My husband’s egg roll obsession continues. This version, a steak and mushroom egg roll, is incredibly tasty. It’s a hardier version of a traditional egg roll and is super easy and quick to make.
I’m pretty sure the inspiration for this recipe came from the fact my husband got a new grill and looks for any excuse to use it.
1 lb. thin cut steak
10 mushrooms, sliced
1 jalapeno, seeded and diced
1 bunch cilantro
1 package egg roll wrappers
Preparing the steak: it’s important to choose a steak cut that is thin. This will allow for faster grilling and easier chewing in the egg roll. If you can’t find a thin-cut steak, you can always filet the steak. Season the steak with garlic salt, black pepper, onion powder and a little cayenne pepper. Grill the steak until cooked through (yes, a real steak shouldn’t be dead, but for these egg rolls it makes sense for the steak to be medium-well). Remove from the grill and allow to set for two minutes. Then, thinly slice the steak into ribbons about 1/4″ wide and 1″ long.
Meanwhile, saute the diced jalapeno in olive oil. Toward the end of the sauteing, toss in the mushrooms and saute them as well (you may need to add a little extra oil). Remove from heat and set aside.
Finely chop a bunch of cilantro.
Assemble the egg rolls by placing some steak, mushrooms, jalapenos and cilantro in the middle of an egg roll wrapper. Be careful not to put too much filling in. Fold the bottom point up and tuck under the filling. Next, fold in each side, dabbing the tips with a little water to help it seal. Roll the egg roll the rest of the way up and seal the tip with water.
Cook the egg rolls in hot oil on the stove top until the wrapper turns a golden brown. Allow to set for a couple minutes. Serve with sweet chili sauce.