Italian Beef Egg Rolls are a delicious fusion of Italian and Asian cuisines. These egg rolls are filled with a flavorful mixture of slow-cooked Italian beef, vegetables, and cheese, and then deep-fried until crispy and golden brown. They are perfect as an appetizer or a snack and are sure to impress your guests with their unique and delicious flavor.
When I was preparing these delectable morsels, I couldn’t help but wonder if the Midwest is the only place that makes things like this. Do any of you know about or enjoy Italian beef sandwiches, or is this one of our fantastic Chicagoland specialties that you don’t know about?
Ingredients
- You can get egg roll wrappers in the same aisle as the prepackaged fruits and vegetables
- Shaved Vienna beef, 1 pound
- A single medium jar of giardiniera
- Two cups of mozzarella cheese
- Oil for frying
Instructions
- If you purchase both the au jus and the Italian beef from the deli, you should cook the beef in the au jus first, let it cool, and then start the preparation.
- You may start cooking them right away if you get Italian beef that is already in a tub with au jus.
- Cut the Italian beef into bite-sized pieces while working in batches. Giardiniera should then be chopped before they are combined. When everything has been chopped, place it in a bowl and set it aside.
- Egg roll wrappers should be opened and loosely covered with a wet paper towel. Start with one at a time; it can take a few to perfect the quantity and the roll. Do not lose heart.
- A tablespoon of the meat and pepper filling should be placed in the center and lightly spread virtually from corner to corner after being brushed with water on all edges and corners. Then sprinkle roughly 1 teaspoon of mozzarella cheese on top.
- The two side corners should be tucked in and meet in the middle. The egg will then start to roll over and down like a tortilla, tightly but not so tightly that it will break. Verify that the end is secured and that there are no holes. If necessary, add a little extra water.
- Either prepare them all at once or prepare them in batches and cook them as you go. Before frying, check if the oil is 350 degrees by frying a piece of bread. They should be crisp, not squishy. They will become mushy if the oil is not heated sufficiently. Verify that your oil is not smoking, as this indicates that it is too hot. If you have a thermometer, use it to reach 350 degrees.
- They will need to fry for 8 to 10 minutes, and you should flip them if one side becomes too brown. Remove to a baking sheet lined with paper towels once golden and crispy, then either serve or quickly freeze. ENJOY!
Cooking tips
- Make sure to seal the edges of the egg roll wrapper tightly to prevent the filling from leaking out during frying.
- Do not overcrowd the fryer or pot while frying, as it can cause the egg rolls to stick together and cook unevenly.
- You can also bake the egg rolls in the oven at 400°F for 15-20 minutes if you want to avoid deep-frying.
Conclusion
Italian Beef Egg Rolls are a perfect fusion of Italian and Asian flavors that will satisfy your taste buds. With their crispy exterior and flavorful filling, they are sure to impress your guests and become a favorite snack or appetizer in your household. So, go ahead and give this recipe a try!
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Italian Beef Egg Rolls
Ingredients
- You can get egg roll wrappers in the same aisle as the prepackaged fruits and vegetables
- Shaved Vienna beef, 1 pound
- A single medium jar of giardiniera
- Two cups of mozzarella cheese
- Oil for frying
Instructions
- If you purchase both the au jus and the Italian beef from the deli, you should cook the beef in the au jus first, let it cool, and then start the preparation.
- You may start cooking them right away if you get Italian beef that is already in a tub with au jus.
- Cut the Italian beef into bite-sized pieces while working in batches. Giardiniera should then be chopped before they are combined. When everything has been chopped, place it in a bowl and set it aside.
- Egg roll wrappers should be opened and loosely covered with a wet paper towel. Start with one at a time; it can take a few to perfect the quantity and the roll. Do not lose heart.
- A tablespoon of the meat and pepper filling should be placed in the center and lightly spread virtually from corner to corner after being brushed with water on all edges and corners. Then sprinkle roughly 1 teaspoon of mozzarella cheese on top.
- The two side corners should be tucked in and meet in the middle. The egg will then start to roll over and down like a tortilla, tightly but not so tightly that it will break. Verify that the end is secured and that there are no holes. If necessary, add a little extra water.
- Either prepare them all at once or prepare them in batches and cook them as you go. Before frying, check if the oil is 350 degrees by frying a piece of bread. They should be crisp, not squishy. They will become mushy if the oil is not heated sufficiently. Verify that your oil is not smoking, as this indicates that it is too hot. If you have a thermometer, use it to reach 350 degrees.
- They will need to fry for 8 to 10 minutes, and you should flip them if one side becomes too brown. Remove to a baking sheet lined with paper towels once golden and crispy, then either serve or quickly freeze. ENJOY!
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