Ingredients
Filling
- 1 lb (450g) ribeye steak (thinly sliced) (or sirloin if cheaper)
- 1 tbsp vegetable oil
- 1 small onion, thinly sliced
- 1 small green bell pepper, thinly sliced
- 1 cup mushrooms (optional), sliced
- 2 cloves garlic, minced
- Salt & black pepper (to taste)
- 1 tbsp Worcestershire sauce
- 6–8 slices provolone cheese (or 1 cup shredded)
Egg Rolls
- 10–12 egg roll wrappers
- 1 egg (beaten, for sealing)
- Oil for frying
🔥 Instructions
1. Cook the filling
- Heat oil in a pan over medium-high heat.
- Add onions, peppers, and mushrooms. Cook until soft (about 5–6 minutes).
- Add garlic, cook for 30 seconds.
- Push veggies to the side, add sliced steak.
- Season with salt, pepper, and Worcestershire sauce.
- Cook until steak is just done (2–3 minutes), then mix everything together.
- Turn off heat and let cool slightly.
2. Add cheese
- Mix in provolone while still warm so it melts into the filling
(or place cheese slices directly when assembling for gooier rolls)
3. Assemble egg rolls
- Lay wrapper in a diamond shape.
- Add 2–3 tablespoons of filling near the center.
- Fold bottom corner over filling.
- Fold in sides, then roll tightly.
- Seal edge with beaten egg.
4. Fry
- Heat oil to 175°C / 350°F
- Fry 3–4 rolls at a time for 3–4 minutes, until golden brown
- Drain on paper towels
🥣 Optional Dipping Sauces
- Cheese sauce
- Garlic aioli
- Ketchup + mayo mix
- Spicy sriracha mayo
💡 Tips
- Freeze rolls for 10–15 minutes before frying → helps keep shape
- Don’t overfill or they’ll burst
- You can air-fry: 200°C (400°F) for 10–12 minutes, flipping halfway