Prep time
10 mins
Cook time
15 mins
Total time
25 mins
Recipe type: Appetizer
Serves: 8
  • 1 tbs olive oil
  • 1 small onion
  • 1 small bell pepper
  • 1 lb thinly cut ribeye
  • 1 lb pepperjack cheese, shredded
  • 8 egg roll wrappers
  • Oil for frying
  1. Heat oil in a medium sized saucepan until it reaches 350 degrees F. Use enough oil to cover the egg rolls completely without them resting on the bottom of the pan.
  2. Thinly slice onions, peppers, and ribeye
  3. Over medium heat, in a saute pan, add olive oil, onions, and peppers, cool until peppers and onions have begun to sweat, about 2 minutes.
  4. Add thinly sliced ribeye, and saute until ribeye is cooked and onions are translucent. About 5-7 minutes.
  5. Add cheese, and stir until it is melted.
  6. Evenly divide cooled mixture between the 8 egg roll wrappers, and fold according to package directions. Use water or egg wash to seal the egg rolls.
  7. Now place egg rolls in the hot oil, making sure they are completely submerged and fry.
  8. Fry in batches, to avoid over-crowding.
  9. Cook until golden brown.
  10. Remove egg rolls and put on a paper towel to absorb excess oil.
  11. Serve and enjoy!

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