(1) Crispy Philly Cheesesteak Egg Rolls
Ingredients
Makes 10–12 egg rolls
Filling
* 500 g (1 lb) ribeye steak or sirloin, thinly sliced
* 1 tbsp vegetable oil
* 1 tbsp butter
* 1 small onion, finely diced
* 1 small green bell pepper, finely diced
* 1 small carrot, finely diced
* 2 cloves garlic, minced
* 1 tsp Worcestershire sauce
* 1 tsp soy sauce
* ½ tsp black pepper
* ½ tsp salt (adjust to taste)
* ½ tsp paprika
* 1 cup shredded mozzarella cheese
* 4–6 slices provolone cheese, chopped (optional for extra cheesiness)
For Wrapping
* 10–12 egg roll wrappers
* 1 egg, beaten (for sealing)
* Vegetable oil for deep frying
Instructions
1. Cook the Filling
* Heat oil and butter in a skillet over medium-high heat.
* Cook the beef for 2–3 minutes until browned. Remove and set aside.
* In the same pan, sauté onion, bell pepper, carrot, and garlic until tender.
* Return the beef to the pan.
* Add Worcestershire sauce, soy sauce, paprika, salt, and black pepper. (follow the great savor ph2.0)
* Cook for another 2 minutes.
* Remove from heat and let cool slightly.
* Stir in the mozzarella and provolone cheese.
2. Assemble
* Lay an egg roll wrapper like a diamond.
* Place about 2–3 tablespoons of filling near the bottom corner.
* Fold the bottom over the filling.
* Fold in both sides.
* Roll tightly toward the top.
* Seal the edge with beaten egg.
3. Fry
* Heat oil to 175°C (350°F).
* Fry 3–4 egg rolls at a time for 3–5 minutes, turning occasionally, until golden brown and crispy.
* Drain on a wire rack or paper towels.
(2) Crispy Smash Burger Egg Rolls
Yield: 10–12 egg rolls
Ingredients
Smash Burger Filling
* 500 g (1 lb) 80/20 ground beef
* 1 tbsp butter
* 1 small onion, finely diced
* 1 tsp garlic powder
* 1 tsp onion powder
* 1 tsp smoked paprika
* 1 tsp Worcestershire sauce
* 1 tsp yellow mustard
* 1 tsp salt
* ½ tsp black pepper
Cheese
* 8 slices American cheese
* 1 cup shredded cheddar cheese
* ½ cup shredded mozzarella (optional, for extra cheese pull)
Burger Toppings
* ½ cup dill pickles, finely diced
* ¼ cup diced onions (optional)
Wrapping
* 10–12 egg roll wrappers
* 1 beaten egg (for sealing)
* Vegetable oil for deep frying
Smash Burger Sauce
Ingredients
* ½ cup mayonnaise
* 2 tbsp ketchup
* 1 tbsp yellow mustard
* 1 tbsp pickle relish
* 1 tsp Worcestershire sauce
* ½ tsp garlic powder
* ½ tsp onion powder
* ½ tsp paprika
* 1 tsp pickle juice
Instructions
Whisk all the ingredients together until smooth. Refrigerate for at least 15 minutes before serving.
Instructions
1. Make the Smash Burger Filling
* Heat a large skillet over high heat.
* Add the ground beef and press it flat to create a smash burger crust.
* Cook for 2–3 minutes until deeply browned.
* Flip and break the beef into small crumbles.
* Add the butter and onions.
* Stir in garlic powder, onion powder, paprika, Worcestershire sauce, mustard, salt, and pepper.
* Cook until the onions are tender and the beef is fully cooked.
* Remove from the heat and let cool slightly.
2. Assemble the Egg Rolls
* Place an egg roll wrapper in a diamond shape.
* Add about 2 tablespoons of the beef mixture.
* Top with diced pickles.
* Add half a slice of American cheese and a sprinkle of cheddar and mozzarella. (follow the great savor ph2.0)
* Fold the bottom corner over the filling, fold in the sides, and roll tightly.
* Seal the edge with beaten egg.
3. Fry
* Heat oil to 350°F (175°C).
* Fry the egg rolls in batches for 3–4 minutes, turning occasionally, until golden brown and crispy.
