Golden, crispy egg rolls filled with melty provolone, tender roast beef, and sweet caramelized onions, served with a quick homemade au jus for dipping. They come together fast and make the perfect party appetizer, game-day snack, or fun weeknight dinner.
Ingredient Notes
Complete list of ingredients with quantities and instructions is located in the recipe card below
- Roast Beef: Ask the deli counter for very thin slices so the meat warms through fast and stays tender.
- Provolone: Pick low‑moisture provolone; it melts smoothly without turning the wrapper soggy.
- Caramelized Onions: Prep them ahead or grab a store‑bought jar. The sweetness balances the salty meat and cheese.
- Egg Roll Wrappers: Find these in the refrigerated produce section. Keep them covered with a damp towel so they stay pliable while you roll.
- Beef Broth + Worcestershire: Together they build a speedy, rich au jus that tastes like it simmered all day.
French Dip Egg Rolls
Equipment
- Large deep frying pan
- Tongs or slotted spoon
- Wire rack or paper‑towel‑lined tray
- Small saucepan or microwave‑safe bowl
- Small bowls for dipping
Ingredients
- 1 cup caramelized onions
- 10 egg roll wrappers
- 10 slices deli roast beef about 10 ounces
- 20 slices provolone cheese about 10 ounces
- 4 cups vegetable oil for frying
- 1 teaspoon dried minced onion
- ½ teaspoon garlic powder
- 2 cups beef broth
- 2 teaspoons Worcestershire sauce
- 1 tablespoon chopped fresh parsley for garnish
Instructions
- Lay one egg roll wrapper on a clean surface with a corner facing you.
- Place 2 slices of provolone in the center, top with 1 slice of roast beef, and about 2 tablespoons of caramelized onions.
- Lightly moisten the edges of the wrapper with water.
- Fold the left and right corners toward the center, fold the bottom corner up over the filling, and roll tightly toward the top corner to seal. Repeat with remaining wrappers and filling to make 10 egg rolls.
To Deep Fry:
- Pour vegetable oil into a large deep frying pan to a depth of 1 inch (2.5 cm). Heat to 350°F (180°C).
- Fry the egg rolls seam side down in batches for about 1 minute per side, or until deep golden brown.
- Transfer to a wire rack or paper towel lined tray to drain.
To Air Fry:
- Brush the egg rolls lightly with oil and arrange them in a single layer in the air fryer basket.
- Cook at 400°F (200°C) for 6 minutes, flip, and air fry for another 6 minutes or until golden and crisp. Cooking times may vary depending on your model.
Make the Au Jus:
- In a small saucepan, combine beef broth, dried minced onion, garlic powder, and Worcestershire sauce.
- Heat over medium heat until steaming. Divide among small serving bowls and sprinkle with parsley.
- Serve the hot egg rolls with warm au jus for dipping.
Notes
- Leftovers keep for up to 3 days in an airtight container in the refrigerator. Reheat in a 350°F (180°C) air fryer for 4-5 minutes.
- You can omit caramelized onions or replace them with sautéed bell peppers.
- Dijon or spicy brown mustard also makes a tasty dip.
- Swiss, mozzarella, or any good melting cheese can be used instead of provolone.
- Egg roll wrappers are usually found in the refrigerated produce section at most supermarkets.
Nutrition
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
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How To Make Egg Rolls
Fill the wrapper: Lay provolone slices, roast beef, and caramelized onions on a wrapper set like a diamond.
Roll it tight: Fold in the sides, tuck the bottom corner, and roll up to seal the filling.
Season the broth: Stir dried minced onion, garlic powder, and Worcestershire into warm beef broth for a quick au jus.
Fry until golden: Cook the rolls in 350 °F (180°C) oil until deep golden and crisp, then drain on a rack.
Recipe Success Tips
- Reheat leftovers in a 350 °F (180 °C) air fryer for 4-5 minutes to revive crunch.
- Keep wrappers covered with a damp towel so they stay pliable while you roll.
- Moisten and pinch the seams firmly to seal; this prevents filling leaks in the oil.
- Heat oil to 350 °F (180 °C) and hold that temp. A thermometer helps avoid greasy or under‑crisp rolls.
- Fry in small batches so the oil stays hot and each roll fries evenly.
- Drain on a wire rack, not paper towels, to keep the exterior shatter‑crisp.
Variations
- Swap provolone for Swiss, mozzarella, or Monterey Jack.
- Omit onions or use sautéed peppers instead.
- Serve with Dijon or spicy brown mustard for dipping.
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