Philly Cheesesteak Egg Rolls
Description
These Philly Cheesesteak egg rolls are wonderfully delicious whether used as an appetizer or the main dish. Enjoy them just as is or dip them in your favorite melted cheese or cheese sauce.
Ingredients
canola or vegetable oil, for frying
2 eggs
2 T. milk
2 T. olive oil
3 cloves garlic, minced
1 small onion, thinly sliced
1 small red bell pepper, thinly sliced
1 small green bell pepper, thinly sliced
1 lb. roast beef, thinly sliced
16 oz. Pepper Jack or a Mexican blend cheese, shredded
1/2 t. salt
1/4 t. pepper
8 egg roll wrappers
Directions
Sign In / Sign Up
Create, share, and connect with millions of people.Continue with Google
Continue with Apple
Continue with Email
Preheat oil to 350 degrees in a medium saucepan filled with enough oil so that the egg rolls will not rest on the bottom of the pan.
Mix egg and milk together, in a small bowl, for the egg wash.
In a medium saute pan over medium heat, add olive oil, onion, garlic and peppers. Sweat vegetables until slightly softened, about 2 minutes. Add the cooked roast beef; saute until onions are translucent, about 5 minutes. Add salt and pepper and cheese and mix thoroughly, until cheese begins to melt. Remove from heat, strain in a fine mesh sieve to remove excess moisture, and let cool.
Divide cooled mixture into 8 equal parts. Place mixture in center of each egg roll skin. Fold in side corners and roll, sealing edges with the egg wash. Submerge egg rolls in the oil and fry, making sure the rolls do not touch the sides or the bottom of the pan. Fry in batches, avoiding over-crowding, until golden brown. Remove egg rolls to paper towels to soak up excess oil.
Cut egg rolls on the bias, place on a serving platter and serve hot.
Makes 8.