* Drain on a wire rack or paper towels
(3) Crispy Cheeseburger Egg Rolls
Yield: 10–12 egg rolls
Ingredients
Filling
* 1 lb (450 g) lean ground beef (80/20 recommended)
* 1 tbsp vegetable oil
* 1 small onion, finely diced
* 2 cloves garlic, minced
* 1 tbsp Worcestershire sauce
* 1 tsp yellow mustard
* 1 tsp garlic powder
* 1 tsp onion powder
* 1 tsp smoked paprika
* ½ tsp salt
* ½ tsp black pepper
Cheese
* 6 slices American cheese
* 1½ cups shredded sharp cheddar cheese
* ½ cup shredded mozzarella (optional, for extra cheese pull)
Optional Add-ins
* ¼ cup diced dill pickles
* 2 tbsp pickle relish
* 2 tbsp cooked bacon bits
Wrapping
* 10–12 egg roll wrappers
* 1 egg, beaten (for sealing)
* Vegetable oil for deep frying
Instructions
1. Prepare the Filling
* Heat the oil in a large skillet over medium-high heat.
* Sauté the onion for 2–3 minutes until softened.
* Add the garlic and cook for 30 seconds.
* Add the ground beef and cook until browned, breaking it into small crumbles.
* Drain excess grease.
* Stir in Worcestershire sauce, mustard, garlic powder, onion powder, smoked paprika, salt, and black pepper.
* Remove from the heat and let the mixture cool for about 10 minutes.
2. Assemble the Egg Rolls
* Lay an egg roll wrapper in a diamond shape.
* Spoon about 2 tablespoons of the beef filling near the bottom corner. (follow the great savor ph2.0)
* Top with half a slice of American cheese and a generous sprinkle of cheddar (and mozzarella if using).
* Add diced pickles or bacon if desired.
* Fold the bottom corner over the filling, fold in both sides, then roll tightly.
* Seal the edge with beaten egg.
3. Fry
* Heat oil to 350°F (175°C).
* Fry the egg rolls in batches for 3–4 minutes, turning occasionally, until deep golden brown and crispy.
* Drain on a wire rack or paper towels.
(4) Crispy Crab Rangoon Egg Rolls
Yield: 8–10 egg rolls
Ingredients
Filling
* 8 oz (225 g) cream cheese, softened
* 1 cup cooked lump crab meat (or imitation crab, finely chopped)
* 1 cup shredded mozzarella cheese
* ¼ cup grated Parmesan cheese (optional)
* 3 green onions, thinly sliced
* 2 cloves garlic, minced
* 1 tsp Worcestershire sauce
* 1 tsp soy sauce
* ½ tsp sesame oil
* ½ tsp garlic powder
* ¼ tsp onion powder
* ¼ tsp white pepper (or black pepper)
* 1 tsp sugar (optional, for a restaurant-style flavor)
Wrapping
* 8–10 egg roll wrappers
* 1 egg, beaten (for sealing)
* Vegetable oil, for deep frying
Sweet Chili Dipping Sauce
Ingredients
* ½ cup sweet chili sauce
* 1 tbsp rice vinegar
* 1 tsp soy sauce
* 1 tsp sriracha (optional)
* 1 tsp sesame seeds (optional)
Instructions: Mix all ingredients together and serve chilled.
Creamy Crab Rangoon Dip (Optional)
Ingredients
* ½ cup mayonnaise
* ¼ cup sour cream
* 1 tsp lemon juice
* ½ tsp garlic powder
* 1 tsp chopped green onions
Mix well and refrigerate until ready to serve.
Instructions
1. Make the Filling
* In a large bowl, combine the softened cream cheese, crab meat, mozzarella, Parmesan, green onions, and garlic.
* Add Worcestershire sauce, soy sauce, sesame oil, garlic powder, onion powder, white pepper, and sugar. (follow the great savor ph2.0)
* Mix until smooth and well combined.
2. Assemble the Egg Rolls
* Lay an egg roll wrapper on a clean surface in a diamond shape.
* Spoon about 3 tablespoons of the filling near the bottom corner.
* Fold the bottom corner over the filling.
* Fold in both sides.
* Roll tightly toward the top corner.
* Brush the top edge with beaten egg and seal.
3. Fry
* Heat oil to 350°F (175°C).
* Fry the egg rolls in batches for 3–4 minutes, turning occasionally, until golden brown and crispy.
* Drain on a wire rack or paper towels.
