
Yields:
8 serving(s)
Prep Time:
20 mins
Total Time:
50 mins
French dip lovers will FLIP for these super savory egg rolls. Though they're best served with jus, dipping in mustard works in a pinch!
Made these? Let us know how it went in the comment section below!
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Ingredients
- 3 Tbsp.
butter, divided
- 2
large onions, thinly sliced
- 4
sprigs thyme, plus 2 tsp. minced
Kosher salt
Freshly ground black pepper
- 8
egg roll wrappers
- 1/3 cup
grainy mustard
- 16
slices deli-sliced roast beef
- 16
slices provolone
Vegetable oil, for frying
- 1 Tbsp.
all-purpose flour
- 2
cloves garlic, minced
- 1 1/2 cups
low-sodium beef broth
- 2 tsp.
Worcestershire sauce
Directions
- Step 1In a large skillet over medium-high heat, melt 2 tablespoons butter. Add onion and thyme sprig and season with salt and pepper. Cook, stirring occasionally, until caramelized, about 15 minutes. Discard thyme.
- Step 2Set an egg roll wrapper in a diamond shape and spread mustard in center. Add 2 slices of beef, 2 slices provolone, and a spoonful of caramelized onions. Fold up bottom half and sides, then gently roll, sealing the seam with a couple drops of water. Repeat with remaining filling and wrappers.
- Step 3In a large, deep skillet, heat 1" vegetable oil over medium heat. Working in batches, add egg rolls and fry until golden, 1 minute per side. Drain on a paper towel–lined plate and let cool slightly. Repeat with remaining egg rolls.
- Step 4Meanwhile, make au jus: melt remaining 1 tablespoon butter in a medium skillet over medium heat. Add flour, garlic, and thyme, and cook until fragrant, about 1 minute. Add beef stock and Worcestershire sauce. Simmer for 5 minutes until reduced slightly. Season with salt and pepper.
- Step 5Serve egg rolls warm with dipping sauce.
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