Step 1: Cook the Filling
Heat olive oil in a large skillet over medium-high heat.
Add onion, bell pepper, and mushrooms (if using). Cook until softened and lightly browned, 5-7 minutes.
Add garlic and cook 1 minute more. Remove vegetables from skillet and set aside.
In the same skillet, add the thinly sliced beef. Cook until browned and cooked through, 3-4 minutes. Season with salt, pepper, and garlic powder.
Return vegetables to the skillet and stir to combine. Remove from heat.
Step 2: Assemble the Egg Rolls
Lay an egg roll wrapper on a clean surface in a diamond position (one corner pointing toward you).
Place about 2-3 tablespoons of filling in the center.
Top the filling with a few strips of provolone cheese (or a sprinkle of shredded provolone).
Fold the bottom corner up over the filling, tucking it gently.
Fold in the left and right corners toward the center.
Brush the top corner with beaten egg, then roll tightly to seal. Place seam-side down on a baking sheet.
Repeat with remaining wrappers and filling.
Step 3: Fry or Air Fry
To Fry (for maximum crunch):
Heat about 2 inches of oil in a deep pot or Dutch oven to 350°F (175°C).
Fry egg rolls in batches, turning occasionally, until golden brown and crispy, 3-4 minutes.
Drain on paper towels.
To Bake (healthier option):
Preheat oven to 425°F (220°C). Line a baking sheet with parchment.
Brush egg rolls lightly with oil.
Bake for 15-18 minutes, flipping halfway, until golden and crispy.
To Air Fry:
Preheat air fryer to 375°F (190°C).
Lightly spray egg rolls with oil.
Cook for 8-10 minutes, flipping halfway, until golden and crispy.
Step 4: Serve
Arrange on a platter with au jus or cheese sauce for dipping. Garnish with fresh parsley.
Pro-Tips for Egg Roll Perfection
1. Use Thinly Sliced Beef
Ask your butcher to shave the beef thinly, or freeze the steak for 20 minutes and slice it yourself.
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