French Dip Egg Rolls
These French Dip Egg Rolls have the ultimate crispy, crunchy outside with the perfectly flavored roast beef and cheese interior!
LIKE A SANDWICH PACKED IN AN EGG ROLL
If you’ve been here a bit, you may know that French Dip Sandwiches have always been a favorite of mine. So when I experimented with those amazing flavors in the form of crispy, crunchy egg rolls, I knew it was going to be something you guys had to try! I mean, they’re extremely flavorful and quite simple to make. I think the onions are really the star, sweet and savory, and they pair perfectly with the other ingredients. Let’s dig in!
FREQUENTLY ASKED QUESTIONS:
If you are out of au jus gravy or simply want to try something new, give steak sauce a try for dipping these egg rolls into.
It doesn’t matter if you don’t like provolone or just want to use something else, here are a few other options you can give a whirl: white cheddar, swiss, Gruyere, and mozzarella.
Nope! I used deli roast beef for simplicity, but if you have leftover roast beef from a previous dinner or other meal, that would be great to use in these French Dip Egg Rolls.
That’s always a question, right?! We want all our food to be hot when we are ready to eat it. So, if you have to work in batches to make these egg rolls, I have a solution for you. Place your finished egg rolls in a warm oven (about 250F degrees) to keep them warm until you’re ready to chow down.
Using the wire rack over a sheet pan helps give circulation underneath the egg rolls so they don’t create steam and cause everything to be soggy. Letting the rolls sit for a minute or two on the paper towels helps remove the excess oil first too.
I like to use peanut oil. But that’s just a personal preference. You can use any cooking oil you prefer. I just choose peanut oil since it’s a neutral oil and doesn’t impart a flavor into the rolls. The downside is, it can be pricey when compared to other cooking oils so use your favorite frying oil here.
I know, not everyone wants to use all the oil. Grab the set of instructions on how to make them in the Air Fryer by checking out my recipe for Air Fryer Southwestern Egg Rolls.
Certainly! They won’t turn out as brown and crispy though. Assemble the rolls just as you would if you were to fry them. Preheat the oven to 400F. Place the assembled egg rolls on a baking sheet that is lined with aluminum foil. Bake them for 25-30 minutes, making sure to flip them halfway through the baking time.
Eggrolls are best when you first make them. If you must keep leftovers, transfer them to an airtight container and keep them in the fridge for up to 3 days. To reheat them, place them back into a deep fryer or you can bake them until warmed through in the oven. Additionally, you can freeze the cooked egg rolls for up to 3 months.
INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)
- salted butter
- onion
- sugar
- black pepper
- water
- all-purpose flour
- egg roll wrappers
- deli sliced roast beef
- shredded provolone cheese
- au jus gravy mix
- water
HOW TO MAKE FRENCH DIP EGG ROLLS
In a large skillet over medium heat, melt the butter. Add the onions, sugar, and pepper to the skillet and stir to combine. Continue cooking, frequently stirring, until the onions turn a golden brown color, 18-20 minutes. Drain excess oil.
In a small bowl, mix together the water and flour, this will make a “glue” to help seal the egg rolls.
On a clean work surface, place an egg roll wrapper with one of the corners facing you. Add 2 slices of roast beef to the bottom corner of the wrapper.
Add some of the provolone cheese, about 2 tablespoons, on top of the roast beef. Place 1 & ½ tablespoons of the caramelized onions on top.
Take the corner and fold it up over the filling. Dip your finger into the flour mixture and run it along the exposed edges of the wrapper.
Tuck both edges of the wrapper over the filling. continue to roll until you make a little log tightly. Make sure all the edges are sealed.
Place on a sheet tray while you continue rolling the rest of the egg rolls.Heat a deep fryer or dutch oven (or heavy bottom skillet with deep sides) with 4 inches of oil to 350°F. Very carefully place a couple of the egg rolls into the hot oil and fry until golden brown, 5-6 minutes. Make sure to flip them often, so they brown evenly.
Place the egg rolls onto a paper towel-lined plate to absorb any excess oil. Then immediately place it onto a wire rack over a sheet tray.
Repeat with the remaining egg rolls. While your egg rolls are frying, make the au jus per the directions on the back of the package.
Once the egg rolls are ready, serve with the au jus for dipping.
CRAVING MORE RECIPES?
French Dip Egg Rolls
Ingredients
- 4 Tablespoons salted butter
- 3 cups small-diced onion
- 2 teaspoons sugar
- ½ teaspoon black pepper
- 1 Tablespoon water
- 1 Tablespoon all-purpose flour
- 12 egg roll wrappers
- 20 slices deli sliced roast beef
- 1 ½ cups shredded provolone cheese
- 1 ounce packet au jus gravy mix
- 3 cups cold water
Instructions
- In a large skillet over medium heat, melt 4 Tablespoons salted butter. Add 3 cups small-diced onion, 2 teaspoons sugar and 1/2 teaspoon black pepper to the skillet and stir to combine. Continue cooking, frequently stirring, until the onions turn a golden brown color, 18-20 minutes. Drain excess oil.
- In a small bowl, mix together 1 Tablespoon water and 1 Tablespoon all-purpose flour, this will make a “glue” to help seal the egg rolls.
- On a clean work surface, place one of the 12 egg roll wrappers with one of the corners facing you. Add 2 slices of the 20 slices deli sliced roast beef to the bottom corner of the wrapper.
- Add some of the 1 1/2 cups shredded provolone cheese (about 2 Tablespoons), on top of the roast beef. Place 1 ½ Tablespoons of the caramelized onions on top.
- Take the corner and fold it up over the filling. Dip your finger into the flour mixture and run it along the exposed edges of the wrapper.
- Tuck both edges of the wrapper over the filling. continue to roll until you make a little log tightly. Make sure all the edges are sealed.
- Place on a sheet tray while you continue rolling the rest of the egg rolls.
- Heat a deep fryer or dutch oven (or heavy bottom skillet with deep sides) with 4 inches of oil to 350°F.
- Very carefully place a couple of the egg rolls into the hot oil and fry until golden brown, 5-6 minutes. Make sure to flip them often, so they brown evenly.
- Place the egg rolls onto a paper towel-lined plate to absorb any excess oil. Then immediately place it onto a wire rack over a sheet tray.
- Repeat with the remaining egg rolls.
- While your egg rolls are frying, combine the 1 ounce packet au jus gravy mix with 3 cups cold water in a sauce pan and prepare per the directions on the back of the package.
- Once the egg rolls are ready, serve with the au jus for dipping.
Notes
- If you don’t want to deep fry these, you can make them in the Air Fryer or oven, see the FAQ section for more info on that.
- These would also be amazing dipped in steak sauce, yum!
- Other cheeses that would work, white cheddar, swiss, Gruyere, and mozzarella.
- You can also use leftover roast beef from dinner if you have any on hand.
- We place the egg rolls on a wire rack over a sheet tray so they will not steam and become soggy. You can keep them in a warm oven while frying the remaining egg rolls if desired.
- I like to use peanut oil when frying. It is a cleaner oil and doesn’t stink up the house as much.
- These are best eaten after frying but if you have any leftovers, they will keep in the fridge for up to 3 days. To reheat, place them back into a deep fryer or you can bake them until warmed through.
- Freeze cooked egg rolls for up to 3 months.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
I made these using your oven directions. Absolutely wonderful. Thanks for keeping us updated on your delicious recipes.
I made these last night; they are fantastic! The golden brown onion mixture really puts it over the top. Thanks for a great recipe!
Yay!! Thanks so very much Tonia – I love hearing that!