Savory Steak Egg and Cheese Egg Rolls
A delightful fusion of flavors and textures, these egg rolls combine tender steak, rich cheese, and fluffy eggs, making them perfect for any occasion.
Equipment
- Skillet
- Deep Pan
- Mixing Bowl
Ingredients
Main Ingredients
- 1 pound Boneless Beef Steak (sirloin or flank) Cut into small pieces and seasoned with salt and pepper.
- 4 large Eggs Whisked and seasoned with a pinch of salt.
- 1 cup Shredded Cheese (cheddar or mozzarella) Choose a cheese that melts well.
- 2-3 Green Onions Finely chopped.
- 10-12 Egg Roll Wrappers Ensure they are fresh and pliable.
- 2 inches Vegetable or Canola Oil For frying the egg rolls.
- 1 clove Garlic Minced.
- to taste Salt and Pepper For seasoning.
Instructions
- 1. Begin by prepping your ingredients. Chop the steak into small cubes, and finely slice the green onions. Mince the garlic as well, setting everything aside for easy access.
- 2. In a skillet over medium-high heat, add a tablespoon of oil. Once hot, add the minced garlic and sauté for about 30 seconds until fragrant.
- 3. Add the chopped steak to the skillet and season with salt and pepper. Cook for about 5-7 minutes or until browned and cooked through. Remove from heat and allow to cool slightly.
- 4. While the steak is cooling, whisk the eggs in a bowl, seasoning with a pinch of salt. Scramble the eggs over medium heat until just set, then mix in the shredded cheese.
- 5. Once the steak has cooled, combine it with the scrambled egg and cheese mixture. Add the chopped green onions and mix well.
- 6. Take an egg roll wrapper and place it on a clean surface in a diamond shape. Spoon about 2-3 tablespoons of the filling near the bottom edge.
- 7. Fold the bottom corner of the wrapper over the filling, tucking it in tightly. Fold the sides inward, then roll it up towards the top corner, sealing the edge with a little water.
- 8. Repeat this process with the remaining wrappers and filling. Keep unused wrappers covered to avoid drying out.
- 9. In a deep pan, heat about 2 inches of oil over medium heat until it reaches 350°F. Carefully add a few egg rolls at a time.
- 10. Fry the egg rolls for about 3-4 minutes on each side or until golden brown and crispy. Transfer to a paper towel-lined plate to drain excess oil.
- 11. Allow them to cool for a few minutes before serving. Enjoy with your favorite dipping sauce.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for a crispy texture.