Recipe: Tasty French Onion Egg Rolls

French Onion Egg Rolls. Following the egg roll directions on the packaging, spoon equal portions of the onion mixture into each egg roll wrapper and roll them tightly. Make sure to moisten the corners to seal them. Transfer each cooked egg roll to a baking dish.

Set an egg roll wrapper in a diamond shape and spread mustard in center. Fold up bottom half and sides, then gently. If you happen to have any delicious French Onion Soup left (recipe HERE), remove some of the onions and put them in a mesh sieve and let sit until mostly dry. You can cook French Onion Egg Rolls using 10 ingredients and 8 steps. Here is how you cook it.

Ingredients of French Onion Egg Rolls

1. You need 6 of Egg Roll Wrappers.
2. You need 1 cup of Shredded Provolone Cheese.
3. You need 3 tbsp of Canola Oil.
4. You need of Filling.
5. You need 1 of Thin-Sliced Yellow Onion.
6. It's 1 dash of Salt.
7. You need 1/4 tsp of Ground Black Pepper.
8. It's 1 tbsp of Extra Virgin Olive Oil.
9. It's 1 cup of Low-Sodium Beef Stock.
10. Prepare 1 tbsp of Unsalted Butter.

Lay an egg roll wrapper on cutting board and lay out some cheese of your choice. Spoon some of the onion mixture into the center. Place desired cheese on top of the onion mixture. Following the egg roll directions on the packaging, spoon equal portions of the onion mixture into each egg roll wrapper and roll them tightly.

French Onion Egg Rolls instructions

1. In a medium saucepan, heat extra virgin olive oil over low heat. Add sliced onions, salt, and pepper. Stir to coat, cover, and cook over low heat for 30 minutes..
2. Stir cooked, softened onions and add beef stock. Increase heat to medium, cover, and cook for 10 minutes..
3. Stir onion and stock mixture and increase heat to high. Add butter and stir continuously. Cook until liquid is almost completely evaporated (about 5 minutes). Should produce soft, brown onions with a glossy sauce..
4. Transfer cooked onions to a smaller bowl and refrigerate for 1 hour..
5. Preheat broiler to high..
6. Remove cooled onions from refrigerator. Following the egg roll directions on the packaging, spoon equal portions of the onion mixture into each egg roll wrapper and roll them tightly. Make sure to moisten the corners to seal them..
7. Pan fry the egg rolls in the skillet 3 at a time for about 2 minutes on each side or until brown and crispy. Transfer each cooked egg roll to a baking dish..
8. Top egg rolls with shredded cheese and broil in broiler about 2-3 minutes or until cheese is brown and bubbly..

Unroll crescent dough and separate into triangles. Roll up each from the wide end; place on an ungreased foil-lined baking sheet. Curve ends down to form crescents. Brush rolls with the egg white/cold water wash. Remove from baking sheets and cool on wire racks.