Another Mini Egg Roll recipe. Second in this series but very popular one at our house. CHEESE STEAK EGG ROLLS.
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This one was the game changer. I love cheese steak sandwiches and so this was a natural transition to finger foods for me.
Use as much or as little green peppers and onions as you like. I play it by ear most of the time. Buying enough meat for sandwiches for dinner and then left overs for the egg rolls. Some times I am in the mood for more green peppers and onion and then sometimes there just aren’t enough leftovers so I use what we have.
One of the big secrets is NO STEAK ‘UMS. I use chipped steaks from the grocery or WalMart. Sometimes the thin round steak that go one sale often. For these you are going to either pulse in the processor or finely chop by knife. I have an old processor that is on it’s last legs but we don’t use it all that much so although I look at them all of the time I just can’t see getting a new one. I am cheap like that. I would rather practice my knife skills and buy better quality ingredients ( Rule One: the fewer the ingredients – the better the quality of the ingredients that are used. That is also rule two thru 100). Oh wait there is another rule: use sharp knives – you will be hurt more with a dull one then with a sharp one. Trust me they both can hurt you but a dull knife slips and slides and you have to use more pressure to slice or chop something. That is when the ouch comes into play.
Follow the directions on the won ton or egg roll( cut into quarters) wrapper package for the how-to on the wrap and roll process. They have better pictures than I could even hope to give you.
Now the dip is important. Why go thru making home-made mini egg rolls and then dip in yellow wall paper paste. So use your favorite queso recipe or buy a quality pre-made queso.