You Might Not Want To Share This Appetizer | Steak & Lobster Eggroll Recipe

Eggrolls are currently one of the most popular appetizers on the internet - and rightfully so, they're delicious. Appetizers are typically meant to be shared amongst the table or with friends and family at a gathering - but THESE? They're so good, you might want to keep them to yourself! Let's #makeithappen

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Shopping List:
Shaved Ribeye, Strip, or Sirloin (8 oz)
Pre-cooked lobster (tail, knuckle, claw) (4-6 oz)
1/4 cup diced onion
1tsp garlic
1-2 tbsps diced parsley
1 cup shredded cheese (mozzarella or combination of your favorite cheeses - gouda/havarti etc)
2-4 tbsps sweet chili sauce (plus more for dipping)
AP seasoning and Old Bay to taste
Diced Chives for garnish
Oil for frying
Eggroll wrappers

Directions:
Begin by slicing your steak against the grain into thin strips (or purchase pre-shaved steak from the store). Season the steak and cook in a hot skillet with 1 tbsp avocado oil and 1/2 diced onion. Season to taste and cook until it reaches your desired doneness. Remove the steak and set aside to cook. Chop your lobster into bite sized pieces and add to the same skillet with butter, garlic, parsley, and old bay. Cook for 1-2 minutes and then remove and allow to cool to room temp. Once the Steak and Lobster etc cools to room temperature - add to a large mixing bowl with 3/4 of the shredded cheese and the sweet chili sauce. Lay out your eggroll wrappers and use some water or egg wash to go around the edges of the eggroll wrapper. Place a pinch of shredded cheese in the center of the wrapper and then add the steak and lobster mixture. Wrap, roll, and seal tightly. Repeat for all eggrolls.

Get the oil up to 350-365 degrees and fry the eggrolls for 4-5 minutes or until golden brown and crispy. Remove and allow to cool for a couple minutes. Slice and serve. Garnish with dipping sauce and diced chive.