Steak, Onion And Cheese Eggrolls - Cook's Companion CCAFJ42 Manual

Ingredients
Oil f or s praying
1 r ed b ell p epper
1 m edium o nion, d iced
4 m ozzarella c heese s <cks, c ut i n h alf
½ p ound d eli L ondon b roil r oast b eef, t hinly s liced
Salt a nd p epper t o t aste
¼ t easpoon d ried o regano
8 e gg r oll w rappers
Instruc^ons
1. Preheat s auté p an o ver m edium h eat, s pray p an w ith o il a nd a dd r ed p eppers
and o nions.
2. Sauté u n<l j ust t ender a nd r emove t o a p late l ined w ith p aper t owels.
3. Divide r oast b eef i nto 8 e qual p or<ons.
4. On a c umng b oard, w orking w ith 1 w rapper a t a < me a nd c orner f acing y ou,
place r oast b eef, t opped w ith ½ p iece m ozzarella s <ck, a s prinkle o f s alt
and p epper, a nd a p inch o f o regano.
5. Fold t he t op c orner t owards y ou h alf w ay, f old i n s ides, a nd fi nish r olling.
Moisten t he s eams w ith a t ouch o f w ater t o s eal. R epeat w ith t he
remaining w rappers.
6. Spray e ach e ggroll o n a ll s ides w ith o il, a nd p lace i n t he a ir f ryer.
7. Set < mer f or 6 m inutes a nd t emperature f or 4 00. S hake t hem o ccasionally
while c ooking.
8. When c ooking i s c omplete, r emove c ooked e gg r olls t o a p laHer t o k eep w arm.
9. Repeat w ith r emaining 4 e gg r olls.
10. Serve w arm.
Steak, O nion a nd C heese E ggrolls
Serves 6 -­‐8
45