Philly Cheesesteak Egg Rolls
Ingredients:
12 spring roll wrappers
1 tablespoon light butter
2 cups mozzarella cheese, grated
1/2 teaspoon chili powder
1 bell pepper, finely chopped
1 yellow onion, finely chopped
Olive oil 2 tablespoons
1 bag of sazon seasoning
1 bag of flank or ribeye steak
Pinch of salt and black pepper
1 teaspoon of garlic powder
1 teaspoon of onion powder
For the egg wash:
1 egg
1 teaspoon of water
And don’t forget! Please. Vegetable oil for frying!
Philly Cheesesteak Egg Rolls
How to make
Philadelphia Cheesesteak Egg Rolls:
Start the process by finely chopping the green bell pepper and yellow onion. If you prefer a more textured bite, you can cube it instead.
Preheat a pot over medium heat. If you want even more flavor, a cast iron skillet is the way to go. Pour olive oil into the hot frying pan.
Add the chopped peppers and onions to the pot. Fry until softened, about 2-3 minutes.
Now let’s add some protein to the mix. You’ll need flank steak or ribeye steak. Cut into small pieces and add to the pot. Cook until well browned (this will take about 7-8 minutes).
Season with sazon seasoning, onion powder, chili powder, garlic powder, a pinch of salt, and a pinch of black pepper. Stir everything together to blend the flavors.
To increase the consistency and keep it juicy, add a tablespoon of light butter. Stir everything together and simmer for another minute. Then turn off the heat and set the meat filling aside. Source: Ineskohl.info
Let’s prepare the spring rolls. Unroll the egg roll wrappers and fill each with steak mixture. Sprinkle plenty of mozzarella cheese on top.
At this point, the frying oil should be heated to 350 degrees Fahrenheit.
To make egg wash, simply mix eggs and 1 teaspoon of water. This mixture will help seal the egg rolls.
Brush the edges of the package with egg yolk. Next, fold the edges over the filling and press down to begin rolling the wrapper. Use a little more egg yolk to seal the rolls.
Time to fry! Place several spring rolls into the hot oil, being careful not to overcrowd them. Fry for 5-7 minutes or until crispy and golden brown.
Once ready, remove from the oil with a slotted spoon and drain on kitchen paper.