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Heat olive oil in a skillet over medium heat. Add onion and bell pepper; sauté until soft, about 4–5 minutes.
Add minced garlic and sliced steak to the skillet. Season with salt and pepper. Cook until the steak is no longer pink, around 3–4 minutes.
Remove from heat and let the mixture cool slightly. Stir in the shredded cheese until melted and well combined.
Place an egg roll wrapper on a flat surface with one corner facing you. Spoon 2–3 tablespoons of filling near the center.
Fold the bottom corner over the filling, then fold in the sides. Roll tightly and seal the top corner with a dab of water.
Heat oil in a deep pan or fryer to 350°F (175°C). Fry egg rolls in batches until golden brown and crispy, about 3–4 minutes per side.
Drain on paper towels before serving.
Serving and storage tips:
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