Recipe

Philly Cheesesteak Spring Roll Recipe

Add Step-by-Step Photos	Minitindel / All my dishes 7 months, 2 weeks ago Love this appetizer it is most different than most spring roll fillings but delish!!!........................ courtesy of Davio’s northern Italian steakhouse in Philadelphia Prep:25m Cook:20m Servings:4	Minitindel
	philly cheesesteak spring roll

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puddlewond

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Ingredients

Dipping Sauce........

1/2 - cup ketchup

1 1/2 tablespoons Dijon mustard

1 1/2 - tablespoons honey

1/3 - teaspoon cayenne

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Spring Rolls...........

4- tablespoons olive oil

1 1/2 - pounds top loin beef, trimmed, chopped

1/3 -pound -American cheese, cut into 1/2-inch pieces (or use Cheddar)

1/4 - pound provolone cheese, cut iinto 1/2-inch pieces

salt

pepper

8 -(9 1/2 inch) spring roll wrappers

6 - egg yolks, beaten slightly

vegetable oil

onions caramelized ........optional ....i added this myself with the beef i love it with the onions..... the recipe didnt call for it but i put it in ....... so do what you want too ..........

Directions

Dipping Sauce:.

Combine the ketchup, mustard, honey, and cayenne in a small bowl. Cover and set aside.

Spring rolls:.

Heat the olive oil in a large skillet on medium heat.

Add the chopped beef and cook until no longer pink, stirring 5-7 minutes.

Strain beef, discarding liquid, and return to skillet.

Reduce the heat to medium low and stir in cheeses.

Cook until cheeses melt, 2-3 minutes.

Season with salt and pepper to taste.

Set aside to cool.

Place 1 wrapper on a clean work surface, keeping the other wrappers covered with plastic wrap.

Brush the entire surface of wrapper with egg yolk.

Form 1/4 of the beef mixture into an 8" log along one edge of the wrapper.

Roll up the wrapper, leaving ends open.

Place a second wrapper on the work surface with a corner facing you, brush the corners with egg yolk, and lay the first roll across the bottom corner of the second wrapper.

Roll up wrapper, tightly folding the ends over halfway through.

Press down slightly to seal and set aside. Repeat the process with remaining wrappers and filling.

Pour vegetable oil into a heavy medium pan to a depth of 2" and heat over medium heat until the temperature shows 350 degrees on a candy thermometer(You don't have to have a thermometer, just make sure the oil is hot, but not smoking).

Fry spring rolls in 2 batches, turning over halfway through, until golden brown, about 8 minutes.

Cut into thirds on the bias and serve with sauce.

Good with pickles on the side. Enjoy!

Serves 4

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Comments

puddlewonderful 7 months, 2 weeks ago said:
What better than spring rolls in springtime...very nice mini...

mrtnzangel8 7 months, 2 weeks ago said:
When we go to Dave and Buster's in St. Louis, Philly Steak egg rolls are a must have. Not sure how much the recipe is the same but I have been looking for one. So glad you posted. :)

quaziefly 7 months, 2 weeks ago said:
I like to think of myself as a creative person in the kitchen. Yet every day I am humbled by recipes like this one. Thank you so much for sharing. FIVE!

clbacon 7 months, 2 weeks ago said:
Very original!

karlyn255 7 months, 2 weeks ago said:
Another great one tink

gagagrits 7 months, 2 weeks ago said:
Absolutely delish!!!!!

juels 7 months, 1 week ago said:
A great twist on springrolls! Love the sauce, too!

adzell 7 months, 1 week ago said:
Looks great! Maybe you should whip up a few extra next time & just send them over here to MI, lol. ;)

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