Steak and cheese egg rolls with Korean Hot Aioli
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ingredients
- 12 Egg roll wrappers
- 1 lb Sirloin tip meat, grilled medium rare
- 6 slices Provolone cheese
- 6 slices American cheese
- 1 cup Sautéed peppers
- 1 cup Sautéed onions
- 1 cup Korean hot aioli
directions
- In an egg roll wrapper, place both cheeses down.
- Top with beef, peppers, and onions.
- Wet edges with water and fold and roll egg roll making sure it is sealed properly.
- Deep fry at 350°F until golden brown.
- Remove and slice on bias.
- Serve with a side of Korean hot aioli.
Korean hot aioli
ingredients
- 8 fl oz Extra Heavy Mayonnaise (KE0898)
- 8 fl oz Korean Taco Sauce (KG5023HG)
directions
- Place all ingredients in a bowl and mix. Cover, label, date and refrigerate.