Steak and Shrimp Egg Rolls

[bmudd14474]

Did these up for the Superbowl and just now getting around to posting them.

I had some pork butt on the smoker which ill post at another time so while the smoker was going I threw 2 froze NY's on it to cook up for the egg rolls.

Sauteed down some onions

Sliced up the NY's

Then got assembly going. Set out a piece of provolone then onions, steak, and shrimp. Then moved to the wonton wrapper. Used an egg wash on the top. Then wrapped.

Here is one of the plates with the wife's queso, chips, egg rolls(1 shrimp and Steak, other is string cheese wrapped) with sweet chili sauce and a slice of pizza.

Egg rolls are so easy and if you haven't done it id recommend giving it a whirl.

 

[pineywoods]

Looks awesome I'll take several off the egg rolls and some queso and chips. yummmmmmmm
I have never tried making egg rolls but it sounds good

 

[Brokenhandle]

Those look delicious Brian! Just hung some salami to ferment using umai bags...could use a snack now!

Ryan

 

[DRKsmoking]

Looks great, my wife would love the egg rolls ( shrimp,) great plate , I love pineapple on my pizza also.
We make a lot of egg rolls and they freeze well.

David

 

[MJB05615]

Looks great. Nice plate. We love Egg Rolls here. I'd have to Air Fry not deep fry, but I bet it'll be good.
Perfect ingredient list.

 

[yankee2bbq]

Looks good!!!

Never made homemade egg rolls.
Now I need to make them!

 

[JLeonard]

Egg rolls are on my to do list. Yours looks great!
Jim

 

[one eyed jack]

Great looking plate Brian

 

[tx smoker]

Very very nice Brian. Seems pretty simple but I'd bet amazingly flavorful. Thank you for sharing.

Robert

 

[bauchjw]

Awesome Brian! I was just thinking about trying something like this last night, but hadn't thought to include the shrimp as a surf and turf egg roll. That is genius. Out of curiosity, is there anything you would have done differently? Smaller chunks of meat, different type of meat, etc? When I was going through it in my head last night I was concerned about them being too dry. Thank you for sharing, you have me going in a new fun direction with my initial thought!

 

[bmudd14474]

Awesome Brian! I was just thinking about trying something like this last night, but hadn't thought to include the shrimp as a surf and turf egg roll. That is genius. Out of curiosity, is there anything you would have done differently? Smaller chunks of meat, different type of meat, etc? When I was going through it in my head last night I was concerned about them being too dry. Thank you for sharing, you have me going in a new fun direction with my initial thought!

The shrimp was 31-40 size and I sauteed them then let them cool. Then I cut them into thirds. The steak I left in Strips so that you get a good bit every time. I have done bell peppers in them as well but I feel that bells can overpower way too fast so if you use them make sure you minimize the amount.

So to answer the question I wouldn't change anytime as it pertains to size of the meat. Ive thought about adding a tad bit of diced raw onion just to have a texture and flavor contrast on the onions as the others are caramelized really good and full of flavor. I also thought about doing something acidic to cut the rich fattiness of it just not sure what I want to try.

In the end the possibilities are endless. I usually start with one and test it then adjust all seasonings.

 

[bauchjw]

Thank you!
I was thinking about basaltic glaze julienned carrots inside the roll or a cider vinegar sautéed red cabbage for a topping? I’ll give it a shot this weekend. Very appreciated!

 

[bmudd14474]

bauchjw you can drizzle a balsamic glaze over them when done for an accent and I be that would be good or a thick soy sauce or soy ginger if you want that Asian flair

 

[bauchjw]

I may try all three as dipping sauce…to see which works best. in my head I was thinking white wine reduced, garlic butter shrimp as the surf to go with standard steak turf to provide a lot of interior moisture and flavor. The basaltic seems intuitively to be a better acid for that rich garlic butter combination. But if I went with straight grilled shrimp it may be a smarter move. A bit simpler flavors to let proteins shine that the soy options would go well with!

 

[bmudd14474]

the white wine garlic butter sounds great. might drizzle that inside it.

 

[bauchjw]

Doesn’t it still sounds like a lot of rich fatty flavors though. Maybe some squirts of lemon juice before rolling?

 

[bmudd14474]

or a squirt of lemon or lime when you get it out of the fryer that way the inside doesn't have too much liquid.

 

[Brokenhandle]

Can I just have a plate of grilled shrimp with some white wine garlic butter on it? Taking a break from grinding sausage and you guys are killing me!

Ryan

 

[bauchjw]

Can I just have a plate of grilled shrimp with some white wine garlic butter on it? Taking a break from grinding sausage and you guys are killing me!
Ryan

Sorry Ryan!

 

[SmokinAl]

Looks really good Brian!
We make shrimp egg rolls all the time, but never thought to put steak into them!
Thanks for the idea!
Al