Philly Cheesesteak Egg Rolls

  • Prep Time 25 min
  • Total Time 25 min
  • Servings 8

Ingredients

Ingredients

1
package (17 oz) beef roast au jus
1
tablespoon vegetable oil
1
cup sliced fresh mushrooms (3 oz)
1
medium onion, halved, thinly sliced (1 cup)
1
green bell pepper, cut into thin strips
Vegetable oil for deep frying
8
egg roll skins (from 1-lb package)
1
egg, slightly beaten
8
slices (1 oz each) smoked provolone cheese

Directions

Directions

  • 1 Cook beef roast as directed on package; drain, cool and shred. Reserve au jus for a later use.
  • 2 In 12-inch skillet, heat 1 tablespoon oil over medium-high heat. Cook mushrooms, onion and bell pepper in oil 8 minutes, stirring occasionally, until tender. Remove from heat. Stir in shredded beef. Cool to room temperature.
  • 3 In deep fryer or 4-quart Dutch oven, heat oil to 350°F. Meanwhile, place 1 egg roll skin on work surface with 1 corner facing you. (Cover remaining skins with damp paper towel to prevent drying out.) Brush edges with beaten egg. Top with 1 slice cheese. Spoon 1/2 cup beef filling slightly below center of egg roll skin; fold corner of egg roll skin closest to filling over filling, tucking point under. Fold in and overlap right and left corners. Brush remaining corner again with egg; gently roll egg roll toward remaining corner and press to seal. Place seam side down on plate. Repeat with remaining egg roll skins, beaten egg, cheese and filling.
  • 4 Fry egg rolls, a few at a time, in oil 3 to 5 minutes, turning once, until golden brown. Drain on paper towels. Serve warm.

Notes










Tips

 

Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Egg roll
Calories
318
% Daily Value
Total Fat
18g
0%
Saturated Fat
7g
0%
Sodium
574mg
0%
Total Carbohydrate
18g
0%
Dietary Fiber
1g
0%
Protein
24g
24%
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
1 Starch; 1 High-Fat Meat; 2 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.