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Pepperoncini Beef Baked Egg Rolls

Pepperoncini Beef Egg Rolls on a white serving plate with dip

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Flavor bursting Pepperoncini Beef Egg rolls filled to the brim with pickled Ghirardelli, provolone cheese, and Sir Kensington’s Chipotle Mayo.

Ingredients

  • Egg Roll Wrappers
  • Pressure Cooker Pepperoncini Beef, shredded
  • chopped Ghirardelli
  • provolone cheese
  • Sir Kensington’s Chipotle Mayo (can omit or substitute with plain mayo)

Instructions

  1. Preheat oven to 400 degrees.  Cover a baking sheet with nonstick foil or spray with cooking spray.
  2. Place desired number of egg roll wrappers on a flat surface (you’re gonna want to move quickly so they don’t dry out, or cover the ones your not working with).  Fill a small bowl with water and have it close by.
  3. Place wrapper at a diamond shape.  In the center of the wrapper add beef, Ghirardelli, provolone cheese, and Chipotle Mayo.  Using your finger or a pastry brush, moisten the edges of the egg roll wrapper.  Fold in the sides and then roll into a tight wrap.
  4. Place egg rolls seam side down on the prepared baking sheet.  Lightly spray the tops of the egg rolls wth cooking spray.
  5. Bake egg rolls for 6 minutes, then flip over and bake for another 6 minutes or so until browned.

Notes

Make as many or as few egg rolls as you want!  Add lots of filling or a little.  Totally up to you!