Description
These Philly Cheesesteak Frühlingsrollen (Spring Rolls) combine the classic flavors of a Philly cheesesteak with the crispy, golden texture of fried spring rolls for a unique fusion appetizer perfect for game day or any gathering. Thinly sliced ribeye steak is sautéed with onions, bell peppers, and optional mushrooms, then mixed with melted provolone cheese, wrapped in delicate spring roll wrappers, and fried until perfectly crispy.
Ingredients
Filling
- 1/2 pound ribeye steak, thinly sliced
- 1 tablespoon olive oil
- 1/2 cup diced onion
- 1/2 cup diced green bell pepper
- 1/2 cup diced mushrooms (optional)
- Salt and pepper to taste
- 6 slices provolone cheese, chopped or torn
Wrapping & Frying
- 12 spring roll wrappers
- 1 egg, beaten (for sealing)
- Oil for frying (vegetable or canola)
Instructions
- Sauté the vegetables: Heat olive oil in a skillet over medium heat. Add diced onions, bell peppers, and mushrooms (if using). Sauté until softened and fragrant, about 5 to 6 minutes, stirring occasionally to prevent burning.
- Cook the steak: Add the thinly sliced ribeye steak to the skillet with the vegetables. Cook for 2 to 3 minutes or until the steak is no longer pink, stirring to combine. Season the mixture with salt and pepper to taste.
- Add cheese and cool filling: Remove the skillet from heat. Stir in the chopped provolone cheese until it melts slightly and blends well with the steak and vegetables. Allow the filling to cool slightly to make handling easier during assembly.
- Assemble the spring rolls: Place a spring roll wrapper on a clean flat surface with a corner pointing toward you. Spoon about 2 to 3 tablespoons of the filling onto the bottom corner. Fold the corner over the filling, then fold in the sides and roll tightly to enclose the filling completely. Brush the final edge of the wrapper with the beaten egg to seal securely. Repeat with remaining wrappers and filling.
- Fry the spring rolls: Heat oil in a deep skillet or fryer to 350°F (175°C). Fry the spring rolls in batches, cooking each side for 2 to 3 minutes until golden brown and crispy. Avoid overcrowding the pan to ensure even frying.
- Drain and serve: Remove the fried spring rolls with a slotted spoon and drain on paper towels to remove excess oil. Serve hot with your choice of dipping sauces such as cheese sauce, ketchup, or spicy mayo.
Notes
- These spring rolls can be made ahead and frozen before frying; fry them from frozen, adding an extra one to two minutes to the cooking time.
- Serve with cheese sauce, ketchup, or spicy mayo for delicious dipping options.
- Use fresh spring roll wrappers for best texture and crispiness.
- Adjust vegetable quantities or omit mushrooms to suit your taste preferences.
