Steak Bomb Egg Rolls with a Horseradish Cheddar Dipping Sauce
By á-25138
Steak Bomb Egg Rolls with a Horseradish Cheddar Dipping Sauce, these tasty baked egg rolls are da-bomb!
Ingredients
- 8-10 egg roll wrappers
- 1 tablespoon olive oil
- Pinch salt
- 1 pound shaved steak (or rare roast beef from the deli)
- 1 large green bell pepper, sliced thin
- 1 large yellow onion, sliced thin
- 1 clove garlic, minced
- 2 tablespoons butter
- 2 tablespoons flour
- 3/4 cup heavy cream
- 8 ounce Cabot Horseradish Cheddar Cheese, shredded
- 1/2 teaspoon salt
- 2 scallions, sliced thin
- Additional olive oil for brushing
Details
Servings 8
Preparation
Step 1
In a medium fry pan, heat olive oil over medium/high heat. Add in peppers and onions. Saute until the onions are translucent. Add in steak. Fry until the steak is cooked through. Mix in minced garlic and a pinch of salt. Set aside.
Lay egg roll wrappers out flat. Fill the centers with your steak filling (about 1/4-1/3 a cup. Fold ends in and roll your egg roll (most egg roll wrapper packages include a photo tutorial of how to roll)
Place on a parchment paper lined cookie sheet about 1 inch apart.
Brush egg rolls with olive oil. Bake at 400 for about 5-10 minutes flip over and continue baking for 5-10 additional minutes or until they are golden brown.
While the egg rolls are baking prepare your dipping sauce.
In a medium sauce pan melt butter, whisk in flour creating a paste. Cook over medium heat for approximately 2 minutes. Mix in cream slowly while constantly whisking. Bring mixture to a low boil. Mix in cheese, salt and scallions. Whisk until smooth. Pour into serving bowl.
Dip cooked egg rolls in your hot dip!
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