Ingredients
500 g beef schnitzel
2 tbsp oil
1 large onion
1 large orange bell pepper
1 tbsp SIDS SALT & PEPPER
8 slices provolone
16 egg roll wrappers
Rice bran oil, for frying
Directions
Slice the beef into very thin strips and set aside.
Dice the onion and bell pepper. Place a tablespoon of oil in a pan preheated to medium-low. Add in the diced veggies and sauté them just until they soften. Remove the veggies and set them aside.
Pour the remaining oil into the same pan and cook the beef on medium-high heat until golden brown. Add the veggies back into the pan with the beef, season with SIDS SALT & PEPPER. Remove the frypan from heat.
On a clean work surface, place a couple of egg roll wrappers down. Top each with ⅓ slice of provolone in the centre, followed by a bit of the veggie and meat filling.
Wrap the egg rolls according to the package instructions.
Preheat a deep pan with oil to 175°C. Fry a few egg rolls at a time until they are golden brown on all sides. Remove the egg rolls from the oil and lay them on a stack of paper towels to drain the excess grease.
