I have a thing for wrapping food in an egg roll. Must be the Asian in me, I dunno but it works. This is a spin off of French Dip sandwich, French Onion Soup and an Egg Roll. Eat up!
Subscribe to JPTalks:
Social Media Links:
See Full Recipe Details @
182 Calories Per Egg Roll
Prep: 10 min Cook: 60 min
12 Egg Roll Wraps – 680 Calories
6 Polly-O String 2% Mozzarella Cheese – 360 Calories
1 Cup Sliced Mushrooms (In Glass Jar) – 60 Calories
1 Cup Caramelized Onions (From Soup) – 124 Calories
12 Slices Deli Roast Beef – 720 Calories
French Onion Soup Ingredients:
1/4 Cup Butter
2 Sweet Onions Sliced
1 Clove Minced Garlic
1/2 Cup Red Wine
2 Bay Leaf’s
Few Shwigs of Fresh Thyme
1-1/2 Tbsp All Purpose Flour
32oz Beef Stock
French Onion Soup Directions:
Melt a 1/4 Cup of Butter in a rather large sauce pan.
Slice up 2 Sweet Onions and toss them into your pan with the butter.
Add Garlic, Fresh Thyme and Bay Leaf’s and let the onions cook down for 25 minutes or until the onions are soft and caramelized. I set my stovetop to medium to medium high carefully stirring and watch the onions cook down in order to prevent them from burning or cooking unevenly.
Now add in 1/2 Cup Red Wine, bring it to a boil and then let it simmer until the wine reduces down for at least 5 minutes.
Remove the Thyme stems and Bay Leaf’s before proceeding.
Add in some flour to thicken it up, cook this on low so it doesn’t burn and cook for an additional 5 minutes.
Lastly add in our Beef Stock and let this simmer for 10 minutes or longer.
Cook down your mushrooms in a frying pan.
I took my Roast Beef slices and placed them in the simmering soup to absorb the juices.
Lay out your Egg Roll Wrapper and lay down a half of a Polly-O String Cheese slice. I used Polly-O because it comes in a convenient shape to wrap in.
Using tongs place 1 slice of Roast Beef onto the wrapper, then add a few onions from the soup and a few mushrooms.
Wrap it up and wet your finger with a little water to seal up the Egg Roll.
Repeat these steps until you have all you’re done.
Deep fry these at 365°F for 2 minutes per side (mine floated so I had to pay attention to them)
Serve these with a side of your soup. I got fancy and shredded some Parmesan Cheese on top. Completely optional.
Serving Size 1 Egg Roll Whole
Total Fat 7.2g
Total Carbs 12.9g
Dietary Fiber 0.8g