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Pot Roast Egg Rolls

Amy Kritzer
It's easier to be a Jew on Christmas with these Pot Roast Egg Rolls!
0 from 0 votes
Prep Time 15 mins
Cook Time 25 mins
Total Time 40 mins
Course Appetizer
Cuisine Chinese
Servings 12


  • 1 pound steak such as flank steak
  • Sea salt
  • Black pepper
  • Mustard powder
  • Canola oil
  • 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.)
  • 1/2 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.
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