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
InstrucBons
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 ujng
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 la@er
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
44