Name: French Dip Egg Rolls
Prep time: 20 min
Cook time: 20 min
Yield: 8
Ingredients: 3 tbsp. butter, divided -; 2 large onions, thinly sliced -; 4 sprigs thyme, plus 2 tsp. minced -; Kosher salt -; Freshly ground black pepper -; 8 egg roll wrappers -; 1/3 c. grainy mustard -; 16 slices deli-sliced roast beef -; 16 slices provolone -; Vegetable oil, for frying -; 1 tbsp. all-purpose flour -; 2 cloves garlic, minced -; 1 1/2 c. low-sodium beef broth -; 2 tsp. Worcestershire sauce -

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - French Dip Egg Rolls

1. 3 tbsp. butter, divided -

2. 2 large onions, thinly sliced -

3. 4 sprigs thyme, plus 2 tsp. minced -

4. Kosher salt -

5. Freshly ground black pepper -

6. 8 egg roll wrappers -

7. 1/3 c. grainy mustard -

8. 16 slices deli-sliced roast beef -

9. 16 slices provolone -

10. Vegetable oil, for frying -

11. 1 tbsp. all-purpose flour -

12. 2 cloves garlic, minced -

13. 1 1/2 c. low-sodium beef broth -

14. 2 tsp. Worcestershire sauce -

How to cook deliciously - French Dip Egg Rolls

1. Stage

In a large skillet over medium-high heat, melt 2 tablespoons butter. Add onion and thyme sprig and season with salt and pepper. Cook, stirring occasionally, until caramelized, about 15 minutes. Discard thyme.

2. Stage

Set an egg roll wrapper in a diamond shape and spread mustard in center. Add 2 slices of beef, 2 slices provolone, and a spoonful of caramelized onions. Fold up bottom half and sides, then gently roll, sealing the seam with a couple drops of water. Repeat with remaining filling and wrappers.

3. Stage

In a large, deep skillet, heat 1" vegetable oil over medium heat. Working in batches, add egg rolls and fry until golden, 1 minute per side. Drain on a paper towel–lined plate and let cool slightly. Repeat with remaining egg rolls.

4. Stage

Meanwhile, make au jus: melt remaining 1 tablespoon butter in a medium skillet over medium heat. Add flour, garlic, and thyme, and cook until fragrant, about 1 minute. Add beef stock and Worcestershire sauce. Simmer for 5 minutes until reduced slightly. Season with salt and pepper.

5. Stage

Serve egg rolls warm with dipping sauce.