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Philly Cheesesteak Spring Rolls

Serves 6people
tbsp olive oil
1 1/2
lb thin-sliced beef, such as Landis, or Steak-Umms
a large onion, sliced
lb American cheese, cut into 1/2-inch pieces
lb provolone cheese, cut into 1/2-inch pieces
Salt and freshly ground black pepper
package spring roll wrappers, 9 1/2-inches in size
eggs, beaten with a splash of water
Canola oil
Heat the olive oil in a large skillet over medium heat. Add the sliced beef and cook, chopping with two spatulas to shred, until no longer pink, 5-7 minutes.
Strain beef, discarding liquid, and set aside. Return skillet to medium heat, add more oil and the onion. Cook, stirring occasionally, until soft, about 20 minutes. Once onion is cooked, add beef back to the skillet.
Reduce heat to medium-low, place cheese slices on top of beef, and allow to melt, 2-3 minutes. Season with salt and pepper to taste, toss beef and cheese to mix together and set aside to let cool.
Place 1 wrapper on a clean work surface, keeping other wrappers covered with plastic wrap to prevent drying. Brush entire surface of wrapper with egg. Form about 1/3 cup of the beef mixture into a log along one edge of the wrapper.
Roll up wrapper, leaving ends open.
Place a second wrapper on the work surface with a corner facing you, brush the corners with egg yolk, and lay the first roll across the bottom corner of the second wrapper.
Roll up wrapper, tightly folding the ends over halfway through. Press down slightly to seal and set aside.
Repeat process with remaining wrappers and filling.
If freezing, individually wrap each roll in plastic wrap and place in a freezer bag).
Pour canola oil into a heavy medium pot to a depth of 2-inches and heat over medium heat until temperature registers 350 F on a deep-fry thermometer. Fry spring rolls in batches, turning over halfway through, until golden brown, about 8 minutes. Serve whole, or cut in half on a bias, with sriracha ketchup dipping sauce.

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