Steak and Cheese Eggrolls came into my life completely by accident. One night the Asian takeout order was messed up. I sunk my teeth into what I thought was a normal eggroll, and to my surprise and ultimately to my delight there it was - steak and cheese. And there it began, a new guilty pleasure. It's not the type of food one brags about, yet it is the type of food shared amongst close friends and the occasional pub/bar mate.
Ingredients
2 frozen beefsteaks Or 4 oz fresh shaved round beefsteaks
1/4 teaspoon salt
1/4 teaspoon pepper
1/3 cup minced onions
1/2 cup shredded cheese (provolone, coby, cheddar, or Mexican blend)
6 eggroll wrappers
2 tablespoons water
2/3 cup cooking oil
Step One:
Heat a skillet over medium heat and add the beefsteaks. Season with the salt and the pepper and cook thoroughly done. Reserve the beefsteaks to a cutting board, and add the onions to the skillet and cook until soft. Bowl the onions and remove the skillet from heat. Back at the cutting board chop the beefsteaks.
Step Two:
Pour 1 tablespoon of water into a small shallow bowl. Retrieve the eggroll wrappers from the package. Please note they can dry out quickly. Turn the wrapper such that one of the corners faces you as if you are south and the opposite corner is north. Place 1/4ths of the beefsteak, onion, and cheese on the corner closest to you.
Dip your fingers in to the water and moisten the east and west corners. Roll the wrapper from south to north, making sure to tuck in the east and west corners as you go. At the vest end moisten the north corner with a bit of water. Repeat for the remaining three wrappers.
Step Three:
Add 2/3 cups of cooking oil to a skillet. If you own a home deep fryer, then by all means feel free to use it for this preparation. Heat the oil to 350 degrees (it should shimmer). Using tongs add the eggrolls to the skillet. After 1 1/2 minutes rotate the eggrolls until all sides are crispy and golden.
Step Four:
Place the eggrolls on a plate lined with paper towels to absorb any excess oil. After about a minute serve them and enjoy.
Ingredients
2 frozen beefsteaks Or 4 oz fresh shaved round beefsteaks
1/4 teaspoon salt
1/4 teaspoon pepper
1/3 cup minced onions
1/2 cup shredded cheese (provolone, coby, cheddar, or Mexican blend)
6 eggroll wrappers
2 tablespoons water
2/3 cup cooking oil
Step One:
Heat a skillet over medium heat and add the beefsteaks. Season with the salt and the pepper and cook thoroughly done. Reserve the beefsteaks to a cutting board, and add the onions to the skillet and cook until soft. Bowl the onions and remove the skillet from heat. Back at the cutting board chop the beefsteaks.Step Two:
Pour 1 tablespoon of water into a small shallow bowl. Retrieve the eggroll wrappers from the package. Please note they can dry out quickly. Turn the wrapper such that one of the corners faces you as if you are south and the opposite corner is north. Place 1/4ths of the beefsteak, onion, and cheese on the corner closest to you.
Dip your fingers in to the water and moisten the east and west corners. Roll the wrapper from south to north, making sure to tuck in the east and west corners as you go. At the vest end moisten the north corner with a bit of water. Repeat for the remaining three wrappers.
Step Three:
Add 2/3 cups of cooking oil to a skillet. If you own a home deep fryer, then by all means feel free to use it for this preparation. Heat the oil to 350 degrees (it should shimmer). Using tongs add the eggrolls to the skillet. After 1 1/2 minutes rotate the eggrolls until all sides are crispy and golden.
Step Four:
Place the eggrolls on a plate lined with paper towels to absorb any excess oil. After about a minute serve them and enjoy.
No comments:
Post a Comment