Description
Steak Egg and Cheese Egg Rolls combine tender, seasoned sirloin steak, fluffy scrambled eggs, and sharp cheddar cheese wrapped in crispy egg roll wrappers. Perfect for breakfast, brunch, or as a savory snack, these egg rolls are versatile and can be fried, air fried, or baked to crispy perfection.
Ingredients
Filling
- 1 tablespoon canola oil
- 1 tablespoon unsalted butter
- 1 pound sirloin steak, thinly sliced
- 1 teaspoon onion powder
- 1 teaspoon garlic salt
- ½ teaspoon black pepper
- 10 large eggs, beaten
- ½ teaspoon kosher salt
- 1 ½ cups (169.5 g) sharp cheddar cheese, finely shredded, divided
Assembly
- 12 egg roll wrappers
- Canola oil, for frying
Optional Dipping Sauces
- Salsa
- Hot sauce
- Garlic chili oil
Instructions
- Cook the Steak: Heat 1 tablespoon canola oil and 1 tablespoon unsalted butter in a non-stick skillet over medium heat. Once hot, add the thinly sliced sirloin steak. Cook, stirring occasionally, until browned, about 3-4 minutes. Season with 1 teaspoon onion powder, 1 teaspoon garlic salt, and ½ teaspoon black pepper. Remove steak from skillet and tent with foil to keep warm.
- Scramble the Eggs: Wipe out the skillet and pour in the beaten eggs (10 large eggs). Allow eggs to begin setting, then gently push them with a spatula forming large soft curds. Add ½ teaspoon kosher salt. Continue cooking until eggs are thickened with no remaining liquid. Remove from heat and set aside.
- Assemble the Egg Rolls: Lay one egg roll wrapper flat on a clean surface. Place 2 tablespoons shredded cheddar cheese, 2 tablespoons cooked steak, and about 2 tablespoons scrambled eggs in the center of the wrapper. Lightly wet the edges of the wrapper with water. Fold the bottom corner over the filling and roll once. Fold in left and right corners to the center, pressing to seal, and continue rolling up the wrapper tightly. Press edges to seal completely. Repeat with remaining wrappers and filling.
- Fry the Egg Rolls: Heat 2-3 inches of canola oil in a deep pot to 365°F. Fry egg rolls in batches of 3-4, turning occasionally, until golden brown and crispy, about 3 minutes. Drain on paper towels. Ensure oil returns to 365°F before frying the next batch.
- Serve: Allow egg rolls to cool slightly. Serve warm with optional dipping sauces such as salsa, hot sauce, or garlic chili oil.
Notes
- Air Fryer Option: Place egg rolls in air fryer basket (work in batches if needed). Spray tops with cooking spray and air fry at 375°F for 8-10 minutes, flipping halfway, until golden and crispy.
- Baking Option: Preheat oven to 375°F. Line a baking sheet with parchment paper. Arrange egg rolls on sheet, spray or brush tops with oil. Bake 20-25 minutes, flipping halfway through, until crisp and golden.
- Prep Time: 25 minutes
- Cook Time: 5 minutes
- Category: Breakfast, Snack, Appetizer
- Method: Frying
- Cuisine: American
