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A Super Bowl Treat for a Great Game Day!
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Cheese Steak Spring Rolls
Serves 10
Ingredients:
• 1 package Spring Roll Wrappers-Rice Only-Bang Trah Brand used for dinner
• 2 6oz packages Shaved Ribeye Steak Meat-Frozen
• 1-2 oz Olive oil
• 1 ea. Onions-sliced very thin
• Salt and Pepper to taste
• 4 oz American or Provolone Cheese shredded or diced
(Dairy-free Cheddar Cheese may be substituted of those with dairy
allergies
• 1 egg yolk-stirred
• Cornstarch, as needed
• 1Qt Canola/Soy/Corn Oil, whichever you prefer
Directions:
• Open up package of wrappers and set under a moist towel or cloth. Then, set aside
• Place a large, heavy sauté pan over medium-high
heat and add a little olive oil (NOT extra-virgin). Heat oil
until it's almost smoking.
• Add the sliced onions and sauté for approximately
6-10 minutes over medium-high heat until very soft and slightly
browned.
• Remove onions from pan and place in a separate
container. Set aside for the next step. DO NOT clean pan, you
will be using the same pan for the steak meat.
• Place more oil in pan, if needed.
• Add three or four layers of the steak meat to the
pan, season with salt and pepper, and chop meat up in the pan using two
forks to break meat apart. Continue to break meat up into very
small, crumb-like pieces. This step is VERY important to ensure
that the meat is chewable. Large pieces will be very tough.
• When all the meat is brown, remove to a bowl, and finish cooking the remaining meat.
• Add cooked onions to the bowl and stir to combine,
drain any excess moisture, and place in refrigerator to cool.
• When meat is cool, (approximately 1-2 hours or
overnight), remove from refrigerator and add chopped cheese. Stir to
combine.
• Soak two wrappers in a bowl of tepid water for
30-45 seconds, remove softened wrappers to a dry towel or cloth, and
pat dry.
• Place approximately 3-4 oz of steak mix at the
bottom of each wrapper, fold end nearest the meat up and over the meat
and roll tightly. Half way through the roll, fold sides in and
finish the wrap.
• Using your fingers, place a small amount of egg
over the remaining end of the wrapper to seal the spring roll.
• Roll completed spring roll in cornstarch, shake off
excess, and place on a cellophane lined cookie sheet while you complete
the rest of the wrappers.
• When wrapping is complete, place spring rolls in
the freezer to firm up and harden. Once frozen, you can place
spring rolls in a Ziploc bag and store until till you are ready to use
them.
• When you are ready to cook the spring rolls, you
may use a deep fryer or heat the oil of your choice in a heavy,
Dutch-oven type pan until the oil reaches 360-375 degrees. BE
CAREFUL. Oil will splatter!
• Add two or three spring rolls at a time, fry for
approximately 4-8 minutes or until spring rolls are light to golden
brown.
• Remove to a towel-lined plate or pan to drain and keep warm while you finish cooking.
• When ready to serve, slice roll in half on a bias and serve with ketchup or your choice of dip!
ENJOY THE GAME!
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