Ingredients:

• 1/2 cup canned pineapple
• 1 small Asian pear
• 1-1/2 bulbs garlic, minced
• 1/2 cup Mirin
• 1/2 can Sprite
• Carmelized onion (about 1/2 - 1 cup)
• Scallions
• Salt & pepper
• Red Pepper flakes
• 3 Tbsp. Sesame oil
• 1 Tbsp. sesame seeds
• 2 or 3 ribeye steaks (cut extremely thin) and chopped
• 3 Cups of soy sauce
• 4 Tbsp. brown sugar
• 1 cup carrots, sliced small and thin (you can use the shredded carrots that you purchase in the grocery store)
• 1/2 cup - 1 cup sliced onion
• Egg roll wraps
• American Cheese
• Queso dip or cheese sauce

Directions:

• Make the caramelized onions ahead of time.
• In a blender add the pineapple & rest of the ingredients down through the sesame oil, blend until pureed.
• In a large bowl, mix the sesame seeds, soy sauce and the brown sugar.
• Add the blended mixture to the large bowl with the soy sauce and brown sugar and mix well.
• Add the thinly sliced ribeye meat to marinade and add the sliced onions and carrots and marinade at least 1 hour or overnight. (it is better if you let it marinade overnight)
• Heat 2 Tbsp. of sesame oil in a large skillet and once hot, add a portion of the meat. Be sure to squeeze out some of the marinade before cooking. Cook mean in batches if needed.
• Let meat slightly cool.
• Open egg roll wraps and using one at a time, brush all sides with egg wash (to seal wraps when folded);
• Place a small piece of American cheese in the center of the wrap and add some meat mixture. Roll up wrap, folding in corners. Do this until all the meat is used.
• Once all wraps are completed, deep fry in fryer or in a large pan using canola or vegetable oil. When wraps turn golden brown, they are done. Put them on a paper towel and let them drain for a minute.
• Slice them on the diagonal and pour cheese sauce or over each half and sprinkle some sesame seeds on top and serve. Or you can serve with a bowl of queso on the side, like I did.