Pepperoncini Beef Baked Egg Rolls

Pepperoncini Beef Egg Rolls on a white serving plate with dip

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



  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.


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

Keywords: egg rolls, pepperoncini, baked egg rolls