Savory Steak and Guacamole Egg Rolls

The steak can be omitted and replaced with black beans, if you vegan....nah mean.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

WASH UNU MEAT! And SEASON and MARINATE it over night (if possible). Cut into small cubes. Or leave whole and cut after cooking.

Step 2

Preheat a cast-iron skillet over medium-high heat. Sauté onions and peppers and garlic according to the SUPER SAUTÉED SPICY ONIONS RECIPE (SEE IN MENU) with ketchup, bbq, cinnamon and hot sauce (sriracha).

Step 3

Sprinkle the steak with a 1/2 tablespoon of garlic, pepper and 1 teaspoon salt. Then add steak to the skillet with sautéed onions and cook to medium/medium-well, about 5-7 minutes per side. This will create its own sauce/gravy. ADD A TOUCH OF BEEF OR VEGGIE STOCK. You can also add a sauce or marinade of your liking, for a more saucy steak. Transfer the steak to a plate if already (cubed) OR cutting board and let rest for about 7 minutes.

Step 4

Meanwhile, get guacamole ready (SEE RECIPE IN MENU). Transfer to a bowl and set aside. Toast breadcrumbs with the other 1/2 tablespoon of garlic powder, until golden brown. Set aside. *You can now slice the steak into thin strips or cubes if not already cut*

Step 5

You can add coleslaw to this recipe for any extra CRUNCH. (This is optional)

Step 6

Place a egg roll wrapper on a clean workspace in front of you (You can dip in an egg wash for secure closing and crispier frying). On the edge of the wrapper closest to you, spread guacamole onto wrapper. Then add coleslaw (if using). Stack a few pepper slices so that the entire edge is covered in a layer of peppers.

Step 7

Add a few pieces of steak on top of the panko. Then sprinkle about 1-2 tablespoons of the panko mixture over the steak. Carefully tuck sides then roll the whole wrap away from you. Add another thin line of guacamole or simply water (or egg wash) to the outer edge of the wrapper to help you seal the roll. Set aside and repeat with the remaining wrappers and ingredients.

Step 8

Preheat 6 to 8 cups of canola or vegetable oil in a medium sized sauce pot to 325F to 350F (160C-180C) OR deep-fryer. The oil needs to be super hot; use a thermometer. Fry the egg rolls 3 to 4 at a time for 3 to 4 minutes, until they are a rich golden brown color. Remove them gently using kitchen tongs and place onto a tray lined with paper towels to absorb the excess oil. YOU CAN ALSO Bake them at 375° for 15 minutes, then turn over and bake for another 10 minutes. ENJOY!