1 lb Sirloin Strips (lean) or other beef sliced thin
1 Green Pepper (large)
1 Onion (medium)
Sargento Provolone Slices, 1 pkg, 8 oz or Shredded
Nasoya Egg Roll Wraps (approx 8)
McCormick Grill-Mates Montreal Steak Seasoning
Olivio Buttery Spray
Vegetable Oil (if deep frying)
Dice green pepper and onion into bite size pieces and sauté in a pan with oil/butter over medium heat
Cut sirlion steak strips into small pieces (about 1 inch each) and add to pan with pepper and onion mixture
Season generously with McCormick Grill Mates Montreal Steak Seasoning
Cook over medium heat until steak is cooked through and peppers and onions are soft, the slower the better for flavour and texture
Once cooked, remove from heat and set aside for 10 minutes to allow meat to rest
Place Nasoya Egg Roll Wraps on parchment paper.
Beat the egg in a bowl and brush the four edges of each egg roll wrap with egg (this will help seal the egg roll together when cooking)
Add about 2 tablespoons of steak/pepper/onion mixture to the middle of the egg roll shell and top with a folded slice of provolone cheese on top.
Fold the bottom of the egg roll halfway up to cover the meat mixture (like an envelope), then fold it in on both sides.
Before folding the top down, add a little more egg (like glue) and fold the top down, closing the egg roll.
Place each egg roll in preheated vegetable oil over medium heat (you don’t want the oil to get too hot), turning until golden brown (about 3-4 minutes each)
Air Fryer Option:
Spray the outside of the egg roll with Olivio Buttery Spray and place in the air fryer at 390 degrees for 12 minutes. Return halfway through if necessary depending on your air fryer.
Lightly spray the outside of the egg roll with Olivio Buttery Spray and place in a preheated 400 degree oven for 10-12 minutes, flipping halfway through.
Once fully cooked, let the egg rolls cool on a paper towel lined plate before serving. delicious!
If you want to make a dip for these, a mayonnaise / horseradish mixture matches perfectly!