Name: French Dip Egg Rolls
Prep time: 20 min
Total time: 50 min
Yield: 8 serving(s)
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 c. 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 c. low-sodium beef broth; 2 tsp. Worcestershire sauce

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.

French Dip Egg Rolls

Ingredients

Directions

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