Rocky's Egg Rolls Recipe

Prep the steak

Pat the steak dry with paper towels. If not already very thin, freeze for 20–30 minutes to firm, then slice across the grain as thin as possible (about 1/8" thick). Toss the sliced steak with kosher salt, black pepper and garlic powder; set aside.

Cook vegetables

Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add the diced onion and green bell pepper and sauté 3–4 minutes until softened. Add the sliced mushrooms and cook another 3–4 minutes until mushrooms release moisture and begin to brown. Season lightly with a pinch of salt.

Cook steak

Push vegetables to the side of the pan, increase heat to high, add the seasoned steak in a single layer (work in batches if necessary) and sear 1–2 minutes per side until just browned but not overcooked. Add Worcestershire and soy sauce, toss everything together and cook 30 seconds to combine flavors. Remove from heat and let cool 5 minutes.

Add cheese

Stir in the shredded or thin-sliced provolone/American cheese into the warm steak mixture until cheese begins to melt and coats the meat and veggies. Allow the filling to cool to near room temperature (about 10 minutes) so it won’t overly steam the wrappers during frying.

Prepare an assembly area with a damp towel, a small bowl with the egg beaten together with 1 teaspoon water (egg wash), and the flour for light dusting if wrappers are sticky. Lay one egg roll wrapper diamond-shaped in front of you.

Place about 2–3 tablespoons of the cooled steak-and-cheese filling slightly below center of the wrapper, leaving a 1/2–1 inch border on each side. Do not overfill — filling should be compact and not loose.

Brush the top edges of the wrapper lightly with the egg wash. Fold the bottom corner up over the filling, tuck snugly, fold left and right corners toward the center, and roll tightly to the top corner. Seal the top edge with more egg wash. Repeat until all wrappers are filled (should make about 10–12 egg rolls).

Place assembled egg rolls seam-side down on a tray and chill in the refrigerator 10–15 minutes to firm up; this helps prevent unrolling when frying.

Pour oil into a heavy-bottomed pot or deep skillet to a depth of 2–3 inches and heat to 350°F (175°C). If you don’t have a thermometer, test with a small corner of wrapper — it should sizzle and brown steadily without burning.

Working in batches (do not overcrowd), fry 3–4 egg rolls for 3–4 minutes, turning occasionally, until golden brown and crisp. Use a slotted spoon or spider to transfer to a paper towel–lined rack to drain. Let rest 1–2 minutes before serving so cheese sets slightly inside.

If you prefer baking: preheat oven to 425°F (220°C), place egg rolls seam-side down on a parchment-lined sheet, brush with oil, and bake 15–18 minutes turning once until crisp and golden.

In a small bowl combine mayonnaise, minced chipotle pepper, lime juice, honey, minced garlic, smoked paprika, salt and black pepper. Whisk until smooth and taste-adjust seasoning; add more chipotle for heat or more honey for sweetness.

Chill the aioli at least 10 minutes for flavors to meld. Serve alongside hot egg rolls for dipping.

Arrange egg rolls on a platter, garnish with optional chopped parsley or scallions if desired, and serve with the chipotle aioli on the side. Recommended: cut each egg roll on the bias for easier dipping.