I had these at a friend’s house party and I begged for the recipe!!

Instructions

Part 1: Prepare the Filling

1. Cook the  Steak: Heat  olive oil in a large skillet over medium-high heat. Add the steak strips, season generously with Montreal steak seasoning, and cook until browned and cooked through, about 4-5 minutes. Remove the steak from the skillet and set aside.

2. Caramelize the Veggies: In the same skillet, add the diced onion and green pepper. Sauté for 6-8 minutes, until softened and lightly caramelized.

3. Combine: Return the cooked steak and any accumulated juices to the skillet with the vegetables. Stir everything together to combine, then remove the skillet from the heat and allow the mixture to cool slightly.

Part 2: Assemble the Egg  Rolls

1. Set Up: Lay an egg roll wrapper on a clean surface with one corner pointing toward you, forming a diamond shape. Place a slice of provolone cheese in the center.

2. Add Filling: Spoon 2-3 tablespoons of the steak and vegetable mixture over the cheese slice.

3. Fold and Roll:

   • Fold Bottom: Lift the bottom corner of the wrapper and fold it snugly over the filling.

   • Fold Sides: Fold the left and right corners inward toward the center.

   • Seal: Brush the remaining top corner with the beaten egg. Roll the filled packet tightly toward the top corner to seal, pressing firmly to ensure it is closed.

4. Repeat: Continue with the remaining wrappers and filling. Keep the assembled egg rolls under a damp paper towel to prevent them from drying out.

Part 3: Fry the Egg Rolls

1. Heat Oil: Pour vegetable oil into a heavy-bottomed pot or deep skillet to a depth of about 1-2 inches. Heat over medium-high heat until it reaches 350°F (175°C).

2. Fry: Working in batches to avoid overcrowding, carefully place the egg rolls in the hot oil. Fry for 3-4 minutes, turning occasionally, until they are golden brown and crispy on all sides.

3. Drain: Use a slotted spoon or spider strainer to transfer the egg rolls to a wire rack set over a baking sheet or a paper towel-lined plate to drain excess oil.

Part 4: Serve

• Serve the egg rolls immediately while hot and crispy, with your choice of dipping sauces such as ranch, spicy mayo, cheese sauce, or marinara.

Chef’s Notes

• Wrapper Wisdom: Ensure your egg roll wrappers are thawed according to package instructions if using frozen. Keep them covered with a damp cloth while working to prevent cracking.

• Don’t Overfill: Using about 2-3 tablespoons of filling per roll is the perfect amount. Overfilling can cause the wrappers to tear during rolling or frying.

• Oil Temperature is Key: Use a kitchen thermometer to maintain the correct oil temperature. If the oil is too cool, the egg rolls will be greasy; if it’s too hot, the outside will burn before the inside is hot.

• Baking Option: For a lighter version, you can bake them. Preheat oven to 400°F (200°C). Brush the assembled egg rolls lightly with oil and bake for 15-20 minutes, flipping halfway, until golden and crispy.

• Make-Ahead: You can assemble the egg rolls ahead of time and keep them refrigerated for a few hours before frying. For longer storage, freeze them on a parchment-lined baking sheet until solid, then transfer to a freezer bag. Fry directly from frozen, adding 1-2 extra minutes to the cooking time.