Philly Cheesesteak Spring Roll
Crispy, golden, and utterly irresistible, Philly Cheesesteak Spring Rolls are the ultimate fusion snack that combines the bold, savory flavors of a classic Philly cheesesteak with the crunch of a perfectly fried spring roll. Packed with tender, thinly sliced ribeye steak, sautéed green bell peppers, onions, mushrooms, and melted provolone cheese, each bite offers a deliciously gooey and hearty filling encased in a satisfyingly crisp shell. Easy to prepare with egg roll wrappers and a quick fry in hot oil, these hand-held delights are perfect for game day appetizers, party snacks, or anytime you crave a flavor-packed treat with a twist. Serve them hot with your favorite dipping sauce for an unforgettable bite-sized crowd-pleaser.
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Recipe Information
Ingredients
- 0.5 pound ribeye steak, thinly sliced
- 1 medium green bell pepper, diced
- 1 medium onion, diced
- 0.5 cup mushrooms, finely chopped
- 1 cup provolone cheese, shredded
- 12 pieces egg roll wrappers
- 4 cups vegetable oil (for frying)
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 1 piece egg, beaten (for sealing)
Instructions
Heat the olive oil in a skillet over medium heat.
Add the minced garlic, diced onions, and diced green bell pepper to the skillet. Sauté for 3-4 minutes until translucent and fragrant.
Add the mushrooms to the skillet and cook for another 2-3 minutes until softened.
Push the vegetables to one side of the skillet and add the thinly sliced ribeye steak to the other side.
Cook the steak for 3-4 minutes, stirring occasionally, until browned and cooked through.
Combine the steak and vegetables in the skillet. Season with salt and black pepper, then remove the skillet from heat and let the mixture cool for 5 minutes.
Lay an egg roll wrapper on a clean surface with one corner pointing towards you (like a diamond shape).
Place 2-3 tablespoons of the cooked filling in the center of the wrapper. Top with a sprinkling of shredded provolone cheese.
Fold the bottom corner of the wrapper over the filling, then fold in the two side corners. Roll up tightly, leaving the top corner open.
Brush the top corner of the wrapper with beaten egg, then seal it by pressing firmly.
Repeat the rolling process with the remaining wrappers and filling.
Heat vegetable oil in a deep skillet or pot to 350°F (175°C).
Carefully add the spring rolls to the hot oil, a few at a time, and fry for 3-4 minutes until golden brown, turning occasionally.
Remove the spring rolls with a slotted spoon and drain them on a plate lined with paper towels.
Serve hot with your favorite dipping sauce (optional) and enjoy!
Nutrition Facts
Calories |
870 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 89.1 g | 114% | |
| Saturated Fat | 15.1 g | 75% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 37 mg | 12% | |
| Sodium | 285 mg | 12% | |
| Total Carbohydrate | 16.0 g | 6% | |
| Dietary Fiber | 0.5 g | 2% | |
| Total Sugars | 0.8 g | ||
| Protein | 9.0 g | 18% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 86 mg | 7% | |
| Iron | 1.1 mg | 6% | |
| Potassium | 139 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
