©2022
AuthorDartagnan"leftover holiday rare prime rib becomes an outstanding philly style eggroll"
Heat large saute pan to medium high heat, add peanut oil let come to shimmer. Add fresh ground prime rib. Let saute 3-4 minutes, scrapping up a couple times. By now you should have a bit of a crust on the pan. Add 1/4 cup of the au jus and A1. The crust should come right up. You want that! Let reduce until almost dry. Remove to bowl, keep pan on heat.
Now add onions and peppers and let saute until beginning to turn soft. Light season with Counter Seasoning and a splash of au jus. Scrape up anything in the pan. Remove to strainer to cool and drain.
In a small pot; begin heating about 1" of lard or oil to 350°.
In a mixing bowl, toss prime rib, onions & peppers, cabbage and red pepper flakes together well.
Just when pot is coming to temp, place egg roll wrapper down on clean dry surface with one corner facing you. Add about 1-2 tablespoons of provolone cheese just below the mid point and leaving room on the edges. Now add about 3 tablespoons of mixture.
Fold the corner point to you up, almost to center. Fold in left side, the right side, with the 3 points together, brush with a little water and press together.
To finish, grab all that and tightly roll away from you until the top point is visible, give it a gently press to hold it there. Brush with a little water to hold it together.
Do the remaining egg rolls.
With your fat around 350-360°, place 5 egg rolls in pot tip side up, careful they don't touch. Let cook a couple minutes or so until light golden brown, then turn over. Once completely golden brown and all sides, remove to cooling rack to cool.
While egg rolls are cooking, place remaining au jus (around 1/2 cup or so) in small sauce pan, heat until just steaming, add honey and Steen's. Whisk to mix well and remove from pan into cool bowl.
Let egg rolls cool about 5 minutes or so.
Serve with dipping sauce.
Ingredients
Directions
Heat large saute pan to medium high heat, add peanut oil let come to shimmer. Add fresh ground prime rib. Let saute 3-4 minutes, scrapping up a couple times. By now you should have a bit of a crust on the pan. Add 1/4 cup of the au jus and A1. The crust should come right up. You want that! Let reduce until almost dry. Remove to bowl, keep pan on heat.
Now add onions and peppers and let saute until beginning to turn soft. Light season with Counter Seasoning and a splash of au jus. Scrape up anything in the pan. Remove to strainer to cool and drain.
In a small pot; begin heating about 1" of lard or oil to 350°.
In a mixing bowl, toss prime rib, onions & peppers, cabbage and red pepper flakes together well.
Just when pot is coming to temp, place egg roll wrapper down on clean dry surface with one corner facing you. Add about 1-2 tablespoons of provolone cheese just below the mid point and leaving room on the edges. Now add about 3 tablespoons of mixture.
Fold the corner point to you up, almost to center. Fold in left side, the right side, with the 3 points together, brush with a little water and press together.
To finish, grab all that and tightly roll away from you until the top point is visible, give it a gently press to hold it there. Brush with a little water to hold it together.
Do the remaining egg rolls.
With your fat around 350-360°, place 5 egg rolls in pot tip side up, careful they don't touch. Let cook a couple minutes or so until light golden brown, then turn over. Once completely golden brown and all sides, remove to cooling rack to cool.
While egg rolls are cooking, place remaining au jus (around 1/2 cup or so) in small sauce pan, heat until just steaming, add honey and Steen's. Whisk to mix well and remove from pan into cool bowl.
Let egg rolls cool about 5 minutes or so.
Serve with dipping sauce.