JBug's Kitchen Antics: Red Neck Eggrolls 2

We're gearing up for Super Bowl around here as I'm certain most of you are and I'm trying out some new ideas for munchies. Last night's version of Philly Cheese Steak Eggrolls are a sure man pleaser never mind they made use of some of the leftover brisket from the other night.

Eggroll wrappers filled with all the usual cheese steak fixin's including sauteed onions, peppers and mushrooms along with leftover beef are guaranteed to fill any hungry beasts attending your party. Just don't do what we did and forget the cheese - ya I know. Thankfully we caught the omission before the rolls hit the pan so our eggrolls ended up being double wrapped. Oh well - the extra layer of wrapper just made them extra good anyway. The important thing is to make sure your filling isn't too wet or your eggrolls will be soggy.

We served our beefy rolls along with our favorite condiment - Kicky Kumquat Marmalade as well as a side of barbecue sauce but honestly a horseradish mayonnaise would be rather delectable too. Trouble is we were out of horseradish but that didn't stop us. Not one bit.

Here's the link to our first venture into eggroll heaven and a pulled pork and coleslaw version but I'm convinced darned near anything in an eggroll wrapper would make you "sit up and be happy" as Big Guy said.

Imagine ham and swiss, or Reuben sandwich fixings or buffalo chicken with blue cheese or taco flavored ground beef with lots of cheese or even cherry pie filling...heck, now I'm speaking my language.

Philly Cheesesteak Eggrolls from JBug’s Kitchen Antics inspired by Foodnetwork.com

1 medium onion, sliced

1 yellow or red pepper, sliced

1 cup mushrooms, sliced

1 tablespoon olive oil

2 cups shredded cooked beef brisket

American cheese or provolone slices

8 to 10 eggroll wrappers

1 egg beaten with 1 tablespoon water

Vegetable oil for deep frying

Heat olive oil in a large sauté pan and add onion, peppers and mushrooms. Sauté, stirring often until onions are softened and slightly golden. Add meat and cook for 30 seconds just to break apart and warm slightly. Place mixture into a colander to drain excess liquid and cool to room temperature.

Brush the edges of the eggroll wrapper with egg wash. Place slice of cheese on wrapper and arrange about 1/4 cup of filling diagonally across one corner. Roll wrappers, enclosing filling completely. Place onto a sheet pan that has been dusted with cornstarch.

Meanwhile approximately 2 inches of oil in a deep heavy pot until oil reaches 350 on thermometer. Fry eggrolls 2 or 3 at a time until golden brown – 3 to 4 minutes. Drain on a paper towel lined rack. Serve with barbecue sauce or horseradish mayonnaise.

Two years ago - Planning for Super Bowl