| Level: | Intermediate |
| Total: | 13 hr 55 min |
| Active: | 1 hr 15 min |
| Yield: | 6 to 8 servings |
Ingredients
- 4 ounces good-quality tahini
- 3 tablespoons ground allspice
- 3 tablespoons granulated garlic
- 3 tablespoons ground black pepper
- 3 tablespoons seven-spice powder
- 2 tablespoons ground cinnamon
- 2 tablespoons onion powder
- 2 tablespoons salt
- 1 tablespoon ground cloves
- 1 tablespoon ground nutmeg
- 1 tablespoon dried oregano
- 6 pounds good-quality beef such as Wagyu, chuck or rib eye, sliced 1/4 inch thick
- 3 white onions, chopped fine
- 2 jalapeños, chopped fine
- Browning agent, for cooking, such as ZipSauce or soy sauce
- One 16-ounce package egg roll wrappers
- 16 slices white American cheese
- 1 cup cornstarch
- Canola oil, for frying
- 2 ounces Garlic Paste, recipe follows
- 1 cup garlic cloves
- 1/2 cup lemon juice
- 3 cups canola oil
- 1 tablespoon salt
Instructions
- For the beef shawarma: Combine the tahini, allspice, granulated garlic, black pepper, seven-spice, cinnamon, onion powder, salt, cloves, nutmeg, oregano and 2 cups water in a large bowl and whisk to combine. Add the beef and marinade, covered and refrigerated, for 12 to 24 hours.
- Preheat a grill to 400 degrees F.
- Place the beef on the grill and cook, 2 minutes per side. Take off the grill and let rest. Chop the meat very finely and put aside to cool.
- For the egg rolls: Cook the onions and jalapeños in a dry sauté pan on high heat until they start to brown, then add some browning agent and cook an additional 5 minutes. Turn off the heat, then add the beef. Mix everything well and cool for 20 minutes.
- Brush all the corners of an egg roll wrapper with water. Place a slice of American cheese in the center of the wrapper. Orienting the wrapper like a diamond, spread about 2 1/2 ounces of the filling mixture horizontally on top of the cheese; fold down the top corner, then turn in the sides and roll the egg roll up tightly from the bottom. Roll the egg roll in the cornstarch. Repeat with the remaining ingredients.
- Heat a deep-fryer to 350 degrees F.
- Fry the egg rolls in batches for 2 to 3 minutes, then set aside. Slice in half and dip in the Garlic Paste. Enjoy.
- For the garlic paste: Place the garlic in a food processor while it is running. Blend until fine, then add 1 tablespoon lemon juice. Start to stream the oil in very slowly, switching off every few minutes between the oil and lemon juice until it forms a paste. Keep adding until it becomes the right potency for your liking. Season with salt.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 2161 |
| Total Fat | 174 g |
| Saturated Fat | 44 g |
| Carbohydrates | 75 g |
| Dietary Fiber | 7 g |
| Sugar | 3 g |
| Protein | 82 g |
| Cholesterol | 263 mg |
| Sodium | 1516 mg |
Reviews
I had some wagyu laying around so I thought I’d give this recipe a go. After marinating overnight I made these for my husbands poker night. They were at hit and the boys couldn’t get enough of these egg rolls! His friends ask they we host poker night every time moving forward!
Best egg rolls ever!
Made these egg rolls for lunch today – Amazing!
I have been making beef egg rolls for many years, but this recipe has topped the charts for me! It’s the perfect amount of spice to seasoning. I’m going to send this to everyone!