Philly Egg Rolls Recipe

Cook the Beef

In a large skillet over medium heat, add the ground beef. Cook until browned, breaking it apart with a spatula, about 5-7 minutes.

Add Onion

Add the chopped onion to the skillet and continue to cook for an additional 3-4 minutes until the onion is softened.

Mix in Spices

Sprinkle in the garlic powder, salt, and black pepper. Stir to combine and cook for another 2 minutes.

Add Cream Cheese and Provolone

Remove the skillet from heat and mix in the cream cheese and shredded provolone cheese until well combined. Allow the mixture to cool slightly.

Prepare Wrappers

Lay an egg roll wrapper on a clean surface with one corner pointing towards you.

Fill the Wrapper

Place about 2 tablespoons of the beef and cheese mixture in the center of the wrapper.

Roll the Egg Roll

Fold the corner closest to you over the filling, then fold in the sides and roll tightly to seal. Use a little water to seal the edges if necessary.

Repeat

Repeat the filling and rolling process with the remaining wrappers and filling.

Heat Oil

In a deep frying pan, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).

Fry the Egg Rolls

Carefully add a few egg rolls to the hot oil, frying in batches to avoid overcrowding. Fry for about 3-4 minutes or until golden brown and crispy.

Drain Excess Oil

Remove the fried egg rolls using a slotted spoon and place them on a plate lined with paper towels to drain excess oil.

Serve

Serve the Philly egg rolls warm with your favorite dipping sauce.