Cheesesteak Spring Rolls Recipe by scootsie19
Cheesesteak Spring Rolls Cooking Instructions 1 Prep your onions, mushrooms and green peppers. Add to a sautee pan with about a tablespoon of oil, granulated garlic and oregano. Cook for 10 min til soft. Add fresh garlic and cook for 30 seconds. Mix and set aside. 2 Season skirt steak with salt and pepper. Heat 1 tablespoon of oil in a pan to medium high heat. 3 Sear skirt steak on medium high to high heat, for 3 min on first side and flip to sear for 2 min on other side. Let rest on cutting board for atleast 5min. Then slice against the grain very thin. You shouldn't over cook the meat, bc you'll continue to cook it later in the spring roll. 4 Cut meat into 1 inch pieces and place into the pan with the veggies. Combine them. 5 Make sure spring rolls are defrosted. Take a spring roll wrapper and dip your fingers into a bowl of water and glide over the edges of the dough. 6 Add a couple tablespoons of the meat and veggie mix. Top with a tablespoon of cheese. At times i do half the cheese on bottom, meat mix then more cheese on top to incorporate cheese throughout. 7 With the spring roll corner facing you, lift the corner closest to you and fold away, sealing tightly. Half way, bring in the sides and finish the fold. 8 Heat oil in a sautee pan filled about 1/4 inch high. Heat to medium high heat. 9 Place rolls into heated oil making sure not to over crowd them. 10 Cook on each side for 3 min. They should be crispy and golden brown. 11 This should make around 12 rolls. Give or take a few, depending on size of spring roll wrappers and how much you fill into wrapper. I've done this in egg roll wrappers as well. Thicker dough and still delicious! 12 For the dipping sauce... heat the butter til melted, add flour and whisk until dissolved. Add milk and whisk to remove lumps. Add shredded cheese, salt and pepper. Whisk for about 3 min till thickened and heated through. 13 For the dipping sauce... heat the butter til melted, add flour and whisk until dissolved. Add milk and whisk to remove lumps. Add shredded cheese salt, pepper and cayenne. Whisk for about 3 min till thickened and heated through. 1 Prep your onions, mushrooms and green peppers. Add to a sautee pan with about a tablespoon of oil, granulated garlic and oregano. Cook for 10 min til soft. Add fresh garlic and cook for 30 seconds. Mix and set aside. 1 Prep your onions, mushrooms and green peppers. Add to a sautee pan with about a tablespoon of oil, granulated garlic and oregano. Cook for 10 min til soft. Add fresh garlic and cook for 30 seconds. Mix and set aside. 2 Season skirt steak with salt and pepper. Heat 1 tablespoon of oil in a pan to medium high heat. 2 Season skirt steak with salt and pepper. Heat 1 tablespoon of oil in a pan to medium high heat. 3 Sear skirt steak on medium high to high heat, for 3 min on first side and flip to sear for 2 min on other side. Let rest on cutting board for atleast 5min. Then slice against the grain very thin. You shouldn't over cook the meat, bc you'll continue to cook it later in the spring roll. 3 Sear skirt steak on medium high to high heat, for 3 min on first side and flip to sear for 2 min on other side. Let rest on cutting board for atleast 5min. Then slice against the grain very thin. You shouldn't over cook the meat, bc you'll continue to cook it later in the spring roll. 4 Cut meat into 1 inch pieces and place into the pan with the veggies. Combine them. 4 Cut meat into 1 inch pieces and place into the pan with the veggies. Combine them. 5 Make sure spring rolls are defrosted. Take a spring roll wrapper and dip your fingers into a bowl of water and glide over the edges of the dough. 5 Make sure spring rolls are defrosted. Take a spring roll wrapper and dip your fingers into a bowl of water and glide over the edges of the dough. 