Philly cheese steak egg rolls have a crunchy exterior of a traditional Chinese style egg roll but the filling was packed with the deliciousness of a traditional Philly Cheese Steak.
2ozwhite button or baby bella mushroomschopped finely
1/2cuponion, diced
1/2teaspoongarlic powder
1/2teaspoononion powder
1teaspoonWorcestershire sauce
1/2teaspoonfresh ground pepper
Oil for frying
2tbspwater for sealing the egg roll wrappers
Instructions
Brown ground beef in a large skillet, drain off grease, and add the mushrooms, onions, bell peppers, garlic powder, onion powder, Worcestershire sauce and pepper. Cook until onions and bell peppers are tender. Drain meat mixture in a fine mesh strainer or sieve. Allow all liquid to drain and mixture to cool.
Working with one egg roll wrapper at a time, place on a clean dry surface with one of the corners in front of you (like a diamond shape) brush all edges with water or beaten egg, and place 1 slice of cheese in the center and approximately 1/4 cup of the meat mixture in the center. Fold the bottom corner over the filling making sure you tuck the end under the meat, then fold in each of the sides and then roll towards the remaining corner. Make sure to press down on all edges to make sure the roll seals closed.
Repeat with the remaining wrappers, this recipe made 20 egg rolls.
Heat a large frying pan with enough oil to have about 1 1/2 inches of oil in the pan. Place 2 or 3 rolls into the hot oil, gently turn after 3 or 4 minutes, cook until all sides are golden brown, remove from oil and either drain on a cooling rack or on paper towels.
Place into a warm oven until all rolls are fried or until ready to serve.
Serve with your favorite dips, such as melted cheese dip or a horseradish based mayonnaise