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Philly Chili Cheesesteak Egg Rolls

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4 tablespoons oil, divided
1 large onion, chopped
2 (1-inch thick) rib-eye steaks, trimmed and thinly sliced
1 (15-ounce) can Hormel® Chili No Beans
1 teaspoon salt
1 teaspoon black pepper
2 cups shredded Monterey jack cheese
2 cups shredded mozzarella cheese
¼ cup water
½ cup cornstarch
16 egg roll wrappers (from 16-ounce package)
1 Oil for frying
Spicy Mayo
1 cup mayonnaise
1 tablespoon sriracha


  1. In large heavy bottom skillet over medium heat, heat 2 tablespoons oil; add onions and cook 5 minutes or until slightly browned. Remove from pan. Add 2 tablespoons oil and steak slices; cook 5 minutes until brown and slightly crispy. Add chili, reserved onions, salt and pepper; remove from heat and allow to cool.

  2. In medium bowl, combine cheeses. Add water to small bowl. Place cornstarch in shallow dish.

  3. Lay 1 egg roll wrapper in a diamond shape, place 2 tablespoons meat mixture and ¼ cup cheese in center of wrapper. Fold bottom corner over filling. Fold sides toward center over filling. Moisten remaining corner with water; roll up tightly to seal. Repeat with remaining ingredients.

  4. Heat oil to 350°F. Dredge egg rolls in cornstarch. Fry egg rolls 1 to 1 ½ minutes on each side or until golden brown. Place on baking sheet lined with paper towels.

For the Spicy Mayo

  1. In small bowl, combine mayonnaise and sriracha. Serve with egg rolls.

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