Let’s Get Rolling!
- Heat vegetable oil in a large skillet over medium-high heat.
- Add beef; cook until browned. Season with salt and pepper. Remove and set aside.
- Add onion and bell pepper to the skillet; cook until softened.
- Return beef to the skillet; mix well.
- Place an egg roll wrapper on a flat surface. Add a slice of provolone cheese diagonally.
- Top with a spoonful of the beef mixture.
- Fold the bottom corner over the filling, then fold in the sides. Roll tightly, dabbing water on the top corner to seal.
- Repeat with remaining wrappers and filling.
- Heat vegetable oil in a deep fryer or large pot to 350°F (175°C).
- Fry egg rolls until golden brown and crispy (about 2-3 minutes per side).
- Remove and drain on a paper towel-lined plate.
- Serve hot with your favorite dipping sauce (sriracha mayo is amazing!).
Keto/Low-Carb Options
For a keto or low-carb version, skip the wrappers! Use lettuce leaves as wraps instead, securing with toothpicks. Consider swapping onions and peppers for low-carb veggies like mushrooms or zucchini.
Pro Tips for Perfect Rolls
- Thinly slice the beef for even cooking.
- Use a non-stick skillet to prevent sticking.
- Don’t overfill the wrappers!
- Keep a close eye while frying to prevent burning.
- Get creative! Experiment with different cheeses and toppings.
Frequently Asked Questions
Can I make these ahead of time?
Yes! Prepare the egg rolls and refrigerate until ready to fry. Store in an airtight container.
Can I bake them instead of frying?
Yes, bake at 400°F (200°C) for 15-20 minutes, brushing with oil first.
Can I freeze them?
Yes! Freeze unfried egg rolls on a baking sheet, then transfer to a freezer bag. Fry from frozen, adding a minute or two to the cooking time.
Enjoy your delicious Philly Cheesesteak Egg Rolls!
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