Difficulty: Easy - for beginners
canola oil for frying
2 tablespoons milk
2 tablespoons olive oil
1 small onion, diced
1 small green bell pepper, diced
1 1/2 cups canned mushrooms, chopped
1 pound rib eye steak (or sirloin), thinly sliced
8 ounces of provolone cheese (or cheddar) shredded
8-12 egg roll skins
* Preheat oil to 350 degrees F in medium saucepan. Fill with enough oil that egg rolls will not rest on the bottom of pan. Mix egg and milk together, in a small bowl, for egg wash.
* In medium saute pan over medium heat add olive oil, onion, and peppers. Sweat vegetables until slightly softened, about 2 minutes. Add steak and saute for 3-5 min and add mushrooms, cook until onions are translucent, about 3 minutes more. Add cheese and mix thoroughly, until cheese begins to melt. If the meat mixture is still full of excess liquid, drain or strain in a fine mesh, and let cool.
* Place mixture in center of each egg roll skin. Fold in side corners and roll, sealing edges with egg wash. Submerge egg rolls in 350 deg oil and fry, making sure the rolls do not touch the sides or the bottom of the pan. Fry in batches, to avoid over-crowding. until golden brown. Remove egg rolls to paper towels to blot excess oil. Cut egg rolls on bias or slant , place on a serving platter and serve hot.
Dipping sauce: after many tries and fails, we've found that a ketchup/mayo mixture is by far the best dip for these! YUM