The best of both worlds combined in an egg roll that will blow your mind. Bulgogi & Philly style steak sandwich flavors.(One pound of steak or about 2 cups, plus the 3 cups veggies should yield enough for about 12-13 eggrolls).
Sesame seeds, chopped cilantro, and green onion for garnish (if desired)
Marinate the meat
Finely chop the meat into small pieces. The cut you select is up to you. Traditionally these would be rib meat but any cut will work. One bottle of Bibigo will marinate about 5 pounds of meat. I used about ½ cup per pound of meat.
Prepare the filling
Heat the vegetable and sesame oil in a large frying pan or wok over medium-high heat. Add the marinated meat and stir fry until cooked through and caramelized.
Push the meat to one side and add the chopped veggies. Stir, allowing the veggies to come to temperature then combine with the meat and stir fry briefly, just a few minutes until they barely start to soften. It's nice to retain some crunch.
Remove from heat and allow the mixture to cool completely.
Fill the egg rolls
On a flat clean surface, lay out a few egg roll wraps at a time and brush all sides with either water. This will seal the edges when wrapped.
Place about 3 tablespoons of filling to one side of the eggroll in a corner. then top with ½ a slice of American Cheese. Roll up, folding in corners and sealing the seams. Place the rolled egg rolls on a plate with a slightly damp paper towel on top to prevent drying out.
Fry the egg rolls
Heat vegetable oil to 350F and fry egg rolls until wraps turn golden brown. Drain on a paper towel. Options: Can brush with oil and bake in a 375 oven, turning halfway through. Or air fry according to the air fryer directions.
Slice diagonally if desired and serve alongside a bowl of queso dip. Or, can top the sliced egg rolls with a few tablespoon of queso and sprinkle on sesame seeds and a bit of chopped cilantro for garnish.