French Onion Egg Rolls
French Onion Egg Rolls

Hello everybody, I hope you are having an incredible day today. Today, we’re going to prepare a distinctive dish, french onion egg rolls. It is one of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.

Following the egg roll directions on the packaging, spoon equal portions of the onion mixture into each egg roll wrapper and roll them tightly. Make sure to moisten the corners to seal them. Transfer each cooked egg roll to a baking dish. Following the egg roll directions on the packaging, spoon equal portions of the onion mixture into each egg roll wrapper and roll them tightly.

French Onion Egg Rolls is one of the most favored of recent trending meals in the world. It is appreciated by millions daily. It is easy, it is quick, it tastes delicious. They’re nice and they look wonderful. French Onion Egg Rolls is something which I have loved my entire life.

To begin with this particular recipe, we have to first prepare a few ingredients. You can have french onion egg rolls using 10 ingredients and 8 steps. Here is how you can achieve that.

The ingredients needed to make French Onion Egg Rolls:
  1. Get 6 Egg Roll Wrappers
  2. Prepare 1 cup Shredded Provolone Cheese
  3. Get 3 tbsp Canola Oil
  4. Prepare Filling
  5. Make ready 1 Thin-Sliced Yellow Onion
  6. Make ready 1 dash Salt
  7. Make ready 1/4 tsp Ground Black Pepper
  8. Get 1 tbsp Extra Virgin Olive Oil
  9. Prepare 1 cup Low-Sodium Beef Stock
  10. Get 1 tbsp Unsalted Butter

Lay an egg roll wrapper on cutting board and lay out some cheese of your choice. Spoon some of the onion mixture into the center. Place desired cheese on top of the onion mixture. Following the egg roll directions on the packaging, spoon equal portions of the onion mixture into each egg roll wrapper and roll them tightly.

Steps to make French Onion Egg Rolls:
  1. In a medium saucepan, heat extra virgin olive oil over low heat. Add sliced onions, salt, and pepper. Stir to coat, cover, and cook over low heat for 30 minutes.
  2. Stir cooked, softened onions and add beef stock. Increase heat to medium, cover, and cook for 10 minutes.
  3. Stir onion and stock mixture and increase heat to high. Add butter and stir continuously. Cook until liquid is almost completely evaporated (about 5 minutes). Should produce soft, brown onions with a glossy sauce.
  4. Transfer cooked onions to a smaller bowl and refrigerate for 1 hour.
  5. Preheat broiler to high.
  6. Remove cooled onions from refrigerator. Following the egg roll directions on the packaging, spoon equal portions of the onion mixture into each egg roll wrapper and roll them tightly. Make sure to moisten the corners to seal them.
  7. Pan fry the egg rolls in the skillet 3 at a time for about 2 minutes on each side or until brown and crispy. Transfer each cooked egg roll to a baking dish.
  8. Top egg rolls with shredded cheese and broil in broiler about 2-3 minutes or until cheese is brown and bubbly.

Place desired cheese on top of the onion mixture. Following the egg roll directions on the packaging, spoon equal portions of the onion mixture into each egg roll wrapper and roll them tightly. Unroll crescent dough and separate into triangles. Roll up each from the wide end; place on an ungreased foil-lined baking sheet. Curve ends down to form crescents.

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