A couple of days ago on a message board I read quite frequently, someone mentioned that they were having Philly Cheesesteak Spring Rolls as appetizers for their wedding. Usually I’m not a huge fan of anything that needs to be fried, but my love of egg rolls and cheesesteaks won out and I knew I needed to make these immediately.
I don’t know if I’ve ever mentioned it or I just assumed it was implied, but I rarely ever cook dinner on Saturday. While I may spend hours in the kitchen baking, I consider it my one “off” day from cooking. But, the menu was already planned for the week and I couldn’t wait to make these, so I gave up my off day to try them out!
A quick Google search results in quite a few different variations of the recipe. Since I had an extra red and green pepper hanging out in the fridge, I decided to use Guy Fieri’s recipe as an inspiration.Print
Philly Cheesesteak Spring Rolls
- Yield: 8 1x
- 10 slices Steak-Umms
- 1 red pepper, thinly sliced
- 1 green pepper, thinly sliced
- 1/4 red onion, thinly sliced
- 4 slices American cheese, broken into pieces
- 4 slices Provolone cheese, broken into pieces
- 16 spring roll (or egg roll) wrappers
- 1 egg
- 1 tbs. milk
- canola oil, for frying
- 1 tbs. olive oil
- 2 tbs. Chipotle or Southwest mustard
- 1 tsp. ketchup
- 1 tsp. honey
1. Add the olive oil to a large skillet over medium-high heat. Once hot, add the red pepper, green pepper and onion. Saute for about 10 minutes, just until the vegetables are soft.
2. Remove the vegetables from the pan. Break up the Steak-Umm slices and add to the pan. Stir frequently until cooked through. Scoot the meat to the side of the pan and spray the remaining pan with non-stick cooking spray. Return the vegetables to the pan and add the cheese. Lower the heat to low and stir frequently until the cheese has melted.
3. Place a colander over a bowl and scoop the filling into the colander. Shake a few times to let the excess oil drain to the bowl. Season the filling with salt and pepper.
4. In a small bowl, beat together the egg and milk.
5. Lay a spring roll wrapper with a corner facing you so it makes a diamond shape. Spoon 2-3 tablespoons of the filling mixture into the bottom portion of the spring roll wrapper. Fold the corner closest to you up to the filling and then take both sides and fold them in. Use a pastry brush to dab a small amount of the egg mixture onto the remaining corner of the spring roll. Take the filled portion of the spring roll and roll it up to the remaining corner. Press down lightly to seal.
6. Place another spring roll in front of you in a diamond shape. Brush all of the edges of the spring roll with the egg wash. Place the previously rolled roll into the center of this wrapper. Fold the bottom corner up, fold in each side and roll to meet the top corner. Repeat with remaining rolls.
7. Fill a large pan with 1-2 inches of canola oil. Heat over medium heat.
8. Meanwhile, in a small dish, add the ingredients for the dipping sauce and stir well to combine.
9. Once the oil is hot, use tongs to gently place the spring rolls into the oil. Fry until golden brown on all sides. Work in batches if your pan is not large enough.
10. Transfer the spring rolls to a paper towel lined plate and blot to remove excess oil. Cut on the bias and serve immediately with dipping sauce.
Inspired by: Guy Fieri
For someone who isn’t a big fan of fried foods, these were awesome! Tom, the resident vegetable hater said he wouldn’t mind them with just meat and cheese, so no surprises there. The flavors of the peppers and onion didn’t come through too strongly so I don’t know what he’s talking about. 🙂
If you like your cheesesteak super cheesy, I’d recommend doubling the amount of cheese. Personally, as a cheese-a-holic, I didn’t think it was nearly enough.