It’s fusion time once again boys and girls.
A recent trip to my freezer showed that I had both some leftover beef chimichanga meat and egg roll wrappers. What do I make of this? Lunch!
The egg was for the egg wash. See the link above to find out how to make the beef.
Lay out the wrapper and put some filling inside.
Fold up the bottom. Brush the top and the folded bottom with egg wash (a beaten add and 2 tablespoons of water). This will help the wrapper stay closed in the oil.
Tuck in the sides.
I now have a countertop deep fryer, so in they went. You can do the same with a pot full of oil. The oil should be at 350 degrees and the egg rolls cook 4-5 minutes.
Such a robust little bite!