Philly Cheese Steak Egg Rolls
From choclytcandy 14 years agoIngredients
- canola oil, for frying shopping list
- 2 eggs shopping list
- 2 tablespoons milk shopping list
- 2 tablespoons olive oil shopping list
- 1 small red onion, thinly sliced shopping list
- 1 small red bell pepper, thinly sliced shopping list
- 1 small green bell pepper, thinly sliced shopping list
- 1 pound roast beef, thinly sliced shopping list
- 16 ounces pepper jack cheese, shredded shopping list
- 8 egg roll skins shopping list
How to make it
- Preheat oil to 350 degrees F in medium saucepan. Fill with enough oil that egg rolls will not rest on the bottom of pan. Mix egg and milk together, in a small bowl, for egg wash.
- In medium saute pan over medium heat add olive oil, onion, and peppers. Sweat vegetables until slightly softened, about 2 minutes. Add roast beef and saute until onions are translucent, about 5 minutes more. Add 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 egg wash. Submerge egg rolls in oil and fry, making sure the rolls do not touch the sides or the bottom of the pan. Fry in batches, to avoid over-crowding. until golden brown. Remove egg rolls to paper towels to blot excess oil. Cut egg rolls on bias, place on a serving platter and serve hot
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