Recipe Swap: Philly Cheesesteak Egg Rolls with Spicy Ketchup

Want to see what other Tailgating/Appetizer recipes were made during the swap? Here is the link to the Tailgating/Appetizer Recipe Swap Roundup

Fall is in the air and that means only one thing for many people - the start of football season. I decided to make tailgating/appetizers the theme for the recipe swap to give people some new ideas for fun snacks to make during the games.

My recipe for Philly Cheesesteak Spring Rolls with Spicy Ketchup was perfect, seeing as I live outside of Philly and love a good cheesesteak.


These were rich and delicious, although it made WAY more than the 4 rolls the original recipe called for. I overfilled the rolls and still ended up with 13 rolls, plus an extra sheet and a half (don't know where the half came from) that I used to make a breakfast roll with egg and cheese. I fried up two rolls for us to snack on and froze the rest, along with the breakfast roll, to fry at a later date.

I don't usually do this (and I apologize for the horrible photos/lighting) but I did a step-by-step for the rolling part of the recipe. Just reading the directions confused me until I watched a YouTube video for how to roll an egg roll, so I thought I'd save you the trouble and try to document it in photos.

Philly Cheesesteak Spring Rolls with Spicy Ketchup
Modified from Does Not Cook Well With Others

4 tablespoons olive oil
1 1/2 pounds thin-sliced beef, such as Landis, or Steak-Umms
1/2 a large onion, sliced
1/3 pound American cheese, cut into 1/2-inch pieces
1/4 pound provolone cheese, cut into 1/2-inch pieces
Salt and freshly ground black pepper
1 package spring roll wrappers, 9 1/2-inches in size
2 eggs, beaten with a splash of water
Canola oil

Heat the olive oil in a large skillet over medium heat. Add the sliced beef and cook, chopping with two spatulas to shred, until no longer pink, 5-7 minutes. Strain beef, discarding liquid, and set aside. Return skillet to medium heat, add more oil and the onion. Cook, stirring occasionally, until soft, about 20 minutes. Once onion is cooked, add beef back to the skillet.

Reduce heat to medium-low, place cheese slices on top of beef, and allow to melt, 2-3 minutes. Season with salt and pepper to taste, toss beef and cheese to mix together and set aside to let cool.

Place 1 wrapper on a clean work surface, keeping other wrappers covered with plastic wrap to prevent drying. Brush entire surface of wrapper with egg. Form about 1/3 cup of the beef mixture into a log along one edge of the wrapper.


Roll up 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 process with remaining wrappers and filling.

(If freezing, individually wrap each roll in plastic wrap and place in a freezer bag).

Pour canola oil into a heavy medium pot to a depth of 2-inches and heat over medium heat until temperature registers 350 F on a deep-fry thermometer. Fry spring rolls in batches, turning over halfway through, until golden brown, about 8 minutes. Serve whole, or cut in half on a bias, with spicy ketchup dipping sauce (recipe below).

Spicy Ketchup Dipping Sauce

1/2 cup ketchup
1 1/2 tablespoons Dijon mustard
1 1/2 tablespoons honey
1/3 teaspoon cayenne

Combine the ketchup, mustard, honey, and cayenne in a small bowl. Cover and set aside.