30-60 mins
Make-Ahead
Over 1 hour
Quick & Easy
Under 15 mins
Under 30 mins
Bulgogi Philly Egg Rolls
Bulgogi Philly Egg Rolls
Bulgogi Philly Egg Rolls
⏱1h
👥6
🔥450 cal
Easy
🍽️Korean Fusion
A fusion of Korean Bulgogi and a Philly Cheesesteak, wrapped in a crispy egg roll wrapper. This version uses readily available ingredients for a quick and satisfying meal.
A fusion of Korean Bulgogi and a Philly Cheesesteak, wrapped in a crispy egg roll wrapper. This version uses readily available ingredients for a quick and satisfying meal.
In a bowl, combine all ingredients from the 'Bulgogi Marinade' group. Add the 'Beef' and marinate for at least 30 minutes.
While the beef marinates, prepare the 'Filling' ingredients. Set aside.
In a large skillet or wok, cook the marinated beef over medium-high heat until browned and cooked through. Add the 'Yellow Onion' and 'Green Bell Pepper' and cook until softened, about 5 minutes.
Remove from heat and stir in half of the 'Provolone Cheese'.
Place about 1/4 cup of the filling onto each 'Egg Roll Wrapper'. Fold the sides in, then roll tightly, sealing the edge with water.
Heat 'Vegetable Oil' in a deep fryer or large pot to 350°F (175°C). Fry the egg rolls in batches until golden brown and crispy, about 2-3 minutes per batch.
Drain on paper towels.
Combine ingredients from the 'Dipping Sauce' group. Serve the egg rolls with the dipping sauce.
Ingredients
6
1/4 cup60 mLSoy Sauce
2 tbsp30 mLBrown Sugar
1 tbsp15 mLSesame Oil
1 tbsp15 mLRice Vinegar
2 cloves6 gGarlic-minced
1/2 tsp2.5 gGround Ginger
1/4 tsp1 gBlack Pepper
1 lb454 gRibeye Steak-thinly sliced
1/2 cup120 gYellow Onion-thinly sliced
1/2 cup120 gGreen Bell Pepper-thinly sliced
1/2 cup113 gProvolone Cheese-shredded
12N/AEgg Roll Wrappers
2 tbsp30 mLVegetable Oil-for frying
1/4 cup60 mLSweet Chili Sauce
1 tbsp15 mLSoy Sauce
Equipment
Bowl
Skillet or Wok
Deep Fryer or Large Pot
Paper Towels
Instructions
In a bowl, combine all ingredients from the 'Bulgogi Marinade' group. Add the 'Beef' and marinate for at least 30 minutes.
While the beef marinates, prepare the 'Filling' ingredients. Set aside.
In a large skillet or wok, cook the marinated beef over medium-high heat until browned and cooked through. Add the 'Yellow Onion' and 'Green Bell Pepper' and cook until softened, about 5 minutes.
Remove from heat and stir in half of the 'Provolone Cheese'.
Place about 1/4 cup of the filling onto each 'Egg Roll Wrapper'. Fold the sides in, then roll tightly, sealing the edge with water.
Heat 'Vegetable Oil' in a deep fryer or large pot to 350°F (175°C). Fry the egg rolls in batches until golden brown and crispy, about 2-3 minutes per batch.
Drain on paper towels.
Combine ingredients from the 'Dipping Sauce' group. Serve the egg rolls with the dipping sauce.
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