Metric
- ▢ 1 pound ground beef , (85/15)
- ▢ 1/2 teaspoon kosher salt
- ▢ 1/2 teaspoon coarse ground black pepper
- ▢ 1 tablespoon Worcestershire sauce
- ▢ 2 tablespoons unsalted butter
- ▢ 1 onion , chopped
- ▢ 1/2 green bell pepper , chopped
- ▢ 12 slices American cheese
- ▢ 24 egg roll wrappers
- ▢ small bowl of water
- ▢ vegetable oil , for frying
Instructions
- Start by browning the beef in the skillet.
- Note: Try to brown without breaking up the meat too much. Get a nice brown sear on the beef, then break apart as little as possible. (You want the meat to resemble a pea in size, and to avoid taco meat consistency).
- Add the salt, pepper, and Worcestershire sauce. Stir gently and remove beef mixture from pan.
- Add the butter, chopped onions, and green bell pepper into the pan, cooking until browned and caramelized.
- Once browned, add the meat back in and combine together.
- Let the mixture cool while you prepare your egg roll wrappers and cheese.
- Lay wrappers on a flat surface and place a half a slice of American cheese on the wrapper.
- Add three tablespoons of the meat mixture on top of the cheese.
- Starting from the bottom left pull the corner over the meat, then fold the two sides in.
- Wet the edges and roll tightly.
- Add the oil to fill the pan about 1-inch high, and set to medium-high heat.
- Add 3-4 egg rolls in the pan at once.
- Once they have browned, take them out and dry them on a cooling rack or brown paper bag.