6 Add a couple tablespoons of the meat and veggie mix. Top with a tablespoon of cheese. At times i do half the cheese on bottom, meat mix then more cheese on top to incorporate cheese throughout. 6 Add a couple tablespoons of the meat and veggie mix. Top with a tablespoon of cheese. At times i do half the cheese on bottom, meat mix then more cheese on top to incorporate cheese throughout. 7 With the spring roll corner facing you, lift the corner closest to you and fold away, sealing tightly. Half way, bring in the sides and finish the fold. 7 With the spring roll corner facing you, lift the corner closest to you and fold away, sealing tightly. Half way, bring in the sides and finish the fold. 8 Heat oil in a sautee pan filled about 1/4 inch high. Heat to medium high heat. 8 Heat oil in a sautee pan filled about 1/4 inch high. Heat to medium high heat. 9 Place rolls into heated oil making sure not to over crowd them. 9 Place rolls into heated oil making sure not to over crowd them. 10 Cook on each side for 3 min. They should be crispy and golden brown. 10 Cook on each side for 3 min. They should be crispy and golden brown. 11 This should make around 12 rolls. Give or take a few, depending on size of spring roll wrappers and how much you fill into wrapper. I've done this in egg roll wrappers as well. Thicker dough and still delicious! 11 This should make around 12 rolls. Give or take a few, depending on size of spring roll wrappers and how much you fill into wrapper. I've done this in egg roll wrappers as well. Thicker dough and still delicious! 12 For the dipping sauce... heat the butter til melted, add flour and whisk until dissolved. Add milk and whisk to remove lumps. Add shredded cheese, salt and pepper. Whisk for about 3 min till thickened and heated through. 12 For the dipping sauce... heat the butter til melted, add flour and whisk until dissolved. Add milk and whisk to remove lumps. Add shredded cheese, salt and pepper. Whisk for about 3 min till thickened and heated through. 13 For the dipping sauce... heat the butter til melted, add flour and whisk until dissolved. Add milk and whisk to remove lumps. Add shredded cheese salt, pepper and cayenne. Whisk for about 3 min till thickened and heated through. 13 For the dipping sauce... heat the butter til melted, add flour and whisk until dissolved. Add milk and whisk to remove lumps. Add shredded cheese salt, pepper and cayenne. Whisk for about 3 min till thickened and heated through. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls AMIEs Friend Apple Cake High Heel Cupcakes Vickys Homemade Chocolate, GF DF EF SF NF Baked Chicken In Chinese BBQ Sauce ( Char Siew ) Saucy Crockpot Chicken AMIEs Friend Apple Cake High Heel Cupcakes Vickys Homemade Chocolate, GF DF EF SF NF Baked Chicken In Chinese BBQ Sauce ( Char Siew ) Saucy Crockpot Chicken My Family's Hamburger Steak Sauce How to Filet a Pacific Saury (Sanma) My Family's Easy Simmered Amberjack & Daikon Radish Easy Chestnut Kinton For Osechi Easy English Muffiins in the Bread Maker Easy Cooking in a Pressure Cooker Soft Ikameshi (Squid Stuffed with Sticky Rice) My Mother's Recipe Simmered Squid and Daikon Radish Chili cheese hot dog mac cassarolle Fat Flush Diet Phase 1 Cilantro Lime Chicken Ishikari Nabe - Salmon and Vegetable Specialty Hot Pot from Hokkaido Region My Family's Hamburger Steak Sauce How to Filet a Pacific Saury (Sanma) My Family's Easy Simmered Amberjack & Daikon Radish Easy Chestnut Kinton For Osechi Easy English Muffiins in the Bread Maker Easy Cooking in a Pressure Cooker Soft Ikameshi (Squid Stuffed with Sticky Rice) My Mother's Recipe Simmered Squid and Daikon Radish Chili cheese hot dog mac cassarolle Fat Flush Diet Phase 1 Cilantro Lime Chicken Ishikari Nabe - Salmon and Vegetable Specialty Hot Pot from Hokkaido Region