Wednesday 11 March 2015


Thinly sliced marinated cut of meat, bell peppers, mushrooms and jalapenos smothered with cheese then cooked (or baked) to melty, tinny perfection during a firm spring roll cocoon.

I have to be honest.  I don’t watch soccer.  I don’t even apprehend what groups ar enjoying within the Super Bowl.  I know, I will hardly decision myself a good yankee.   Growing up, my begetter and brothers favorite soccer therefore I watched soccer.  Now, my husband watches surfboarding, therefore I watch surfboarding.  No soccer. however that doesn’t stop Maine from thinking of you this weekend and the way you\'ll be looking at soccer.  And eating.  And eating.  And hopefully it\'ll be food like epic the Super Bowl, like these Egg Rolls.

Football watchers or not, Apostle and that i couldn’t stop cheering for these egg rolls. they\'re a runaway touchdown that may have you ever on your feet celebrating their lusciousness.  Or for the additional refined sort,  reaching for spring roll once spring roll, once spring roll.  After all, what may be additional epic than marinated cut of meat, bell peppers, mushrooms and jalapenos smothered with Alfredo Sauce and cheese then cooked (or baked if you favor, except for these I wholly advocate fried) to melty, cheesy, perfection during a cocoon of a firm spring roll wrapper…

And then swaybacked.

And dipped.

And swaybacked in your favorite white sauce, sauce or chili sauce?  Nothing involves mind…except…


And epically simple.  Once the meat has marinated, all you are doing is saute the cut of meat and onions dripping in zesty salad dressing, saute the bell peppers, mushrooms and jalapenos for 3-5 minutes, then transfer all of them to your kitchen appliance for a fast chop and you\'ve got ten minute filling. Seriously, i\'m therefore loving with the kitchen appliance methodology I initial developed in my benny Chicken Egg Rolls.  It guarantees the proper filling consistency and takes seconds.  If you don’t have a kitchen appliance, you\'ll be able to actually chop by hand – it \/\/'ll simply slightly longer than a number of seconds.

Add the filling beside either Pepper Jack or Mexican Cheese mix to your spring roll wrapper and fry away! tinny, meaty on the within, crispy, firm outside.

So it,s dose,t matter if you end up on the winning or losing aspect of the game…
You may also like:White Chili With Chicken

At least you\'ll be able to savor these epic Philly Cheesesteak Egg Rolls on the manner.


Serves: 12-14 egg rolls
  • 12-14 egg roll wrappers
  • 1 egg whisked with 1 tablespoon water
  • 1 quart canola or vegetable oil, for frying

  • Steak Marinade
  • 1 pound top sirloin or flank steak, thinly sliced across the grain
  • 1/3 cup zesty Italian Dressing
  • 1 small onion, chopped
  • 2 tablespoons Worcestershire sauce
  • 3 cloves garlic, minced
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 1/4-1/2 of red pepper flakes

  • Filling
  • 8 oz. mushrooms, sliced
  • 1 green pepper, sliced
  • 1-2 jalapenos, deveined, seeded and sliced
  • 2 cups Mexican blend or Pepper Jack cheese or more to taste
  1. Marinate steak with steak marinade ingredients for 1 hour up to overnight.
  2. Heat a large skillet on high heat until very hot. Add steak/onions/marinade and let cook on one side without disturbing, then proceed to cook until meat is cooked through. Transfer meat and onions to a fine hole strainer/sieve and remove any excess liquid by pressing down on the meat mixture. Set aside.
  3. Wipe out skillet and add 1 tablespoon olive oil. Heat over medium high heat then add mushrooms. Sauté for 3-5 minutes or until golden. Remove to a paper towel lined plate. Heat another tablespoon olive oil over medium high heat and add green pepper and jalapeno. Saute for 1 minute.
  4. Add green peppers, jalapenos, mushrooms and steak/onions to a food processor and pulse a few times until roughly chopped. Alternatively, you can chop by hand.
  5. Position an egg roll wrapper with one point towards you. Line the center with 2 tablespoons cheese* and top with ¼ cup steak mixture. Fold bottom corner over filling then continue to roll up, firmly folding sides toward center over filling as you roll. Seal edges with egg wash. Repeat with remaining wrappers and filling. (Refer to your egg roll wrapper for a diagram).
  6. To fry (recommended for extra crispiness): Heat oil in a stock pot or deep-fat fryer to 350F degrees or medium high heat. Fry egg rolls, in batches, 3- 4 at a time until golden brown, turning egg rolls a few times while frying. Drain on paper towels.
  7. To bake: Lightly spray a baking rack and place it onto a baking sheet. Line egg rolls on baking rack and lightly spray with cooking spray. Bake for 10-15 minutes or until golden at 425F degrees.
  8. Serve with your favorite cheese sauce, chili sauce or barbecue sauce with hot sauce to taste.
*If you aren't dipping in cheese sauce and/or want more cheesy egg rolls, add more cheese to taste.


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