INGREDIENTS
-thin top round beef, cut into small pieces
-sliced provolone cheese (or whatever cheese you like)
-1 green bell pepper, diced small
-2 onions, diced small
-1 clove of garlic, minced
-worschschire sauce
-salt and pepper
-egg roll wrappers
-vegetable oil
DIRECTIONS
-Heat oil in a pan then add the peppers and cook for a minute
-Add diced onions and cook until translucent
-Add in the beef, garlic, salt and pepper then cook for a bit
-Add a dash of worscherschire sauce when almost cooked
-When fully cooked drain any liquid in the pan and let the beef cool
-Add a slice of cheese to the middle of the wonton wrapper then add a scoop of beef
-Paint the edges of the wrapper in egg wash then roll (see video below for how to fold)
-Heat enough vegetable oil in a pan to cover the eggroll around halfway
-Fry the egg rolls for 2-3 minutes per side
-Enjoy!
<- Follow along this video if you need help rolling the egg rolls. Don’t worry if they aren’t the prettiest as long as they are fully sealed. They’ll look better once you fry them. Try to fry them on the side with the seam.
chef grc 