Description
A crispy egg roll filled with tender steak, fluffy scrambled eggs, and melted cheese—a delightful fusion of breakfast classics and Asian-inspired cuisine.
Ingredients
Units
Scale
- 1 pound thinly sliced ribeye or sirloin steak
- 6 large eggs
- 1 cup shredded cheddar, American, or pepper jack cheese
- 12 egg roll wrappers
- 2 tablespoons butter or oil (for cooking)
- Salt and pepper to taste
- 1/2 teaspoon garlic powder
- Pinch of smoked paprika
- Oil for frying
Instructions
- Cook the Steak: Season the steak with salt, pepper, garlic powder, and smoked paprika. In a hot skillet, cook for 2-3 minutes per side until desired doneness. Let rest before slicing into thin strips.
- Scramble the Eggs: In the same skillet, melt butter and scramble the eggs until just set. Remove from heat and let cool slightly.
- Assemble the Egg Rolls: Lay an egg roll wrapper on a flat surface. Place steak strips, scrambled eggs, and shredded cheese in the center. Fold in the sides, roll tightly, and seal with a dab of water.
- Fry Until Crispy: Heat oil to 350°F (175°C). Fry the egg rolls for 2-3 minutes per side until golden brown. Drain on paper towels.
- Serve and Enjoy: Let cool slightly before serving with your favorite dipping sauces.
Notes
- Avoid overfilling the wrappers to prevent bursting during frying.
- Maintain oil temperature at 350°F (175°C) for optimal crispiness.
- Allow egg rolls to cool slightly before serving to avoid burns.
Nutrition
- Serving Size: 1 egg roll
- Calories: Approximately 310
- Sugar: 2g
- Sodium: 980mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 17g
- Cholesterol: 50mg