Page 2: Preparation and Cooking Instructions
🔪 Step 1: Prep the Ingredients
Slice the Beef: If your beef isn’t pre-sliced, place it in the freezer for about 30 minutes. This firms it up, making it much easier to slice against the grain into paper-thin strips.
Chop & Mince: Thinly slice the yellow onions. Mince the garlic.
Prepare the Sealer: Whisk the egg in a small bowl to create an egg wash for sealing the egg roll wrappers.
Set up the Frying Station: Pour the frying oil into a large, deep pot or a Dutch oven. Heat the oil to 350°F (175°C). Use a kitchen thermometer to monitor the temperature; this is crucial for a golden, crispy result.
🍳 Step 2: Cook the Philly Cheesesteak Filling
Caramelize Onions: Heat 1 tablespoon of oil in a large skillet or wok over medium heat. Add the sliced onions and a pinch of salt. Cook, stirring occasionally, for 10-15 minutes until they are soft and nicely caramelized to a light brown color. Add the minced garlic during the last minute of cooking. Remove the onions and garlic from the skillet and set aside in a large bowl.
Cook the Beef: Increase the heat to medium-high. Add the remaining oil. Add the thinly sliced beef to the skillet in batches (do not overcrowd) to ensure even cooking and browning.
Seasoning: As the beef cooks, break it up with a wooden spoon or spatula. Season generously with salt, black pepper, and 1 tablespoon of Worcestershire sauce. Cook for only 2-3 minutes until the beef is just browned.
Combine & Cool: Return the cooked onions and garlic to the skillet with the beef. Mix well. Turn off the heat. Crucially, allow the filling to cool slightly before proceeding to the wrapping stage. Hot filling will make the wrappers soggy and prone to tearing.
🌯 Step 3: Assemble the Egg Rolls
This is the key to that perfectly enclosed, crispy appetizer.
Lay the Wrapper: Place an egg roll wrapper on a clean, dry surface with one corner pointing toward you (like a diamond).
Place the Filling: Spoon about 2-3 tablespoons of the slightly cooled beef and onion mixture horizontally across the center of the wrapper, leaving several inches of space on either side.
Add the Cheese: Tear 1/2 to 1 slice of Provolone cheese into strips and lay them directly on top of the beef filling.
Fold the Corners:
Fold the bottom corner up over the filling.
Fold the left and right corners inward toward the center, creating an envelope shape.
Brush the top corner and the edges of the remaining wrapper with the egg wash.
Roll Tightly: Roll the egg roll firmly away from you toward the remaining top corner. Ensure the roll is tight and the edges are sealed completely by pressing down gently.
Repeat: Continue the process until all the filling has been used. Keep the finished egg rolls covered with a clean, damp cloth to prevent them from drying out.
Page 3: Frying, Serving, and Pro Tips
🔥 Step 4: Frying the Egg Rolls
Check Oil Temperature: Verify the oil is maintained at 350°F (175°C). If the oil is too cool, the egg rolls will absorb too much oil and be greasy. If it’s too hot, they will brown too quickly and the filling won’t heat through.
Fry in Batches: Carefully lower 3-4 egg rolls into the hot oil using tongs. Do not overcrowd the pot, as this will drop the oil temperature.
Cook Until Golden: Fry for 4-6 minutes, turning occasionally, until the wrappers are a deep golden-brown and appear crispy on all sides.
Drain: Use tongs or a spider strainer to remove the egg rolls from the oil. Place them immediately on a wire rack lined with paper towels to drain excess oil.
See more on the next page
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