These French Dip Egg Rolls are crisp on the outside, packed with thin deli roast beef, sweet caramelized onions, and melty provolone inside, and served with a quick, savory au jus for dunking. Thanks to supermarket shortcuts, they fry up in minutes, making them perfect for game day spreads, potlucks, or an easy weeknight dinner.
Ingredient Tips
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 the work surface in a diamond shape.
- Place 2 slices of provolone in the center of the wrapper.
- Top with 1 slice of roast beef.
- Spoon about 2 tablespoons of caramelized onions over the meat.
- Moisten all four edges of the wrapper with water.
- Fold the left and right corners toward the center.
- Fold the bottom corner up over the filling.
- Roll tightly toward the top corner to seal, forming an egg roll.
- Repeat with the remaining wrappers and filling to make 10 egg rolls.
Deep Frying:
- Pour vegetable oil into a large deep frying pan to a depth of 1 inch (2.5 cm) and 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.
Air Frying:
- Brush the rolled egg rolls lightly with oil, place them in a single layer in the air‑fryer basket.
- Cook at 400 °F (200 °C) for 6 minutes, flip, and air‑fry another 6 minutes. Check early, as times vary by model.
Make Au Jus and Serve:
- Combine beef broth, dried minced onion, garlic powder, and Worcestershire sauce in a small saucepan; heat over medium until steaming.
- Divide the au jus among serving bowls and sprinkle with parsley.
- Serve the hot egg rolls immediately with the warm au jus for dipping.
Notes
- Leftovers keep up to 3 days in an airtight container in the refrigerator; reheat in a 350 °F (180 °C) air fryer for 4-5 minutes.
- Omit the caramelized onions if preferred, or replace them with sautéed peppers.
- Dijon or spicy brown mustard makes an excellent alternative dip.
- Swiss, mozzarella, or any good melting cheese can be used in place of provolone.
- Egg roll wrappers are typically stocked in the refrigerated produce section of 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.
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