10 packages of egg rolls
2 cups cooked sirloin steak strips
1/2 green bell pepper, thinly sliced
1/2 purple onion, thinly sliced
3 tablespoons butter
1/2 teaspoon garlic powder
5 slices provolone cheese, cut in half
canola oil for frying
1 egg, lightly beaten
For the sauce:
1/2 cup light mayonnaise
1 tablespoon milk
1 teaspoon horseradish
1/4 teaspoon garlic powder
1/8 teaspoon fresh cracked pepper
Fill your fryer or pot with at least 1 inch of canola oil. Heat to 375 degrees F.
In a sauté pan, melt the butter over medium-high heat. Add the bell pepper strips and onions and cook until tender (about 5 minutes), then add the steak and garlic powder and mix together. Remove from heat and let cool to room temperature.
Once cooled, place one egg roll wrapper on a clean, dry surface and brush all edges with the lightly beaten egg. Place two strips of steak, bell pepper and onion and a corner in the center of the paper, then add half a slice of provolone cheese. Fold the bottom corner of the papillote over the filling, then fold over the right and left sides. Roll up to the remaining corner and close.
Repeat with remaining egg rolls and filling.
Place two or three egg rolls at a time in hot oil. Cook and turn for 3 to 5 minutes or until all sides are golden brown. Drain on a paper towel-lined plate.
For the sauce:
Combine sauce ingredients in a small bowl and whisk until combined. Add horseradish if you want the sauce to be more tangy.
Serve hot egg rolls with one side of the sauce. Enjoy!