Eggrolls - The Boiled Frog Way

It never fails that mixed breeds and hybrid recipes are always the best.  Tonight we made Philly Cheese Steak Egg Rolls and they were incredible!  A big thanks to our guests from Holland and Berlin, Germany for being guinea pigs for another new recipe ... Pawel and Kathy were even recruited to help assemble some wontons.

Philly Cheese Steak Egg Rolls

Ingredients

• 1 pound beef, thinly sliced
• 3 garlic cloves minced
• 1 tbs Montreal Steak Spice
• Canola oil, for frying
• 2 eggs
• 1 tbs water
• 2 tablespoons olive oil
• 1 small red onion, thinly sliced
• 2 small red bell pepper, thinly sliced
• 16 ounces pepper jack cheese, shredded
• 10 egg roll skins

Directions

Thinly slice steak and marinate in a plastic ziptop bag with garlic and steak spice for 3 to 4 hours.

In medium saute pan over medium heat add olive oil, onion, and peppers. Sweat vegetables until slightly softened, about 2 minutes. Add beef and saute until onions are translucent and steak is cooked, about 10 minutes more. Remove from heat, strain and let cool.  Add cheese and mix thoroughly.

Preheat oil to 350 degrees F in medium saucepan. Fill with enough oil that egg rolls will not rest on the bottom of pan. Mix egg and water together, in a small bowl, for egg wash.

Divide cooled mixture into 10 equal parts. Place mixture in center of each egg roll skin. Fold in side corners and roll, sealing edges with egg wash. Submerge egg rolls in oil and fry, making sure the rolls do not touch the sides or the bottom of the pan. Fry in batches, to avoid over-crowding. until golden brown. Remove egg rolls to paper towels to blot excess oil. Cut egg rolls on bias, place on a serving platter and serve hot with bbq sauce.