Categories  

                

Breads, Breakfast


1/2 cup of finely chopped White Onion
1 tablespoon Olive Oil
1 cup of finely chopped Mushrooms
1 tablespoon Butter
Salt and Pepper
1/2 cup of finely chopped Red Bell Pepper
2 tablespoons Beef Broth
1 cup of thinly sliced and chopped Roast Beef
6 slices of Provolone
4 Egg Roll Wrappers
1 Egg
1 tablespoon Milk
Vegetable Oil
Sweet Chili Sauce

The first step is to caramelized the onions. Heat the olive oil in a skillet over medium-low heat and add the onions. It will take about 30 minutes for the onions to turn golden brown. Stir them frequently, and be patient. Once the onions are caramelized, remove them from the skillet and set them aside.
Using the same skillet, melt the butter over medium heat. Once melted, add the mushrooms and season with salt and pepper. Saute for 4 minutes. Then add the bell pepper, beef broth, and roast beef. Stir together, and bring to a simmer. Then add the provolone and stir it until it melts.
Whisk the egg and milk together.
Then assemble the eggrolls. Divide the filling between the 4 eggrolls, placing it in the center of the eggroll wrapper. Brush the egg and milk wash around the edge of eggroll wrapper and then wrap the eggroll up like it is a burrito.
Heat enough vegetable oil in a skillet to fill the bottom of the pan. Add the eggrolls, and cook each side until golden brown, rotating as necessary.
Once the eggrolls have cooked, slice diagonally, and serve with sweet chili sauce drizzled over.

Unrated