★Ingredients
1 onion, finely chopped
1 lb (450 g) thinly sliced beef (such as ribeye or sirloin)
8 oz (225 g) mozzarella or provolone cheese, shredded
1 bell pepper, finely chopped (optional)
1 tablespoon olive oil
8–10 egg roll wrappers
Salt and pepper to taste
Oil for frying
★Instructions
- Cook the Filling
Heat the olive oil in a large skillet over medium heat.
Add the chopped onion (and bell pepper if using), sautéing until soft.
Add the thinly sliced beef and cook until browned. Season with salt and pepper.
Once cooked, remove from heat and let cool slightly.
- Assemble the Egg Rolls
Place an egg roll wrapper on a flat surface with a corner pointing towards you (diamond shape).
Add a few spoonfuls of the beef mixture and a bit of shredded cheese onto the center of the wrapper.
Fold the bottom corner over the filling, then fold in the sides and roll it up tightly. Seal the edge with a bit of water.
- Fry the Egg Rolls
Heat oil in a deep fryer or large skillet to 350°F (175°C).
Fry the egg rolls in batches until golden brown and crispy, about 3–5 minutes per side.
Drain on paper towels.
- Serve
Serve hot with dipping sauces like ketchup, ranch, or even cheese sauce.
Enjoy!