Ingredients for American Egg Rolls
- 1 lb Steak-umm Sliced Steaks
- 8 slices provolone cheese
- 1 small green bell pepper, finely chopped
- 1 small onion, finely chopped
- 1 cup fresh sliced mushrooms
- 1 package egg roll wrappers (about 12-14 wrappers)
- 1 tablespoon olive oil and 2 cups vegetable oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- a little water
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How to Make American Egg Rolls
- Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add the sliced steak and cook until browned, about 5 minutes.
- Add the sliced mushrooms and green bell pepper to the skillet and cook until softened, about 5-7 minutes. Season with salt and pepper to taste.
- Stir in the shredded provolone cheese until melted and combined with the steak and vegetables.
- Lay out an egg roll wrapper on a clean surface with a corner pointing towards you. Place about 1/4 cup of the steak mixture in the center of the wrapper.
- Fold the bottom corner over the filling, then fold in the side corners. Brush the top corner with a little water and tightly roll up to seal.
- Heat the vegetable oil in a large pot or deep fryer to 350°F (175°C). Carefully drop the egg rolls into the hot oil, ensuring not to overcrowd the pot.
- Fry the egg rolls for 3-4 minutes, turning occasionally, until golden brown and crispy.
- Remove the egg rolls from the oil and place them on a wire rack or paper towel-lined plate to drain excess oil.
- Serve immediately with your favorite steak sauce or dipping sauce.
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
1g
Fat
14g
Carbs
6g
