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Mexicali Cheesesteak Spring Rolls

24 spring rolls

Chef notes

These irresistibly crunchy spring rolls are an amazing mashup of exciting textures and classic cuisines. The chopped beef and cheese combo is inspired by Philly cheesesteaks, the crispy spring rolls are a staple of Chinese and other Southeast Asian cuisines, and the piquant pico and spices are straight out of Mexican-influenced California cooking.


Dry Seasoning Mix
  • 1/2 cup dark chili powder
  • 1/4 cup smoked paprika
  • 2 tablespoons coarse salt
  • 2 tablespoons of seasoning salt
  • 2 tablespoons ground cumin
  • 2 teaspoons granulated garlic
  • 2 teaspoons ground cinnamon
  • 2 tablespoons brown sugar
Pico de Gallo
  • 1/2 cup diced red onion
  • 1/4 small white onion, diced
  • 1/4 cup cilantro, minced
  • 1 lime, zested and juiced
  • 1 teaspoon white vinegar
  • 1 tablespoon minced jalapeño
  • 1/2 cup diced tomato
  • 1/2 teaspoon salt
Spring Rolls
  • 2 pounds rib-eye steak, thinly sliced like deli meat
  • 1/2 yellow onion, thinly sliced
  • 1 green bell pepper, thinly sliced
  • 1-2 tablespoons Dry Seasoning Mix (recipe above)
  • 1-2 teaspoons salt
  • 2 bags shredded provolone cheese
  • 24 spring roll wrappers
  • 1 egg, beaten with a teaspoon of water
  • canola oil, for frying
  • crema, to serve


For the dry seasoning mix:

In a small bowl, combine all ingredients and stir to blend well.

For the pico de gallo:

In a bowl, add onions, cilantro, lime zest and juice, vinegar, jalapeño, tomato and salt, stir together and chill in fridge until ready to serve.

For the spring rolls:


In a pan on medium-high heat, add rib-eye, onions, peppers, seasoning mix and salt and chop it all together using two spatulas.


When it's a little past halfway cooked, add the cheese to the steak and cook until lightly melted.


Remove the meat from the pan and place on a plate or tray to cool down. Be sure to drain any excess grease that accumulates.


On a flat surface, fill one spring roll wrapper with the cheesesteak meat. The meat should be in the shape of a 1/2-inch cylinder and lined across the entire bottom of the wrapper. At this point you can add a little more cheese if you'd like.


Tightly roll the spring rolls and seal the edge with the egg and water mixture.


Place the spring rolls in a covered flat pan or container, and freeze them for an 1 hour.


Heat a pot of canola oil to 370 F.


Place frozen spring rolls in oil and cook until they are golden brown. Be sure not to crowd the pan. Remove and drain excess oil.

To serve:

Stack the spring rolls like a pyramid, zigzag crema over the top, then top with pico de gallo.

Any extra spring rolls can be frozen in a tightly sealed container for up to one month.