Philadelphia Cheesesteak Egg Rolls

Ingredients:

• 450 g roast beef, thinly sliced
• 2 eggs
• 2 tbsp. milk
• 2 tbsp. l. olive oil
• 1 small red onion, thinly sliced
• 1 small red bell pepper, thinly sliced
• 1 small green bell pepper, thinly sliced
• 450 g pepper jack cheese, grated
• 8 sheets of egg roll dough
• Rapeseed oil (canola), for deep-frying

Preparation:

1. In a medium saucepan, heat oil to 350°F (175°C). Add enough oil so that the egg rolls do not settle on the bottom of the pan.
2. In a small bowl, whisk the egg and milk. In a medium skillet, heat the olive oil, onion, and bell pepper over medium heat. Cook the vegetables until slightly softened, about 2 minutes. Add the roast beef and cook until the onion is translucent, about 5 minutes more. Add the cheese and stir thoroughly until the cheese begins to melt. Remove the skillet from the heat and drain in a fine-mesh sieve. Let cool.
3. Divide the cooled meat mixture into 8 equal portions. Place the mixture in the center of each egg roll sheet. Fold the sides in and roll the rolls, sealing the edges with the egg mixture. Drop the rolls into the hot oil and fry, making sure they don't touch the sides or bottom of the pan. Fry a few rolls at a time, without overcrowding the pan, until golden brown. Transfer the finished rolls to paper towels to drain excess oil.
4. Cut the rolls diagonally, place on a serving dish and serve hot.