Canola oil, for frying
2 tablespoons milk
2 tablespoons olive oil
1 small red onion, thinly sliced
1 medium green bell pepper, thinly sliced
1 pound rib-eye steak, thinly sliced, flash fried with the onions
16 ounces pepper jack cheese, shredded (or Provolone)
8 egg roll skins
Preheat oil to 350 degrees F in medium saucepan. Fill with enough oil that egg rolls will not rest on the bottom of pan. Mix egg and milk together, in a small bowl, for egg wash.
In medium sauté pan over medium heat add olive oil, onion, and peppers. Sweat vegetables until slightly softened, about 2 minutes. In a separate sauté pan, add a little more oil and add your onions, cool until softened and add your sliced rib-eye steak and cook until done. Combine the ingredients from both sauté pans and add cheese and mix thoroughly, until cheese begins to melt. Remove from heat, strain in a fine mesh sieve to remove excess moisture, and let cool.
Divide cooled mixture into 8 equal parts. Place mixture in center of each egg roll skin. Fold in side corners and roll, sealing edges with egg wash. Submerge egg rolls in oil and fry, making sure the rolls do not touch the sides or the bottom of the pan. Fry in batches, to avoid over-crowding, until golden brown. Remove egg rolls to paper towels to blot excess oil. Cut egg rolls on bias, place on a serving platter and serve hotDipping Sauces
1/4 cup Sour Cream
2 TBS Chili Sauce
1/2 tsp ground cumin
1/8 tsp Cayenne Pepper
Mix all in bowl. Chill for about 20 minutes.
1 red bell pepper
3/4 cup distilled white vinegar
1/2 cup sugar
1/2 teaspoon dried hot red pepper flakes
Coarsely chop bell pepper and in a blender purée with white vinegar. Transfer mixture to a small saucepan and stir in sugar, red pepper flakes, and salt to taste. Simmer sauce 5 minutes and cool. Sauce may be made 1 week ahead and chilled in an airtight container.
1 cup sour cream
1/8 cup prepared horseradish, or to taste
1/2 teaspoon lemon juice
salt to taste
1 pinch paprika
1 pinch garlic salt
1/8 teaspoon dried minced onion
In a medium bowl, stir together the sour cream, horseradish and lemon juice. Season with salt, paprika, garlic salt and minced onion. Mix and then chill for about 20 minutes to let the flavors blend before you start dipping.
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