Ingredients
Method
- Preparing the Filling
- Heat 2 tbsp olive oil in a 12-inch skillet over medium-high heat (180°C / 350°F) until shimmering.
- Add onions and bell peppers, sauté for 5-7 minutes until soft and slightly caramelized.
- Season steak slices with salt, pepper, and garlic powder.
- Add steak to the skillet, cooking 2-3 minutes per side until browned and just cooked through.
- Combine steak and vegetables in the skillet, remove from heat, and let cool for 5 minutes.
- Assembling the Egg Rolls
- Lay one egg roll wrapper on a flat surface with a corner pointing toward you.
- Place 2-3 tbsp of filling in the center, then sprinkle 1-2 tbsp cheese on top.
- Fold bottom corner over filling, fold in sides, and roll tightly, sealing edges with a dab of water.
- Repeat with remaining wrappers and filling.
- Cooking / Frying
- Heat 2-3 tbsp oil in a deep skillet or wok over medium heat (175°C / 350°F).
- Fry 2-3 egg rolls at a time, turning occasionally, for 3-5 minutes until golden brown and crispy.
- Remove and drain on a paper towel-lined plate.
Notes
Variations
- Make it spicy by adding jalapeños or hot sauce.
- Gluten-free option: use rice paper or gluten-free egg roll wrappers.
- Vegan option: swap steak for seitan or jackfruit, cheese for vegan cheese.
Substitutions
- Olive oil can be replaced with avocado or coconut oil.
- Provolone cheese can be substituted with mozzarella or cheddar.
Make-Ahead & Storage
- Roll egg rolls in advance and freeze uncooked for up to 1 month.
- Fry or bake directly from frozen, adding 1–2 minutes to cook time.
Troubleshooting & Common Mistakes
- Avoid overfilling to prevent tearing.
- Fry at consistent temperature to maintain crispiness.
- Season filling before rolling for balanced flavor.
Tools & Equipment
- 12-inch skillet or wok
- Rolling mat or clean surface
- Tongs for frying
- Paper towels for draining
Serving Ideas
- Pair with dipping sauces like garlic aioli or spicy sriracha mayo.
- Serve alongside a fresh salad or cocktail for parties.