Prep 25 mins
Cook 30 mins
This is served at Philadelphia's Four Seasons Hotel restaurant and published in Saveur magazine! Oh boy, pass the dip!
- 118.29 ml ketchup
- 22.18 ml Dijon mustard
- 22.18 ml honey
- 1.62 ml cayenne (optional)
- 59.16 ml olive oil
- 680.38 g top loin beef, trimmed, chopped
- 149.68 g American cheese, cut into 1/2-inch pieces (or use Cheddar)
- 113.39 g provolone cheese, cut into 1/2-inch pieces
- 8 (76 inch) spring roll wrappers
- 6 egg yolks, beaten slightly
- vegetable oil (canola is good)
- Dipping Sauce:.
- Combine the ketchup, mustard, honey, and cayenne in a small bowl. Cover and set aside.
- Spring rolls:.
- Heat the olive oil in a large skillet on medium heat. Add the chopped beef and cook until no longer pink, stirring 5-7 minutes. Strain beef, discarding liquid, and return to skillet. Reduce the heat to medium low and stir in cheeses. Cook until cheeses melt, 2-3 minutes. Season with salt and pepper to taste. Set aside to cool.
- Place 1 wrapper on a clean work surface, keeping the other wrappers covered with plastic wrap. Brush the entire surface of wrapper with egg yolk. Form 1/4 of the beef mixture into an 8" log along one edge of the wrapper. Roll up the wrapper, leaving ends open. Place a second wrapper on the work surface with a corner facing you, brush the corners with egg yolk, and lay the first roll across the bottom corner of the second wrapper. Roll up wrapper, tightly folding the ends over halfway through. Press down slightly to seal and set aside. Repeat the process with remaining wrappers and filling.
- Pour vegetable oil into a heavy medium pan to a depth of 2" and heat over medium heat until the temperature shows 350°F on a candy thermometer (You don't have to have a thermometer, just make sure the oil is hot, but not smoking). Fry spring rolls in 2 batches, turning over halfway through, until golden brown, about 8 minutes. Cut into thirds on the bias and serve with sauce. Good with pickles on the side. Enjoy!
These are really good and a great alternative to the sandwich! The sauce is good too, but I think I like them better plain. I add fried onions and mushrooms to mine and it makes the rolls that much tastier. Also, this may be obvious, but make sure to soak the rice paper according to the directions before trying to use them. YUM!!!
UPDATE: I only use 2-3 egg yolks, so you don't need to crack that many eggs. Also, if you mix a little mayo in with the dipping sauce, it makes it creamy and not so strong. And, I cheat and use SteakUms (probably not as good, but a little less work). Next time, I'm going to try to cook these in the oven...
UPDATE AGAIN: I baked these at 425 degrees F: 15 minutes on one side--flip--10 minutes on the other. Just don't try to flip them before they're ready (they'll stick). Worked like a charm!!
I haven't made this recipe yet, but it sounds delish! I just wanted to comment on BadgerLuv's review. He/she mentioned to soak the rice wrapper before using, but I just wanted to say that I believe the recipe poster used the frozen spring roll wrappers found in most Asian market freezer departments and not the rice wrappers you have to soak before using. A trick to keep them from cracking is to make sure to keep the wrappers moist by placing a slightly wet paper towel over them as you are working so they don't dry out. It's a trick my mom taught me when making egg rolls... just thought I'd share!
Delish. I had something similar at the local Dave and Busters and wanted to recreated here at home. I had some left over NY Strip steak that I sliced thin and I added some Mushrooms and Onions tothe mixture and used yellow American Cheese. It was awesome. I'll have to cut down on the amount of filling next time, so they roll up tighter, and there will be many chances to make this again. Thanks for the recipe!