French dip egg rolls

Two things I enjoy rolled into one fun appetizer here!

It's like a mini French dip rolled up in a crispy shell, how bad can that be!

Then instead of the typical a jus, I just did a little thicker sherry and rosemary dipping sauce.

There's just something about beef, melty cheese and sweet caramelized onions that makes everyone swoon.

I did shallow fry these in some peanut oil, but you could easily use an air fryer or bake them in the oven.

Often times when I make egg rolls or won tons, I make a double batch so I can freeze one batch.

The batch you plan on freezing just under fry them by a tad, let them cool completely and put them in a freezer bag. They will store for a month, and you just through them in a pre heated 400 degree oven for about 10-15 minutes and they're as good as the first day you made them.

Our house seems to always have friends or family dropping by, so I love having things that are still homemade but super easy to put out so I can enjoy their company.

These would be great for football season, movie night, a cocktail party or with a salad as a meal.


French dip egg rolls

Makes 12 rolls

Assembly 25 minutes

Cook Time 15-20 minutes

2 onions thinly sliced

3 Tb butter

12 Egg roll wrappers

6 thick cut slices of deli roast beef (if you have left over pot roast or beef use it!) Cut in half

12 slices of swiss cheese

1/2 pkg Knorr brown gravy mix

1/2 cup cream sherry

3/4 water

1/2 tsp fresh chopped rosemary

1 large clove of minced garlic

Over medium/low heat melt the butter, once melted add your onions and let them cook slowly to caramelize. This should take about 10-15 minutes stirring occasionally. Once the onions are nice and golden give a nice pinch of salt and pepper.

To make the egg rolls:

Fill a small bowl with water, you'll need this to "glue" your egg roll edges.

Lay one wrapper at a time on the counter so you're looking at a diamond. Roll one slice of cheese in one half slice of beef and place in the center of the diamond , place a good Tb of the onions on top of that.

Take the pointed end facing you over the meat, cheese and onions. Now brush all remaining sides with water. take both side points and close in over the piece you just folded up. (Much like you would wrap a burrito)

From here just roll the egg roll to the end of the remaining wrapper.

If any part seems loose just dab a little water and push together.

Continue on until all egg rolls are complete.

In a medium skillet add enough oil to cover the bottom by about 1 inch, heat over medium/high heat and fry egg rolls until nicely golden brown and crisp. If they're browning to fast turn your heat down just a bit, everything is cooked but you want your cheese to get melty.

To make the sauce:

Add the gravy mix, sherry, water, rosemary and garlic and a healthy pinch of black pepper and mix well. Let come to a bowl to thicken and then pour into a bowl for dipping.


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