PHILLY CHEESESTEAK SPRING ROLL
This is served at Philadelphia's Four Seasons Hotel restaurant and published in Saveur magazine! Oh boy, pass the dip!
Provided by Sharon123
Categories Meat
Time 55m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Dipping Sauce:.
- Combine the ketchup, mustard, honey, and cayenne in a small bowl. Cover and set aside.
- Spring rolls:.
- Heat the olive oil in a large skillet on medium heat. Add the chopped beef and cook until no longer pink, stirring 5-7 minutes. Strain beef, discarding liquid, and return to skillet. Reduce the heat to medium low and stir in cheeses. Cook until cheeses melt, 2-3 minutes. Season with salt and pepper to taste. Set aside to cool.
- Place 1 wrapper on a clean work surface, keeping the other wrappers covered with plastic wrap. Brush the entire surface of wrapper with egg yolk. Form 1/4 of the beef mixture into an 8" log along one edge of the wrapper. Roll up the wrapper, leaving ends open. Place a second wrapper on the work surface with a corner facing you, brush the corners with egg yolk, and lay the first roll across the bottom corner of the second wrapper. Roll up wrapper, tightly folding the ends over halfway through. Press down slightly to seal and set aside. Repeat the process with remaining wrappers and filling.
- Pour vegetable oil into a heavy medium pan to a depth of 2" and heat over medium heat until the temperature shows 350°F on a candy thermometer (You don't have to have a thermometer, just make sure the oil is hot, but not smoking). Fry spring rolls in 2 batches, turning over halfway through, until golden brown, about 8 minutes. Cut into thirds on the bias and serve with sauce. Good with pickles on the side. Enjoy!
Nutrition Facts : Calories 622.8, Fat 37.5, SaturatedFat 14.9, Cholesterol 297.5, Sodium 1314.8, Carbohydrate 48.2, Fiber 1.2, Sugar 13.6, Protein 24.1
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Diana Conilas
[email protected]I'm not sure what I did wrong, but my spring rolls fell apart when I tried to fry them.
_Pikachuxx
[email protected]The spring rolls were good, but they didn't really taste like Philly cheesesteaks to me.
Ahsan baloch Baloch
[email protected]These spring rolls were a bit too greasy for my taste. I think I'll try baking them next time instead of frying them.
amber reddy
[email protected]I'm not a fan of green peppers, so I omitted them from the recipe. The spring rolls were still delicious.
Md Sueb
[email protected]These spring rolls were a fun and easy way to change up my usual Philly cheesesteak routine.
Kylin Williams
[email protected]I've made these spring rolls several times now and they're always a crowd-pleaser. They're perfect for parties or potlucks.
Hanifkhan Khan
[email protected]I made these spring rolls for my family and they loved them. Even my picky kids ate them up.
AJViP AJViP
[email protected]I followed the recipe exactly and the spring rolls turned out great. They were crispy on the outside and gooey on the inside. Yum!
SquiqlyFish
[email protected]These spring rolls were a bit more work than I expected, but they were totally worth it. They were so delicious and unique.
Karabo Metchelle
[email protected]I'm not a huge fan of Philly cheesesteaks, but these spring rolls were surprisingly good. The flavors all complemented each other perfectly.
Judah R. Ka
[email protected]These Philly cheesesteak spring rolls were a hit at my party! They were so easy to make and everyone loved them.