Step 2: Assemble Egg Rolls:
Lay an egg roll wrapper on a clean surface with one corner pointing towards you (diamond shape).
Place a slice of provolone cheese in the center of the wrapper.
Spoon 2-3 tablespoons of the steak and vegetable mixture on top of the cheese.
Fold the bottom corner of the wrapper over the filling, then fold in the left and right sides toward the center.
Roll the wrapper tightly up towards the top corner. Brush the top corner with the beaten egg to seal the wrapper securely.
Repeat with the remaining wrappers and filling.
Step 3: Fry Egg Rolls: Heat vegetable oil in a large, deep skillet or fryer to 350∘F(175∘C). Fry the egg rolls in batches, turning occasionally, until they are golden brown and crispy (about 3-4 minutes per batch). Do not overcrowd the skillet. Remove the egg rolls from the oil and drain them on a paper towel-lined plate.
Step 4: Serve: Serve the egg rolls hot with your favorite dipping sauces (such as ranch, spicy mayo, or marinara).
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