Ingredients (Serving 8):
8 Egg Roll wrappers
8 Slices provolone cheese
1 lb. Steak strips, cut into small cubes
1 Green pepper, diced
1 Onion, diced
1 Tbsp. Olive oil
1 Large egg, beaten
McCormick Montreal steak seasoning
Vegetable oil for frying
Instructions:
Preparing the Filling:
In a pan set over medium-high heat, warm the olive oil.
Add steak, onion, and peppers to the skillet. Sauté the veggies until they are tender and the meat is cooked through.
Season with steak seasoning to taste and drain any excess fat. Allow the meat mixture to cool slightly.
Assembling the Eggrolls:
Lay the egg roll wrappers flat and brush the outside edges with beaten egg.
Avoiding the edges, spread a coating of the meat mixture in the middle of each wrapper.
Top the filling in each wrapper with a folded slice of cheese.
Rolling the Eggrolls:
Each egg roll wrapper should have its sides folded in before the bottom is folded up and the wrapper is rolled over the contents.
. Seal it closed by folding down the top edge to form a pocket.
Frying the Eggrolls:
In a wok or high-sided pan, heat several inches of vegetable oil over medium-high heat.
Fry the egg rolls until they are crispy and golden brown on all sides.
Drain the cooked egg rolls on a paper towel-lined plate before serving.