It's easier to be a Jew on Christmas with these Pot Roast Egg Rolls!
Author: Amy Kritzer
Recipe type: Appetizer
1 pound steak (such as flank steak)
2 carrots, peeled and small diced
3 red potatoes, peeled and small diced (use a waxy potato versus a russet so it keeps it shape.)
½ small white onion
1 medium tomato, small diced
2 cloves garlic, minced
1 teaspoon ginger, minced
1 cup dry red wine (or beef broth. But wine is preferred.)
1 tablespoon soy sauce
1 tablespoon worcestershire sauce
Egg roll wrappers (12)
Season your meat liberally with salt, pepper and mustard powder on both sides.
Heat up two tablespoons canola oil in a pan or dutch oven and sear the meat on either side until brown, about two minutes per side.
Meanwhile, dice up the carrots, potatoes and onions. Add these vegetables to the same pot you browned the meat in and saute over medium heat until browned, about 3 minutes.
Cut the meat into bite sized pieces and add to the browned vegetables along with the tomato, garlic and ginger. Saute for one more minute.
Now add in the liquids- wine (or broth), soy sauce, and worcestershire sauce.
Bring to a simmer, and then lower the heat to medium low, cover, and simmer for 20 minutes stirring every so often. Add a little water if the liquid dries up while cooking, and at the end of the 20 minutes you should have a hearty filling with no extra liquid.
Now time to roll! Put two tablespoons of filling towards one of the points of the egg roll wrappers.
The fold in the point, and fold in the sides, and roll into a tight bundle, with the loose point on the bottom. Repeat with other egg rolls.
Fry in 350 degree oil until golden brown, about 3-5 minutes. Cool on a rack so they don’t get soggy.
Simply mix the powder with enough water to give you mustard texture to get spicy mustard dipping sauce.
Recipe by What Jew Wanna Eat at http://whatjewwannaeat.com/pot-roast-egg-rolls/