These “Crispy Beef and Cheese Egg Rolls” are an irresistible appetizer or snack, offering a delightful fusion of savory, cheesy goodness encased in a perfectly golden-brown, crunchy wrapper. As showcased in the provided images, each egg roll boasts a visibly crispy exterior, promising a satisfying crunch with every bite. The star of this dish is the rich and flavorful filling: a hearty blend of seasoned ground beef combined with gooey, melted cheese, and hints of finely diced vegetables, which is clearly visible in the cross-section of an egg roll. Arranged neatly on absorbent paper, they exude a homemade charm, suggesting a freshly prepared and deeply satisfying treat. The presence of fried rice in the background of one image further suggests these egg rolls are ideal as part of a larger, comforting meal. This recipe is designed to help you achieve that coveted crispiness and a well-balanced, incredibly delicious filling. It’s a fantastic option for entertaining, game nights, or simply as a fun and flavorful addition to your weeknight dinner rotation. The combination of textures and the savory, cheesy profile makes these egg rolls universally appealing. This comprehensive recipe will guide you through each step, from preparing the flavorful beef and cheese filling to expertly rolling and frying the egg rolls, ensuring a perfect result every time.
Ingredients:
- For the Beef and Cheese Filling:
- 1 tablespoon olive oil or vegetable oil
- 1 lb (450g) lean ground beef
- ½ medium yellow onion, finely diced
- 1 green bell pepper, finely diced (optional, for flavor and color)
- 2 cloves garlic, minced
- ½ teaspoon salt (or to taste)
- ¼ teaspoon black pepper
- 1 teaspoon Worcestershire sauce (optional, for umami depth)
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- 4 ounces (about 1 cup) shredded mozzarella cheese or a blend of mozzarella and provolone
- 2 tablespoons chopped fresh parsley (optional, for freshness and color)
- For the Egg Rolls:
- 1 package (16-20 count) egg roll wrappers (standard square shape)
- 1 large egg, beaten (for egg wash/sealing)
- 4-6 cups vegetable oil or canola oil, for frying (enough to submerge egg rolls halfway)
- Optional for Serving:
- Sweet chili sauce
- Dipping sauces of choice (e.g., sriracha mayo, duck sauce, soy sauce)
- Equipment:
- Large skillet or frying pan
- Paper towels
- Large plate or baking sheet for draining
- Foil tray or serving dish
- Tongs
- Wire rack (optional, for extra drainage)
Instructions:
Part 1: Prepare the Beef and Cheese Filling
- Brown the Ground Beef: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the lean ground beef and cook, breaking it up with a spoon, until it is fully browned and no pink remains.
- Drain Fat: Carefully drain off any excess grease from the cooked ground beef. This step is important to prevent soggy egg rolls.
- Sauté Aromatics: Add the finely diced yellow onion and optional green bell pepper to the skillet with the browned beef. Cook for 5-7 minutes, stirring occasionally, until the vegetables soften.
- Add Garlic & Seasonings: Stir in the minced garlic, salt, black pepper, Worcestershire sauce (if using), onion powder, and garlic powder. Cook for another 1-2 minutes until fragrant.
- Cool Slightly: Remove the skillet from the heat. Allow the beef mixture to cool for about 5-10 minutes. This prevents the cheese from melting too quickly and making the filling difficult to work with.
- Stir in Cheese and Parsley: Once the mixture has cooled slightly, stir in the shredded mozzarella cheese (or cheese blend) and optional chopped fresh parsley. Mix until the cheese is evenly distributed throughout the beef.
Part 2: Assemble the Egg Rolls
- Prepare Egg Wash: In a small bowl, whisk the large egg to create an egg wash. This will be used to seal the egg roll wrappers.
- Set Up Rolling Station: Lay an egg roll wrapper on a clean, dry surface with one corner pointing towards you, like a diamond.
- Add Filling: Place about 2-3 tablespoons of the beef and cheese filling horizontally across the center of the wrapper, forming a log shape, leaving about an inch clear on each side. Do not overfill, or the egg rolls will be difficult to roll and may burst during frying.
- Fold and Roll:
- Fold the bottom corner of the wrapper up over the filling, tucking it snugly.
- Fold the left and right corners towards the center, overlapping them slightly.
- Brush a small amount of egg wash on the top remaining corner of the wrapper.
- Starting from the bottom (where you just folded), tightly roll the egg roll upwards towards the top corner. Ensure it is rolled snugly but not so tight that it tears.
- Press firmly to seal the edge.
- Repeat: Repeat the process with the remaining wrappers and filling until all egg rolls are assembled. Place the assembled egg rolls on a clean plate or baking sheet, covered with a damp paper towel to prevent them from drying out.
Part 3: Fry the Egg Rolls
- Heat Oil: Pour 4-6 cups of vegetable or canola oil into a large, heavy-bottomed pot or deep skillet. The oil should be deep enough to at least halfway submerge the egg rolls. Heat the oil over medium-high heat to 350∘F (175∘C). If you don’t have a thermometer, test the oil by dropping a tiny piece of wrapper in; it should sizzle immediately and float to the top.
- Fry in Batches: Carefully place 3-4 egg rolls into the hot oil, ensuring not to overcrowd the pot, which can lower the oil temperature and result in greasy egg rolls.
- Cook Until Golden: Fry for 3-5 minutes, turning occasionally with tongs, until the egg rolls are evenly golden brown and crispy on all sides.
- Drain Excess Oil: Once cooked, carefully remove the egg rolls from the oil using tongs and transfer them to a plate or baking sheet lined with several layers of paper towels to drain excess oil.
- Maintain Heat: Allow the oil to return to temperature between batches before adding more egg rolls.
Part 4: Serve and Store
- Serve Hot: Serve the “Crispy Beef and Cheese Egg Rolls” immediately while they are hot and crispy. The interior cheese will be delightfully melted.
- Dipping Sauces: Offer with your favorite dipping sauces, such as sweet chili sauce, sriracha mayo, or traditional soy sauce.
- Storage: Leftover cooked egg rolls can be stored in an airtight container in the refrigerator for 2-3 days. Reheat in a 350∘F (175∘C) oven or air fryer until crispy again. Microwaving is not recommended as it will make them soggy.
- Freezing Uncooked: Assembled but uncooked egg rolls can be frozen. Place them in a single layer on a baking sheet and freeze until solid. Then transfer to a freezer-safe bag or container and freeze for up to 1-2 months. Fry directly from frozen, adding a few extra minutes to the cooking time.
Tips for Success:
- Don’t Overfill: This is a common mistake that leads to bursting egg rolls. A modest amount of filling is better.
- Secure Sealing: Ensure the egg roll wrappers are tightly rolled and the edges are well-sealed with the egg wash to prevent the filling from escaping during frying.
- Oil Temperature: Maintaining the correct oil temperature (350∘F or 175∘C) is crucial for crispy, non-greasy egg rolls. Too low, and they’ll be greasy; too high, and they’ll brown too quickly on the outside while the inside remains cold.
- Lean Ground Beef: Using lean ground beef minimizes the amount of grease you need to drain, contributing to a less greasy finished product.
- Varying Fillings: While beef and cheese is delicious, you can adapt this recipe with other fillings like chicken, pork, or vegetables.
- Air Fryer Option: For a healthier alternative, you can air fry these. Lightly brush or spray the assembled egg rolls with oil and air fry at 375∘F (190∘C) for 10-15 minutes, flipping halfway, until golden and crispy.
Enjoy these incredibly satisfying “Crispy Beef and Cheese Egg Rolls!”