Philly Cheesesteak Egg Rolls
Delicious and Crispy Fried Shells filled with Yummy Philly Cheesesteak Flavored Filling.
Equipment
- skillet
- large pot
Ingredients
- 1 TBS butter
- 1 yellow onion
- 1/2 - 1 green bell peppers
- 1 lb ground beef
- 1 TBS Worcestershire Sauce
- salt & pepper, to taste
- 1-2 (12 ct) pkg egg roll skins (large), refrigerated
- 6 cheese slices (provolone, swiss, white american) or sliced velvetta
- 4 cups vegetable or canola oil
Instructions
- In a skillet heat butter over medium high heat. Add in bell pepper and onion and cook until softened. Season with salt & pepper. (About 1/8 of a tsp each)
- Add in ground beef and brown until no longer pink.NOTE: (You can flatten the meat in the pan and allow it to brown and get somewhat crispy on the bottom. Flip over the meat in sections and allow to crisp on the other side. Then break up meat and finish cooking.) This gives it a texture like steak used for cheesesteaks.
- Drain browned ground beef and season again with 1/8 tsp each of salt & pepper. Stir in Worcestershire. Turn off burner and let cool for a few minutes.
- On a clean work surface place one egg roll skin (wrapper) in a diamond shape in front of you. Put 1/4 of a cheese slice in middle of wrapper. (Fold if necessary)
- Use a 1/8 measuring cup to scoop out meat mixture and place over cheese. Place an additional 1/4 slice of cheese over meat.
- Pull bottom tip of egg roll wrapper (closest to you) over the mixture and tuck under while bringing up the sides to meet in the middle. Keep rolling and tucking.
- Using a dab of water to coat the tip of egg roll wrapper, seal to close. Set egg roll on a wire rack placed on a foil lined baking sheet. Finish rolling rest of wrappers.
- In a large pot or large deep skillet bring oil to a medium high heat (350 degrees). Use a kitchen thermometer. You can also use the back end of a wooden spoon and place it on the bottom of skillet. If it starts to sizzle, it's ready.
- Place egg rolls in slowly. Don't crowd, 4 in a batch will work. Wait 2-3 minutes until golden brown on the bottom and flip over and cook an additional 2-3 minutes until golden brown. You can rotate until the whole egg roll is golden.
- Remove egg rolls and place back onto the wire rack to drain and crisp up. Complete the rest of egg rolls. Turn off burner. Cool egg rolls completely before enjoying.