Crispy Philly Cheesesteak Egg Rolls

Ingredients

1 medium onion, finely chopped
1 lb (450g) ground beef (or thinly sliced steak)
1 green bell pepper, finely chopped
1 cup shredded cabbage
1 medium carrot, grated
1 cup shredded mozzarella or provolone cheese
1/2 tsp garlic powder
1/2 tsp salt
1/4 tsp black pepper
12-15 egg roll wrappers
Oil for frying

Instructions

Prepare the Filling:

In a large skillet, cook the ground beef over medium heat until browned, breaking it into small pieces.
Add chopped onion, bell pepper, cabbage, and grated carrot to the skillet. Sauté for 3-5 minutes until vegetables are softened.
Season with garlic powder, salt, and black pepper. Stir well to combine.
Remove from heat and let cool slightly, then mix in the shredded cheese.
Assemble the Egg Rolls:

Place an egg roll wrapper on a clean surface with one corner pointing towards you, like a diamond.
Spoon about 2 tablespoons of the filling onto the wrapper.
Fold the bottom corner up over the filling, then fold in the sides, and roll tightly, sealing the top corner with a bit of water.
Fry the Egg Rolls:

Heat oil in a deep skillet or fryer to 350°F (175°C).
Carefully place egg rolls in the oil and fry until golden brown and crispy, about 3-4 minutes, turning as needed.
Remove and drain on a paper towel-lined plate.
Serve:

Serve warm with dipping sauces like marinara, cheese sauce, or your favorite condiment.
Enjoy.

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