Philly Cheesesteak Egg Rolls
Philly Cheesesteak Egg Rolls requires approximately 25 minutes from start to finish. This recipe serves 8. One portion of this dish contains approximately 23g of protein, 14g of fat, and a total of 258 calories. This recipe covers 15% of your daily requirements of vitamins and minerals. It works well as a reasonably priced hor d'oeuvre. 1 person found this recipe to be yummy and satisfying. A mixture of onion, provolone cheese, vegetable oil, and a handful of other ingredients are all it takes to make this recipe so tasty. com. This recipe is typical of Chinese cuisine.
Instructions
Cook beef roast as directed on package; drain, cool and shred. Reserve au jus for a later use.
In 12-inch skillet, heat 1 tablespoon oil over medium-high heat. Cook mushrooms, onion and bell pepper in oil 8 minutes, stirring occasionally, until tender.
Remove from heat. Stir in shredded beef. Cool to room temperature.
In deep fryer or 4-quart Dutch oven, heat oil to 350F. Meanwhile, place 1 egg roll skin on work surface with 1 corner facing you. (Cover remaining skins with damp paper towel to prevent drying out.)
Brush edges with beaten egg. Top with 1 slice cheese. Spoon 1/2 cup beef filling slightly below center of egg roll skin; fold corner of egg roll skin closest to filling over filling, tucking point under. Fold in and overlap right and left corners.
Brush remaining corner again with egg; gently roll egg roll toward remaining corner and press to seal.
Place seam side down on plate. Repeat with remaining egg roll skins, beaten egg, cheese and filling.
Fry egg rolls, a few at a time, in oil 3 to 5 minutes, turning once, until golden brown.