Beef and Cheese Egg Rolls are the perfect way to use leftovers - and, real talk, I could probably eat 20 of these in one go. Make them and thank me later!
INGREDIENTS:
1 pound leftover shredded beef
6 oz shredded mozzarella
1 package egg roll wrappers
1 tbsp Oakland Dust Cowboy Rub or seasoning of your choice
¼ cup Kewpie mayo
¼ cup yellow mustard
¼ cup 5 Monkeys BBQ Sauce
5 cups peanut or vegetable oil
RECIPE:
If your shredded beef is in larger chunks, use a knife to chop it up into small pieces. Add beef to a bowl along with 6 oz shredded mozzarella and 1 tbsp Cowboy Rub or seasoning of your choice. Mix until everything is well incorporated.
Lay down your egg roll wrapper in a diamond shape with the bottom pointing straight towards you. Lay down a tablespoon of filling just below the centerline. Grab the bottom point and tightly roll it over the filling. STOP. Dip your finger into water and then run your finger along the side and top edges of the wrapper. Finish rolling and the water will help the wrappers stick.
Heat your oil to 365 degrees. Working in batches, fry your egg rolls for approximately 3 minutes or until golden brown and crispy. Serve sauce spread mixture.
RECIPE VIDEO + IMAGES:
