- 12 egg roll sheets
- 1 egg, beaten (for sealing)
- Vegetable oil (for frying)
For dipping sauce (optional):
- ½ cup mayonnaise
- 2 msk ketchup
- 1 tsp Dijon mustard
- 1 tsk Worcestershiresås
INSTRUCTIONS
Prepare the filling:
- Heat olive oil or butter in a frying pan over medium heat.
- Add onion, bell pepper, and mushrooms (if using) and sauté until soft, about 5 minutes.
- Push the vegetables aside and add the beef. Fry until browned and cooked through.
- Stir in Worcestershire sauce, garlic powder, salt, and black pepper. Mix well.
- Remove from heat, pour off excess liquid and let cool slightly.
- When the mixture has cooled, stir in the grated cheese.
Assemble the egg rolls:
- Place an egg roll sheet on a clean surface with one corner facing you (diamond shape).
- Place about 2 tablespoons of filling in the center.
- Fold the bottom corner over the filling, fold in the sides and roll tightly.
- Brush the edges with beaten egg to seal.
- Repeat with remaining sheets and filling.
Preparation:
