Tuesday, February 1, 2011

French Dip Egg Rolls with Au Jus

This is a perfect appetizer for your Super Bowl party.  These baked egg rolls are filled with lean roast beef, muenster cheese, pepper jack cheese, sauteed white onions, garlic, and flavored with Worcestershire and Tabasco.  You can use any of your favorite cheeses.  I enjoyed the mild smoky muenster and spicy pepper jack cheese together.  I made a simple Au Jus and a Buttermilk Garlic Wing dipping sauce.


1 package egg roll wrappers, found in refrigerated produce section
1/2 small block muenster cheese, cut into small cubes
1/2 small block pepper jack cheese, cut into small cubes
1 T unsalted butter
1 tsp olive oil
1 white onion, sliced
2 cloves garlic, minced
1/2 lb lean deli roast beef, chopped
2 T Worcestershire
dash of Tabasco sauce
black pepper

egg and 1 T water, for egg wash

Au Jus:

1 can beef consomme
2 T Worcestershire
black pepper
garlic powder

Preheat oven to 425 degrees.  Line a baking sheet with foil.

In a skillet over medium heat, melt butter and olive oil.  Add onions and cook until tender, about 5 minutes.  Add the garlic and cook another minute.  Add the roast beef, Worcestershire, Tabasco, and black pepper.  Simmer for 5 minutes.

Meanwhile, prepare the au jus.  In a small sauce pan over medium heat, add the beef consomme, Worcestershire, black pepper, and garlic powder.  When the onion/roast beef mixture is done, strain it over the au jus pan (you want all those flavorful juices in your dipping sauce), then set the roast beef aside to cool.  Simmer the au jus for about 10 minutes.  Transfer to a serving bowl and garnish with sliced green onions, if desired. 

In a mixing bowl, stir together the cheeses and cooled roast beef mixture.  Beat an egg with 1 T water to make an egg wash. Take an egg roll wrapper and place it on a work surface on the diagonal. Brush all 4 edges with egg wash. Use about 2 Tablespoons of meat mixture and place it in the center of egg roll wrapper. Roll up the lower corner around the meat, fold in the left side, fold in the right side, and roll it over to the top corner. Lay them seam side down on prepared baking sheet.  Brush the tops with egg wash and sprinkle with garlic powder and black pepper.

Bake for 12 minutes, or until lightly golden brown and crispy.  Serve with warm Au Jus and Buttermilk/Ranch Wing dipping sauce.  You might also like these Philly Cheese Steak Egg Rolls I recently posted.  Enjoy!

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  1. These look awesome, Rhondi! I have a surprise for you on my blog - come see me!

  2. This is such a great idea. I love finger foods and these sound sooooo good!!

  3. Seriously? OMG...French dip is one of my favorite sandwiches...and in an egg roll form!!!!! GENIUS!


    These look and sound amazing! Definitely adding to my menu as a lunch meal in the coming week! Thanks for sharing.

  5. Thanks so much for linking up to THIS WEEK'S CRAVINGS

    I hope you come back next week our theme is Valentine's Day!


  6. Americanized egg rolls what an awesome concept! You have my mind racing with the things I can put in my egg rolls now! Thanks for linking up to Tailgating Time. Hope to see you tomorrow for the big Super Bowl party! :-)

  7. yummy - those look awesome! I just love french dips.

    I am a new reader to your blog. I have enjoyed going through the archives and bookmarking a ton of recipes. I just wanted to say hi! :)


I love that you stopped by and are taking the time to leave a comment! I really enjoy reading them all. Thanks so much!

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