Crispy and delicious, these cheesy steak spring rolls are filled with savory shaved steak and colorful bell peppers, making for a delightful appetizer or snack.
Ingredients
1 pound shaved steak
1 cup American cheese
1/2 cup green bell pepper
1/2 cup red bell pepper
1/2 cup yellow bell pepper
10 pieces egg roll wrappers
to taste salt
to taste pepper
for frying oil
Method
Heat a large skillet over medium heat and sauté half of the shaved steak, stirring constantly until it reaches a nice brown color, which should take around 3 to 5 minutes. Once cooked, set it aside on a plate and repeat with the remaining steak. Afterward, drain excess juices and finely chop the steak.
In a bowl, mix the chopped steak with American cheese and diced bell peppers in green, red, and yellow. Season the mixture with salt and pepper according to your taste.
On a clean surface, position an egg roll wrapper in a diamond orientation. Place a generous scoop of the steak and cheese filling in the center. Fold the bottom corner over the filling, tuck in the two side corners, and roll it up towards the top corner, ensuring it is sealed tightly. Repeat this with the rest of the wrappers and filling.
In a deep-fryer or large saucepan, heat oil. Carefully add a few of the prepared egg rolls, seam-side down, into the hot oil. Fry them, turning occasionally, until they turn a beautiful golden brown, which should take about 2 to 3 minutes. Continue with the remaining egg rolls.
