Prime Rib Egg Rolls Recipe

Caramelize onions

Heat a medium skillet over medium-low heat and add 2 tbs unsalted butter. Add the thinly sliced onion and 1 tsp granulated sugar, stir to coat. Cook slowly, stirring occasionally, for 20–25 minutes until deep golden and jammy. If onions begin to stick, add 1–2 tbs water. Remove from heat and let cool slightly.

Prepare prime rib

Finely chop or shred the cooked prime rib into small bite-sized pieces (about 1/4" pieces). Pat any excess juices with paper towel; you want moist but not wet meat. Add the meat to a mixing bowl.

Combine filling

To the bowl with prime rib add the slightly cooled caramelized onions, 2 oz softened cream cheese, 3 oz shredded Gruyère, 1 oz crumbled blue cheese, 2 tbs grated Parmesan, 2 tsp minced garlic, 1 tbs chopped parsley, 1 tsp black pepper, 1 tsp fine sea salt, and 1 tsp lemon juice. Mix gently until evenly combined. Adjust seasoning to taste — the cheeses are salty, so taste before adding more salt.

Prepare egg roll wrappers

Arrange a clean work surface and open the egg roll wrappers, keeping them covered with a damp towel to prevent drying. In a small bowl whisk together 2 tbs all-purpose flour and 3 tsp water to make a paste (flour slurry) to seal the edges.

Fill and roll

Place one wrapper in a diamond orientation (one corner toward you). Spoon about 2–3 tablespoons of the prime rib filling onto the lower third of the wrapper, leaving a 1/2" border on each side. Brush the top edge and the two side edges lightly with the flour slurry. Fold the bottom corner up over the filling, tuck snugly, fold the two side corners toward the center, then continue rolling to the top corner and press to seal. Place seam-side down on a tray and repeat with remaining wrappers and filling. You should get approximately 10–12 egg rolls depending on portioning.

Fry the egg rolls

Pour about 2" of vegetable oil into a heavy-bottomed skillet or Dutch oven and heat to 350°F (175°C). If you do not have a thermometer, test by dropping a small piece of wrapper into the oil — it should sizzle and brown in ~30 seconds. Fry egg rolls in batches (do not overcrowd) seam-side down first, turning occasionally, until golden-brown and crisp on all sides, 3–4 minutes per roll. Use a slotted spoon to transfer to a paper towel-lined tray to drain. Keep cooked egg rolls warm in a low oven (200°F / 95°C) while you finish frying.

Baking alternative

To bake instead: preheat oven to 425°F (220°C). Place egg rolls seam-side down on a parchment-lined sheet. Brush or spray lightly with oil and bake 12–16 minutes, turning once halfway, until crisp and golden.

Whisk together 3 tbs horseradish mustard, 2 tbs sour cream, 1 tsp lemon juice and 1/2 tsp black pepper. Taste and adjust heat with more horseradish if desired. Chill until serving.

Transfer egg rolls to a platter, sprinkle with the remaining 1 tbs grated Parmesan and chopped parsley if desired. Serve hot with the horseradish dipping sauce on the side.