Philly cheesesteak egg rolls

Philly cheesesteak egg rolls

Ingredients

  • one pound ground beef
  • one tablespoon Worcestershire sauce
  • half teaspoon salt
  • half teaspoon ground black pepper
  • two tablespoons butter
  • one yellow onion, chopped
  • half green bell pepper, chopped
  • twenty four egg roll wrappers
  • eleven slices American cheese
  • ¾ cup vegetable oil for frying

Directions

Heat a skillet over medium heat. Cook beef, breaking apart as little as possible, until browned and still the size of peas, five to seven minutes. Add Worcestershire sauce, salt, and pepper. Stir gently and remove mixture from pan.
Melt butter in the skillet. Add onion and bell pepper; cook and stir until browned, five to seven minutes. Return beef mixture to the skillet and stir to combine. Let filling cool while preparing the wrappers.
Lay egg roll wrappers on a flat surface. Place half a slice of American cheese onto each. Add three tablespoons of the filling on top of each egg roll. Pull the bottom left corner over the filling and fold the two sides in, moistening edges with water as you go; roll tightly.
Heat about one inch oil in a large saucepan over medium-high heat. Add three to four egg rolls at a time and fry until browned, three to four minutes. Repeat with remaining egg rolls.

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