Ingredients
- 1 lb ribeye steak (thinly sliced or shaved)
- 1 medium onion (diced)
- 1 green bell pepper (diced)
- 1 cup mushrooms (optional, sliced)
- 1 cup provolone or mozzarella cheese (shredded)
- 1 pack egg roll wrappers
- 2 tbsp olive oil or butter
- Salt & pepper (to taste)
- 1 egg (beaten, for sealing wrappers)
- Oil for frying
Instructions
- Cook the filling:
- Heat olive oil in a skillet over medium-high heat.
- Add onion, bell pepper, and mushrooms. Sauté until softened.
- Add sliced steak, season with salt & pepper, and cook until browned. Remove from heat.
- Assemble egg rolls:
- Place an egg roll wrapper on a clean surface in a diamond shape.
- Spoon some steak mixture in the center, sprinkle with cheese.
- Fold the bottom corner up over the filling, fold in the sides, and roll tightly. Seal the edge with beaten egg.
- Fry the egg rolls:
- Heat oil in a deep pan (about 350°F/175°C).
- Fry egg rolls in batches for 3–4 minutes, until golden brown and crispy.
- Remove and drain on paper towels.
- Serve:
- Serve hot with cheese sauce, ranch, or spicy ketchup for dipping.
Would you like me to also write a baked (healthier) version of these egg rolls along with the fried one?