Monday, November 25, 2013

Cheesy Beefy Egg Rolls - Grass fed

This was my first foray into egg rolls, and I LOVE them! They are so much fun to make and eat, and these were easily completed.

Olive oil
1/2 red onion, minced
3/4 lb grass fed beef
salt and pepper to taste
1 cup (or more, snicker) grated sharp cheddar cheese
1 TBS Worcestershire
1 TBS Dijon mustard
1 TBS ketchup
12-14 egg roll wrappers, roughly
sesame seeds

Heat olive oil in a medium pan, add onion and cook until softened, then add beef. Cook until browned crumbling as you cook. Allow to cool.
Mix in a bowl with sauces and cheese.

Layer into egg rolls following the rolling directions (place egg roll with one point at you. Layer a few TBS beef just about that point. Roll bottom point up covering the filling, fold in sides and continue to roll, dampening the top just before sealing.)

Brush with a bit of olive oil and sprinkle sesame seeds on top. Bake in a 375* oven for about 20 minutes, or until beginning to brown.

Serve with Russian Dipper

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