Egg rolls are a beloved snack or appetizer known for their crispy exterior and flavorful fillings. This recipe takes a fun twist by combining tender beef, sautéed vegetables, and gooey provolone cheese, all wrapped in a golden, crunchy shell.
Perfect as a party starter, game-day treat, or even a unique dinner option, these egg rolls are sure to impress. Pair them with a tangy dipping sauce for an extra burst of flavor.
Whether you’re a seasoned cook or new to egg rolls, this recipe is straightforward, customizable, and guaranteed to become a family favorite!
INGREDIENTS :
For the Filling:
1 pound thinly sliced beef (ribeye, sirloin, or shaved steak)
1 medium onion, finely chopped
1 medium green bell pepper, finely chopped
1 cup mushrooms, finely chopped (optional)
1 cup shredded provolone cheese (or mozzarella/cheddar blend)
1 tablespoon Worcestershire sauce
1 teaspoon garlic powder
1 teaspoon salt
½ teaspoon black pepper
1 tablespoon olive oil or butter
For the Egg Rolls:
12 egg roll wrappers
1 egg, beaten (for sealing)
Vegetable oil (for frying)
For Dipping Sauce (optional):
½ cup mayonnaise
2 tablespoons ketchup
1 teaspoon Dijon mustard
1 teaspoon Worcestershire sauce.
INSTRUCTIONS
Prepare the Filling:
Heat olive oil or butter in a skillet over medium heat.
Add the onion, bell pepper, and mushrooms (if using) and sauté until soft, about 5 minutes.
Push the vegetables to one side of the pan, then add the sliced beef. Cook until browned and fully cooked through.
Stir in Worcestershire sauce, garlic powder, salt, and black pepper. Mix the beef and vegetables together.
Remove from heat, drain any excess liquid, and let the mixture cool slightly.
Once cool, mix in the shredded provolone cheese.
Assemble the Egg Rolls:
Lay an egg roll wrapper on a clean surface, with one corner pointing toward you (diamond shape).
Spoon about 2 tablespoons of the filling onto the center of the wrapper.
Fold the bottom corner over the filling, then fold in the sides, rolling tightly to seal. Brush the edges with beaten egg to secure.
Repeat with remaining wrappers and filling.
Cook the Egg Rolls:
Frying: Heat vegetable oil in a deep skillet or fryer to 350°F (175°C). Fry the egg rolls in batches for 2-3 minutes per side, or until golden brown and crispy. Drain on paper towels.
Baking: Preheat the oven to 400°F (200°C). Place egg rolls on a greased baking sheet, brush with a little oil, and bake for 12-15 minutes, flipping halfway through.
Air Frying: Lightly spray the egg rolls with cooking spray and air fry at 375°F (190°C) for 8-10 minutes, flipping halfway.
Prepare the Dipping Sauce (optional):
Mix mayonnaise, ketchup, Dijon mustard, and Worcestershire sauce in a small bowl. Adjust seasonings to taste.
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