The Philly Egg Roll

Filled with ground beef, veggies and cheese, these crunchy delights are fried and served with soy sauce.

Photo by Gayle H.

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1/2

    lb(s) ground beef

  • 1/2

    onion, chopped

  • 1/2

    green bell pepper, chopped

  • 1/2

    red bell pepper, chopped

  • 2

    cloves garlic, minced

  • 1/2

    tsp each salt and pepper

  • 1

    Tbsp Worcestershire sauce

  • Salt and pepper

  • 12

    egg roll wrappers

  • 2

    cups white American cheese, shredded

  • 2

    cups orange Cheddar, shredded

  • 1

    Tbsp cornstarch

  • 1/2

    cup water

  • 5

    cups canola oil, for frying

Directions

1. Heat a frying pan on medium and add 1 tablespoon oil. Place ground beef into the frying pan and cook. Once cooked, drain out the ground beef in a sieve. 2. Put the pan back on the heat and add onion, green peppers, and red peppers. Sauté until cooked and add the ground beef back into the pan. Season with Worcestershire sauce, salt, and pepper. Remove from heat and cool. 3. Lay one egg roll wrapper on your work surface. Spoon 2 tablespoons of the ground beef filling into the middle of the wrapper. Add to that some of the white American cheese, and the orange cheddar cheese. Starting from the bottom left, pull the corner over the filling, then fold the two sides in. Wet the edges and roll tightly. 4. Mix together the cornstarch and water and seal the edges with this mixture. Repeat with the remaining egg roll wrappers and filling. 5. Heat the deep-fry oil to 425ºF (220ºC). Place egg rolls into the oil and cook until golden brown. Place on paper towels to drain excess oil. Season with salt and serve with soy sauce.

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