- Canola oil, for frying
- 2 eggs
- 2 tablespoons milk
- 2 tablespoons olive oil
- 1 small red onion, thinly sliced
- 1 small red bell pepper, thinly sliced
- 1 small green bell pepper, thinly sliced
- 1 pound roast beef, thinly sliced
- 16 ounces pepper jack cheese, shredded
- 8 egg roll skins
Preheat oil to 350 degrees F in medium pan. Fill with enough oil that egg rolls won’t rest on all-time low of pan. combine egg and milk along, in a very tiny bowl, for egg wash.
In medium saute pan over medium heat add oil, onion, and peppers. Sweat vegetables till slightly softened, concerning two minutes. Add joint and saute till onions area unit semitransparent, concerning five minutes a lot of. Add cheese and blend completely, till cheese begins to soften. take away from heat, strain in a very fine mesh sieve to get rid of excess moisture, and let cool.
Divide cooled mixture into eight equal elements. Place mixture in center of every spring roll skin. Fold in facet corners and roll, waterproofing edges with egg wash. Submerge egg rolls in oil and fry, ensuring the rolls don’t bit the perimeters or all-time low of the pan. Fry in batches, to avoid crowding. till golden brown. take away egg rolls to paper towels to blot excess oil. Cut egg rolls on bias, place on a serving platter and serve hot .
I HOPE YOU’LL ENJOY THE RECIPE!!