Ingredients
3 tbsp. butter, divided
2 large onions, thinly sliced
4 sprigs thyme, plus 2 tsp. minced
Kosher salt
Freshly ground black pepper
8 egg roll wrappers
1/3 c. grainy mustard
16 slices deli-sliced roast beef
16 slices provolone
Vegetable oil, for frying
1 tbsp. all-purpose flour
2 cloves garlic, minced
1 1/2 c. low-sodium beef broth
2 tsp. Worcestershire sauce
Preparation
Step 1In a large skillet over medium-high heat, melt 2 tablespoons butter. Add onion and thyme sprig and season with salt and pepper. Cook, stirring occasionally, until caramelized, about 15 minutes. Discard thyme.Step 2Set an egg roll wrapper in a diamond shape and spread mustard in center. Add 2 slices of beef, 2 slices provolone, and a spoonful of caramelized onions. Fold up bottom half and sides, then gently roll, sealing the seam with a couple drops of water. Repeat with remaining filling and wrappers. Step 3In a large, deep skillet, heat 1" vegetable oil over medium heat. Working in batches, add egg rolls and fry until golden, 1 minute per side. Drain on a paper towel–lined plate and let cool slightly. Repeat with remaining egg rolls. Step 4Meanwhile, make au jus: melt remaining 1 tablespoon butter in a medium skillet over medium heat. Add flour, garlic, and thyme, and cook until fragrant, about 1 minute. Add beef stock and Worcestershire sauce. Simmer for 5 minutes until reduced slightly. Season with salt and pepper.Step 5Serve egg rolls warm with dipping sauce.
Made these? Let us know how it went in the comment section below!