(5) Crispy Korean Beef Egg Rolls
Yield: 10–12 egg rolls
Ingredients
Filling
* 1 lb (450 g) lean ground beef
* 1 tbsp vegetable oil
* 1 small onion, finely diced
* 2 cloves garlic, minced
* 1 tbsp fresh ginger, grated
* ½ cup carrots, finely diced
* ½ cup red bell pepper, finely diced
* ¼ cup green onions, sliced
* 2 tbsp soy sauce
* 1 tbsp brown sugar
* 1 tbsp sesame oil
* 1 tbsp gochujang (optional, for spicy flavor)
* 1 tsp rice vinegar
* ½ tsp black pepper
* 1 tsp cornstarch mixed with 1 tbsp water (optional, to thicken)
Wrapping
* 10–12 egg roll wrappers
* 1 beaten egg (for sealing)
* Vegetable oil for deep frying
Garnish
* Sesame seeds
* Sliced green onions
Korean Dipping Sauce
Ingredients
* ¼ cup soy sauce
* 2 tbsp rice vinegar
* 1 tbsp sesame oil
* 1 tbsp honey
* 1 tsp gochujang
* 1 clove garlic, minced
* 1 tsp sesame seeds
* 1 green onion, finely sliced
Instructions
Whisk all ingredients together and let stand for 10 minutes before serving.
Instructions
1. Make the Filling
* Heat vegetable oil in a large skillet over medium-high heat.
* Cook the onion for 2 minutes.
* Add garlic and ginger; sauté for 30 seconds.
* Add the ground beef and cook until browned, breaking it into small crumbles.
* Drain excess grease.
* Stir in the carrots and bell pepper; cook for 2–3 minutes.
* Add soy sauce, brown sugar, sesame oil, gochujang, rice vinegar, and black pepper.
* Stir well and simmer for 2 minutes.
* If needed, add the cornstarch slurry and cook until the filling thickens.
* Stir in the green onions and let the filling cool completely.
2. Assemble the Egg Rolls
* Lay an egg roll wrapper in a diamond shape.
* Spoon about 2–3 tablespoons of filling near the bottom corner. (follow the great savor ph2.0)
* Fold the bottom corner over the filling.
* Fold in both sides.
* Roll tightly toward the top corner.
* Brush the edge with beaten egg and seal.
3. Fry
* Heat oil to 350°F (175°C).
* Fry the egg rolls in batches for 3–4 minutes, turning occasionally, until golden brown and crispy.
* Drain on a wire rack or paper towels.
(6) Crispy Cream Cheese Shrimp Egg Rolls
Yield: 10–12 egg rolls
Ingredients
Filling
* 1 lb (450 g) medium shrimp, peeled, deveined, and chopped into small pieces
* 8 oz (225 g) cream cheese, softened
* 1 cup shredded mozzarella cheese
* ¼ cup grated Parmesan cheese (optional)
* 3 green onions, thinly sliced
* 2 cloves garlic, minced
* 1 tsp Worcestershire sauce
* 1 tsp soy sauce
* ½ tsp Old Bay seasoning (optional)
* ½ tsp garlic powder
* ¼ tsp black pepper
* 1 tsp lemon juice
* 1 tbsp chopped fresh parsley (optional)
Wrapping
* 10–12 egg roll wrappers
* 1 beaten egg (for sealing)
* Vegetable oil for deep frying
Sweet Chili Dipping Sauce
Ingredients
* ½ cup sweet chili sauce
* 1 tbsp rice vinegar
* 1 tsp soy sauce
* 1 tsp sriracha (optional)
* 1 tsp sesame seeds (optional)
Instructions
Mix all ingredients together and refrigerate until ready to serve.
Spicy Garlic Mayo (Optional)
Ingredients
* ½ cup mayonnaise
* 1 tbsp sriracha
* 1 tsp lemon juice
* ½ tsp garlic powder
* 1 tsp honey
Instructions
Whisk together until smooth.
Instructions
1. Prepare the Filling
* Pat the shrimp dry and chop into small bite-sized pieces.
* Heat 1 teaspoon oil in a skillet over medium heat.
* Cook the shrimp for 2–3 minutes until just pink. Do not overcook.
* Remove from the heat and let cool.
* In a large bowl, combine the cream cheese, mozzarella, Parmesan, green onions, garlic, Worcestershire sauce, soy sauce, Old Bay seasoning, garlic powder, black pepper, lemon juice, and parsley.
* Fold in the cooked shrimp until evenly combined.
2. Assemble the Egg Rolls
* Lay an egg roll wrapper in a diamond shape.
* Spoon about 3 tablespoons of the shrimp filling near the bottom corner. (follow the great savor ph2.0)
* Fold the bottom corner over the filling.
* Fold in both sides.
* Roll tightly toward the top corner.
* Brush the top edge with beaten egg and seal securely.
3. Fry
* Heat oil to 350°F (175°C).
* Fry the egg rolls in batches for 3–4 minutes, turning occasionally, until golden brown and crispy.
* Transfer to a wire rack or paper towels to drain excess oil.
