rolls with Wagyu Ground Beef and Avocado Sour Cream Sauce

Prep Time: 45 Minutes
Cook Time: 30 Minutes
Servings: 20 Rolls
Difficulty Level: 2
(Levels: 1-5 with 5 being most difficult)

Recipe provided by Chef Melanie Hammericksen


  • 1 LB Double 8 Cattle Company Fullblood Wagyu Ground Beef
  • 1 Small Yellow Onion (minced)
  • 1 Small Red Bell Pepper (seeded, minced)
  • 1 Jalapeno (seeded, minced)
  • 2 Garlic Cloves (minced)
  • 1 CUP Cooked Black Beans
  • 1 CUP Corn
  • 1 CUP Cilantro (minced)
  • 2 CUP Mexican Blend Cheese
  • Kosher Salt (to season)
  • 1 PACKAGE (20) Egg Roll Wrappers
  • 2 QT Vegetable Oil
  • 1 Large Hass Avocado (mashed)
  • 1 CUP Sour Cream
  • 1 Lime (juiced)
  • 1 TSP Kosher Salt
  • 2 TSP Hot Sauce


            • Blender
            • Large Skillet
            • Wooden Spoon
            • Large Bowl
            • Plastic Wrap
            • Parchment Paper-Lined Baking Sheet
            • Large, Shallow Pan with Straight Sides (for frying)
            • Fry Thermometer

            FIRST STEP

            Take the Fullblood Wagyu ground beef out of the freezer, and place it in the refrigerator 24 hours before starting this recipe.


            Mash the large avocado it in a blender.

            Then, mix it with the sour cream, lime juice, kosher salt, and hot sauce in a small bowl.

            Cover the bowl with plastic wrap, and refrigerate the sauce until ready to serve.


            Heat a large skillet over medium-high heat.

            Once hot, add in 2 tablespoons of grapeseed oil.

            Once the oil is hot, add in the Wagyu ground beef in small pieces.

            Using a wooden spoon to break up the larger pieces, and brown the ground beef.

            Once the beef starts to brown, add in the minced yellow onion, seeded and minced red bell pepper, seeded and minced jalapeno, and minced garlic.

            Cook until the onions are translucent.

            Place the filling in a bowl, and allow it to cool in the refrigerator.

            Once the filling has cooled, mix in the Mexican blend cheese, minced cilantro, corn, and cooked black beans.

            Season to taste with kosher salt.


            Lay 5 egg roll wrappers (from your package of 20 wrappers) out on a clean, flat work surface.

            Place 1/3 cup of filling in the center of each egg roll wrapper.

            Moisten the edges of the wrapper with a little bit of water.

            Fold up the bottom half (working from the bottom-right corner and folding towards the top-left corner) of the wrapper.

            Then, fold the left and right ends in and over the filling.

            Lastly, roll the egg roll, wrapping up the top portion of the egg roll wrapper.

            Seal the wrapper end well with water.

            Repeat this process, working with 5 wrappers at a time, until all of the egg rolls are assembled.

            Place the assembled egg rolls on a parchment paper-lined baking sheet.

            FINAL STEPS

            Heat the vegetable oil in the large, shallow pan (with straight sides) over medium-high heat.

            Heat until the oil reaches 360°F. Use your fry thermometer to check the oil temperature.

            Once hot, add in 4-5 egg rolls at a time.

            Fry, while turning them, until they’re golden brown. Then, remove them from the pan.

            Repeat the process until all of the egg rolls are fried.

            Serve the rolls hot with the avocado sour cream sauce, and enjoy!

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