Instructions
Step 1: Heat olive oil in a skillet over medium heat and cook the sliced beef until browned. Remove and set aside./nStep 2: In the same skillet, sauté onions and bell peppers until soft and slightly caramelized./nStep 3: Return the beef to the skillet and season with garlic powder, salt, and black pepper. Stir to combine./nStep 4: Lay an egg roll wrapper on a flat surface in a diamond shape./nStep 5: Place a portion of the beef mixture and shredded cheese in the center./nStep 6: Fold the bottom corner over the filling, fold in the sides, and roll tightly./nStep 7: Brush the edge with beaten egg to seal the roll./nStep 8: Repeat with remaining ingredients./nStep 9: Heat oil in a deep pan to 350°F (175°C) and fry egg rolls in batches until golden brown and crispy, about 3–4 minutes./nStep 10: Remove and drain on paper towels before serving.
Storage and Reheating Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in an oven or air fryer to maintain crispiness. Avoid microwaving as it may make them soggy.
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