I didn’t intend on doing a whole blog post for these, but they turned out delicious and I had some requests for the recipe…so here we are! This is my first ever ORIGINAL recipe on my blog. All my other posts thus far have been either my moms, grandmas, or great, great grandmas. I hope you enjoy it as much as my family did.
-Package of roast beef lunchmeat (this is the lazy part)
-1 block cream cheese
-1/2 cup mozerella cheese
-1/4 cup Parmesan cheese
-1/2 stick of butter
-1 red bell pepper
-1 green bell pepper
-1 package egg roll wrappers
-splash of water
-Oil for frying
-In saucepan add butter and allow to melt.
-Chop onions, bell peppers, and jalapeños and add to saucepan.
-Add all cheeses.
-Chop up roast beef and add to saucepan.
-Let all of this cook until cheese is melted stirring every 2 or 3 minutes so it doesn’t stick to the bottom of the pan.
-Line a baking dish with foil, pour the contents from the saucepan into baking dish and smooth it out until it is nice and flat. Stick the baking dish in the freezer for 2-4 hours (the longer the better.)
-Remove from freezer and flip the foil over on a cutting board. Cut the mixture in half length wise, then in 1 inch slivers sideways (see picture for clarity).
-Whisk one egg in a small bowl and add a splash of water. This is to seal the egg rolls. I used a small brush, but the tip of your finger will work just as well.
Now you are ready for the fun part!
-Place the mixture towards the bottom of your eggroll wrapper.
-Fold the bottom up over the mixture.
-Fold one side in.
-Fold the opposite side in.
-Roll upward leaving one inch unrolled.
-Apply the egg mixture to the end and finish rolling the egg roll up tightly. Repeat until all of your mixture and egg roll wrappers are gone.
-I use a small fry daddy, but you can also use any kind of skillet. If you are using a fry daddy, add oil until it reaches the max fill line. If you use a skillet pour until oil is about 1/2 inch deep, you will have to turn egg rolls half way through cooking to cook both sides evenly. Allow oil to get hot (you can test by adding a drop of water…if it sizzles it’s probably ready).
-In batches (I did 3 per batch) add the egg rolls and allow them to fry for 3-5 minutes, or until golden brown. Repeat until all egg rolls are cooked.
-Enjoy with family and friends…or eat them all yourself!
P.S. They are even better the next day!
Let me know your feedback when you try this recipe! I’d love to hear how it went for you and if your family enjoyed them! Thanks for stopping by!