Beef Shawarma Egg Rolls

Updated at: Fri, 22 Nov 2024 09:08:30 GMT

Step 1

Cut skirt steak or filet mignon into thin strips or purchased pre cut.

Step 2

Slice the onion then saute’ with olive oil on preheated medium high heat, in a medium skillet.

Step 3

Once the onions cook down after 3-4 minutes, add in the shawarma meat strips to cook for about 4 minutes then add in the minced garlic and cook for another 3-4 minutes.

Step 4

Turn the heat off then add in the lemon juice, apple cider vinegar, salt, black pepper, cumin, paprika, seven spices, and mix until well incorporated.

Step 5

Place a spring roll wrapper on a clean work surface and add about 3 tablespoons of filling to the center and the desired condiments like pickles, sliced tomatoes, and minced parsley.

Step 6

Fold the bottom of the wrapper over the filling, then fold in the sides and roll. Lightly wet the exposed egg roll with your fingertip and continue rolling to seal the egg roll. Repeat with the remaining wrappers and filling.⁣⁣⁣

Step 7

Add enough oil to the skillet to fill about 2 inches. Once the oil reaches 370F, begin adding the rolls one at a time.

Step 8

While frying egg rolls, don't overcrowd the pan since that will decrease the temperature and in return, the rolls will absorb more oil.

Step 9

Once the egg rolls begin to turn golden brown, and you can grab the egg roll using a tong to check, then it is time to turn them. Keep for about 1-2 minutes for each side.

Step 10

Whisk the ingredients together in a bowl. Serve as a dip or a sauce.

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