French Dip Eggrolls and Au Jus

 

       I have experimented with several types of eggrolls over the past several years.  Everyone loves the Chinese Style Shrimp or Pork Style, but there are others.  Since we both love French Dip Sandwiches with Au Jus this seemed like an obvious choice.  It is more of an eclectic small platter approach to a finger food night.  It allows for a side selection of vegetables or hot mix sides.  

3 tbsp. butter, divided

2 large onions, thinly sliced

1 tsp thyme

Kosher salt

Freshly ground black pepper

8 egg roll wrappers

1/3 c. grainy mustard

16 slices deli-sliced roast beef (Steak Ums work well) 

16 slices provolone

Vegetable oil, for frying

      In a large skillet over medium-high heat, melt 2 tablespoons butter.  Add onion and thyme, season with salt and pepper.  Cook meat, stirring occasionally, until caramelized, about 15 minutes.  

      Set 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.  

      In 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.  I overcooked mine a bit.  

     Meanwhile, make au jus.  For this I am using my first batch of homemade Brisket Drippings Au Jus.  

You can make this easily by:

¼ cup beef drippings

1 ½ tablespoons all-purpose flour

2 cups beef broth

salt and ground black pepper to taste

      Melt drippings in a skillet over medium-high heat. Whisk in flour and cook, whisking constantly, until the mixture thickens, about 3 minutes.  Add beef broth radually, whisking constantly, then increase heat to high and bring to a boil, season with salt and pepper to taste.  Serve alongside your meat dish or sandwich. 

      Serve egg rolls warm with dipping sauce.  Great sides include hot mix, Pepperoncini, or celery and bleu cheese or ranch dip.  

"They say fingers were invented before forks, and hands before knives" 

Jonathon Swift

WiFi provided by AT & T Wireless