Cheesesteak Egg Rolls

Recipe View 5 mins Prepare the Filling: Heat 1 tablespoon vegetable oil in a large skillet over medium heat. Add the chopped onion and cook until softened and translucent, about 5 minutes.

Recipe View 10 mins Cook the Steak: Add the frozen shaved steak to the skillet, breaking it up with a spatula. Cook, stirring occasionally, until the steak is cooked through and no longer pink, about 8-10 minutes. Remove from heat and set aside to cool slightly.

Recipe View 2 mins Assemble the Egg Rolls: Lay out 8 egg roll wrappers on a clean, flat surface. Place a half-slice of cheese in the center of each wrapper. Top with an equal portion of the steak and onion mixture.

Recipe View 5 mins Roll the Egg Rolls: Fold the sides of the wrapper inward, then tightly roll from the bottom up, sealing the edge with a dab of water. Ensure the egg rolls are sealed well to prevent filling from escaping during frying.

Recipe View 8 mins Fry the Egg Rolls: Heat about 1 inch of oil in a deep fryer or large skillet to 375°F (190°C). Carefully place the egg rolls in the hot oil, working in batches to avoid overcrowding. Fry until golden brown and crispy on all sides, about 2-3 minutes per side.

Recipe View Drain and Serve: Remove the fried egg rolls from the oil and place them on a paper towel-lined plate to drain excess oil. Serve immediately with ketchup or your favorite dipping sauce.