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

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!