Ingredients
Scale
- 1 package eggroll wrappers (about 20)
- 1 lb lean ground beef
- 1 medium yellow onion, diced
- 1 medium bell pepper, diced (green or red)
- 1 cup provolone cheese, shredded
- 1 tsp garlic powder
- Oil for frying (vegetable oil recommended)
- 2 tsp soy sauce (low-sodium if preferred)
Instructions
- In a skillet over medium heat, cook the ground beef until browned and crumbly (about 5-7 minutes).
- Add the diced onion and bell pepper, seasoning with garlic powder. Sauté until vegetables soften (about 3 minutes).
- Reduce heat to low and stir in shredded provolone cheese until melted (2-3 minutes).
- Lay an eggroll wrapper on a clean surface; place 1-2 tablespoons of filling in the center. Fold the bottom corner tightly over the filling.
- Fold in both side corners and roll away from you to seal tightly. Use water to seal edges.
- Heat oil in a deep skillet over medium-high heat and fry eggrolls until golden brown (about 3-4 minutes per side). Drain on paper towels before serving.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 eggroll (50g)
- Calories: 170
- Sugar: 0g
- Sodium: 290mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 30mg