Ingredients
Method
- Heat a skillet over medium heat with a little oil. Cook the beef until browned and flavorful, seasoning with garlic, salt, and pepper.
- Once the meat is cooked, add the chopped onions and sauté until soft and lightly caramelized, deepening the flavor with a touch of sweetness.
- Remove the skillet from heat and stir in the cheese while the filling is still hot, so it melts and binds everything together.
- Lay an egg roll wrapper flat in a diamond orientation. Spoon the filling into the center, fold the bottom corner up, fold in the sides, then roll tightly. Seal the edge with a little water.
- Heat oil in a deep pan to 350°F (175°C). Fry the egg rolls in batches until golden brown and crisp on all sides, about 3–4 minutes per batch. Drain on paper towels.
- For a lighter version, bake at 400°F (200°C) for 15–18 minutes, turning halfway, or air fry at 375°F (190°C) for 10–12 minutes, turning occasionally for even crispness.
Notes
Avoid overfilling the wrappers, since they're more likely to burst when packed too full.
Seal the edges tightly to prevent cheese from leaking out during cooking.
Keep the oil at an even, consistent temperature for uniform frying.
Let the filling cool slightly before wrapping for easier handling.
Seal the edges tightly to prevent cheese from leaking out during cooking.
Keep the oil at an even, consistent temperature for uniform frying.
Let the filling cool slightly before wrapping for easier handling.