Egg rolls for dinner! For an entree! Can you imagine such a thing? I did, and it was brilliant. I was a little intimidated by the idea of rolling my own egg rolls, but it was actually pretty easy. Sure, my first roll was not so pretty…
WHAT YOU NEED
* egg roll wrappers (you can find these in the produce aisle, near the bean sprouts and tubes of garlic puree, etc.)
* 1 egg + a little water for an egg wash
* 1lb top sirloin or flank steak, sliced thin across the grain (I bought already-marinated flank steak, which is a great short-cut–thanks, Trader Joe’s; but you can also make your own marinade – I like this recipe, but you may have one you like already or can find a bazillion online or in marinade books, etc.)
* 1 small onion, chopped
* 8oz sliced mushrooms
* 1 bell pepper (any color), sliced
* 2C shredded cheese of your choice (I used pepper jack)
* optional: 1-2 jalapeno peppers, seeded, and sliced
WHAT TO DO
Heat a large skillet on high, and then add the steak in its marinade and the onions. Cook until the steak is cooked through, turning a few times. Transfer the meat and onions to a strainer to get rid of all the excess liquid, and set aside.
Wipe the pan down and then add a tablespoon of olive oil and heat it to medium. Add the mushrooms and saute them until they’re golden–just a few minutes. Remove them and set them on a paper towel to absorb excess liquid. Then add another tablespoon of olive oil to the pan and cook the peppers for a couple minutes, until just softened.
Add everything you just cooked to a food processor to chop (you could do this by hand, but don’t you like to find reasons to use your fancy appliances?? No? Just me? Anyway, it’s easier. Food process-it up.
I chose to bake my egg rolls. If you want to bake them, preheat your oven to 425F now. (If you want to fry them, you’ll fry them in vegetable or canola oil in a large pot over medium-high heat.)
Get ready to assemble your egg rolls. Prepare a baking tray with a baking rack set into it. Spray the rack with cooking spray. Prepare a small bowl with the egg and water beside you.
Place one egg roll wrapper on a working surface with one corner pointing toward you. Put some cheese in the center of the wrapper, leaving space on all sides for rolling.
Roll it toward you. Pull the corner in the back over the filling and and roll it tightly, pulling the sides in and around the filling, trying your best to keep the whole thing compactly rolled. Use your finger or a pastry brush to seal the edges with the egg wash, then place your egg roll on the rack on the baking tray. Repeat.
When you’ve rolled all your egg rolls, bake at 425F for about 15 minutes.
When they come out all golden brown and slightly crispy, serve them nice and hot. I prepared three dipping sauces: sweet chili sauce, bbq sauce mixed with a little ketchup and a little honey, and mashed avocado mixed with fresh lemon juice and sea salt.
Are you ready for this? This was a success around the table. My daughter maybe enjoyed the filling and the avocado part the best and didn’t fully appreciate the wonder of appetizer for dinner, but still. It landed. Score!