Bibigo Korean Philly Cheesesteak Egg Rolls
Marinate chopped steak in BIBIGO KOREAN BBQ sauce for 30 minutes.
Stir fry until caramelized. I’m saving some to make another fun dish. I’ll link it at the end!
Add 3 cups chopped veggies. I like onion, carrot, cabbage. Stir fry 5 minutes. Then cool completely.
Spoon in 3 tablespoons of mix, top with 1/2 slice of American cheese.
Wet the edges with water. Roll up and set aside. Cover if you’re not going to cook them right away.
Roll up the rest. 2 cups Bibigo meat plus 3 cups chopped veggies should yield about 12 egg rolls.
Fry in 350f oil, or bake, or air fry.
They fry up in a snap. Remember to peek in on my other Korean Bar Food dish linked at the end!
Top with cilantro for garnish. Dip in warm queso & devour.
Want another idea for Bibigo bulgogi? Tap to the next screen!
Loaded Korean Kimchi Fries & BIBIGO Bulgogi
What you'll need
1 cup
Bibigo BBQ Marinade & Sauce
1 pound (2 cups)
Beef Steak
3 cups
Chopped Veggies
2 tablespoons
Vegetable Oil
7 slices
American Cheese
For egg roll wraps
12-14 wrappers
Egg Roll Wrappers
1 cup for dipping
Cheese Queso Dip
Garnish Cilantro, Green Onion
Explore more Jumprope
Want to create? It’s fast, easy, free & open to anyone.
Learn more.
More than 50,000 step-by-step guides to learn how to do anything.