Steak Egg Rolls Recipe
Thin shaved steak, filled with white cheddar. Served W/ Horseradish Aioli
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Ingredients
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Filling
Egg roll wrappers and assembly
Frying
Horseradish Aioli
Method
Filling
- 1
Prep steak
Pat the shaved steak dry with paper towels. Season evenly with kosher salt and black pepper.
- 2
Cook aromatics
Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add the sliced onion and cook, stirring occasionally, until softened and beginning to brown, about 4–5 minutes. Add the minced garlic and cook 30 seconds until fragrant.
- 3
Cook steak
Increase heat to high and add the remaining 1 tablespoon vegetable oil. Add the shaved steak in an even layer and cook without stirring for 30–45 seconds to develop some color, then stir and cook until just cooked through, about 1–2 more minutes (thin shave cooks quickly).
- 4
Finish filling
Stir in soy sauce and Worcestershire sauce, cook 15–30 seconds to deglaze and distribute flavor. Remove skillet from heat and let filling cool for 8–10 minutes until warm but not hot. Fold in shredded white cheddar and sliced green onions (if using) so cheese begins to soften and bind the mixture.
Egg roll wrappers and assembly
- 5
Make sealing paste
Whisk together the all-purpose flour and water to make a thick paste (egg wash stand-in) and set nearby.
- 6
Assemble egg rolls
Lay one egg roll wrapper on a clean surface with a corner pointing toward you (diamond shape). Place about 2–3 tablespoons of the cooled steak-and-cheddar filling slightly below center. Fold the bottom corner up over the filling, tuck snugly, fold both side corners toward the center, then roll tightly toward the top corner. Brush the top corner with the flour paste and press to seal. Repeat with remaining wrappers and filling (should make 8 egg rolls).
- 7
Frying
- 8
Heat oil
Pour oil into a deep, heavy-bottomed pot or deep fryer to a depth of about 2–3 inches. Heat oil to 350°F (175°C). If you don't have a thermometer, test with a small corner of wrapper; it should sizzle and brown slowly.
- 9
- 10
Drain
Transfer fried egg rolls to a wire rack set over a baking sheet or to paper towels to drain excess oil. Let rest 2–3 minutes before serving so the cheese inside sets slightly.
Horseradish Aioli
- 11
Mix aioli
In a small bowl, combine mayonnaise, prepared horseradish, Dijon mustard, lemon juice, minced garlic, and hot sauce (if using). Whisk until smooth. Season to taste with salt and black pepper. Chill at least 10 minutes to let flavors marry.
- 12
Serve
Slice egg rolls on the bias or serve whole with horseradish aioli on the side for dipping.