Homemade egg rolls don’t have to be intimidating. This simple egg roll recipe is filled with thinly sliced beef tenderloin and cream cheese. These perfect bite-sized appetizers will impress your guests.
MAKES 7 Servings - PREP TIME 45 min - COOK TIME 25 min - TOTAL TIME 1 hr 10 min
Ingredients
1 lb (500 g) Van Osch Farms Beef Tenderloin, cut into 7 thin slices, ¼-inch thick
Coarse salt and freshly ground pepper
7 fresh egg roll wrappers (from 1 pkg /454 g) egg roll wrappers
½ cup cream cheese or fresh goat cheese
4 green onions, roughly chopped
1 tbsp soy sauce
1 tbsp vegetable oil
1. Place slices of beef on work surface. Cover with plastic wrap and use the back of a heavy pan to flatten, ensuring slices are of even thickness. Season each with salt and pepper; set aside.
2. Meanwhile, in food processor, combine cream cheese, green onions and soy sauce, pulsing to combine. Spread a heaping tablespoon onto each tenderloin slice. Roll up piece of beef, jelly-roll fashion. Set aside.
3. Place one egg roll wrapper on clean work space, positioning with one point facing you. Place one piece rolled tenderloin in centre of the wrapper. Moisten wrapper edges lightly with water. Roll the tip of wrapper over the beef, fold up side points to the center and roll up, away from yourself. Press to seal. Repeat with remaining wrappers, placing each on rack set on parchment-lined rimmed baking sheet. (Make-ahead tip: Refrigerate wrapped beef rolls covered tightly in plastic wrap for up to 8 hours in advance of cooking.)
4. Brush each wonton package all over with oil. Bake in 425°F oven, until egg rolls are golden, about 10 minutes. Let rest for about 8 minutes. Cut each egg roll, diagonally, crosswise into 4 to 5 pieces and serve.
Tips
Keep egg roll wrappers covered with a slightly damp towel while waiting for assembly to ensure they don’t dry out. Any extra egg roll wrappers can be wrapped tightly and frozen. It is important to let the cooked egg rolls rest to allow cheese and beef to set.
For the original recipe, click here.