Ingredients:
For the Filling:
- 1 pound thinly sliced beef (sirloin or ribeye works well)
- 1 tablespoon olive oil
- 1 green bell pepper, thinly sliced
- 1 onion, thinly sliced
- 4 ounces provolone cheese, sliced into thin strips
- Salt and pepper to taste
For the Egg Rolls:
- 8 large egg roll wrappers (look for low-carb versions if possible)
- 1 egg (for sealing the wrappers)
- Olive oil or cooking spray for baking
Instructions:
- Prepare the Filling:
- In a large skillet, heat olive oil over medium-high heat. Add sliced beef and cook until browned. Remove beef from the skillet and set aside.
- Sauté Vegetables:
- In the same skillet, add a bit more oil if needed. Sauté the sliced bell pepper and onion until they are soft and caramelized. Season with salt and pepper.
- Combine Filling:
- Return the cooked beef to the skillet and mix with the sautéed vegetables. Allow the mixture to cool slightly.
- Preheat Oven:
- Preheat your oven to 375°F (190°C).
- Assemble the Egg Rolls:
- Lay out an egg roll wrapper with one corner pointing towards you. Place a portion of the beef and vegetable mixture in the center. Add a few strips of provolone cheese on top.
- Roll the Egg Rolls:
- Fold the corner closest to you over the filling. Fold in the sides, and then roll the egg roll away from you. Seal the edge with a bit of beaten egg.
- Repeat:
- Repeat the process for the remaining egg roll wrappers.
- Bake:
- Place the prepared egg rolls on a baking sheet lined with parchment paper. Brush the tops with olive oil or spray with cooking spray.
- Bake until Golden:
- Bake in the preheated oven for about 15-20 minutes or until the egg rolls are golden and crispy.
- Serve:
- Remove from the oven and let them cool for a few minutes before serving.