Looking for a good party appetizer or your next favorite side dish? Check out these Italian beef egg rolls. They are incredibly delicious and incredibly easy to make. They will be a HIT for whatever you use them for, I promise.
All you will need for this recipe is egg roll wrappers, Italian beef, giardiniera peppers, Monterey jack cheese, Au jus and vegetable oil.
Making the beef
Start by adding the Au jus to a large pot and bring to a boil. Once the Au jus is at a boil take your roast beef, I used Vienna, and add it to the broth. I like to tear the roast beef a little because it makes it a lot easier when it comes time to stuff your egg roll wrappers. Stir occasionally until the roast beef, which has some natural pink, is no longer pink.
Prepping the egg roll filling
Now that your beef is cooked you are ready to mix it with your giardiniera peppers. Simply take your cooked, torn, beef and add to a bowl with the giardiniera peppers. Mix it so the hot peppers and beef are combined nicely.
Filling and rolling the egg roll
After the beef and the peppers have been mixed it is time to fill the egg rolls! Lay one egg roll sheet on a flat surface. Scoop beef and peppers into the middle of the wrapper. Top with cheese.
To roll the egg roll, grab the bottom corner of the wrapper and pull over the meat/cheese mixture. Pull back the bottom that is pulled over and pull back gently to tighten the roll. Fold the corners over and complete the roll, stopping with a small amount of the top corner visible. Place water on the edges and roll fully to seal and prevent it from opening.
Cooking the egg roll
The last step is cooking this delicious dish. Simply add the egg roll to the now heated pot of vegetable oil. Cook 2-3 minutes per side or until a nice golden brown. If the oil is too hot, the egg rolls will cook like 15 seconds per side, so be cautious. Once they are done, remove from oil and let stand for a minute before enjoying!
Italian Beef Egg Rolls
- 6 wrappers egg roll wrappers
- 18 oz Italian beef
- 6 tbsp Giardiniera peppers
- 1 cup Monterey jack cheese
- 2 cups Au jus
- 1 cup Vegetable oil
Put Au jus in a large pot and bring to a boil.
Add Italian beef to the Au jus once it is boiling and turn heat to low and simmer for 10 min.
In a separate pot or wok, add the vegetable oil and heat to 360 degrees F. Do this step simultaneously with the Italian beef being added to the Au jus.
In a medium-size mixing bowl, add the giardiniera peppers. Once the Italian beef has been heated (roughly 10 minutes) add the beef to the giardiniera and mix.
Lay your egg roll wrappers out on a flat surface and spoon Italian beef/giardiniera mix into the center of the egg roll. Top with Monterey jack cheese and wrap the egg roll.
To wrap the egg roll, fold the bottom center over the filling, then fold inside corners. Brush the top corner with water and roll the wrap tightly sealing roll with top flat.
Once the egg rolls are rolled, place in heated vegetable oil, 2 at a time, 2-3 minutes (if fully submerged). If not fully submerged, cook for 2 minutes rotating the roll after 2 minutes and cooking for an additional 1 minute 30 seconds.
Plate and enjoy! You can also use the leftover Au jus as a dipping sauce.
Hope you all enjoy! Leave your comments or questions below.