Ingredients:
1 lb thinly sliced beef ribeye or sirloin
1 tablespoon vegetable oil (plus more for frying)
1 small onion, finely chopped
1 small green bell pepper, finely chopped (optional)
1 cup mushrooms, finely chopped (optional)
Salt and pepper, to taste
6–8 slices provolone cheese (or 1–1½ cups shredded provolone)
12–14 egg roll wrappers
1 egg, beaten (for sealing)
Instructions:
1. Cook the filling:
Heat 1 tablespoon of oil in a large skillet over medium-high heat.
Add onions (and peppers/mushrooms if using) and sauté for 3–4 minutes until soft.
Add sliced beef and cook until browned and cooked through, about 3–5 minutes.
Season with salt and pepper to taste.
Remove from heat and let cool slightly.
2. Assemble the egg rolls:
Lay an egg roll wrapper on a clean surface with one corner pointing toward you (like a diamond).
Place a slice or spoonful of provolone cheese in the center.
Top with 2–3 tablespoons of the beef mixture.
Fold the bottom corner up over the filling, then fold in the sides, and roll tightly.
Seal the top corner with beaten egg.
3. Fry:
Heat oil in a deep pan to 350°F (175°C).
Fry egg rolls in batches for 3–4 minutes or until golden brown and crispy.
Drain on paper towels.
4. Serve:
Serve hot with ketchup, spicy mayo, or cheese sauce.
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