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usezykWhen I tried these amazing Philly Cheesesteak spring rolls from Star Fusion Restaurant, I knew I had to make my own copycat version. It wasn’t too hard considering they were willing to to share their exact recipe!
This Star Fusion Restaurant recipe for Philly Cheesesteak Spring Rolls contains beef, both cheddar and Parmesan cheese, and shallots smothered in a Béchamel sauce.Philly Cheesesteak Spring Rolls
Shaved rib eye or sirloin beef
2 Tbs. butter
1 ounce flour (about 3 1/2 tbs)
4 cups heavy cream
4 ounces sharp cheddar cheese
1 cup Gruyère or shaved Parmesan
Pinch of sugar
Pinch of allspice
1 small shallot, finely chopped
3 Tbs Dijon mustard
Oil
Salt and pepper to tasteHow to Make Philly Cheesesteak Spring Rolls
To prepare the Béchamel sauce: Heat butter in a medium-size saucepan. Whisk in flour and stir, and cook over low heat until light cream in color, at least one minute. Let cool.
Gradually add heavy cream to the roux mixture and beat with a whisk.Bring sauce to a boil, stirring constantly. Reduce heat to a simmer.
Add minced shallots to the sauce. Simmer at least 15 minutes stirring occasionally. Season with salt, allspice and pepper. Strain and place plastic wrap over sauce to prevent a skin from forming. Keep warm in a water bath.
Add cheddar cheese and Dijon mustard, whisk over low heat until the cheese is melted with a smooth consistency.To prepare the spring rolls: In a hot frying pan add the beef and stir until cooked through. Drain the meat.
Add Béchamel sauce to meat. Place in refrigerator for 30 minutes.
Place spring roll wrappers on a large sheet pan. Add about 1/4 cup of the meat and cheese mixture to each wrap. Roll and tuck the sides, then seal with light egg wash or corn starch.Heat two inches of oil in a large skillet or preheat a deep fryer to 375 degrees and fry the prepared spring rolls for 3 minutes each.
Let cool on a wire rack and serve.
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