I’m the self-proclaimed queen of the un-fried (or air fried) egg rolls! For some time now, I’ve wanted to create a fajita style one and these could not have come out any better.
So simple and SO delicious! Who is going to make these this week?!
Unfried Shaved Steak Fajita Eggrolls
Indulge in these steak fajita eggrolls without having them fried!
Prep Time40 mins
Cook Time20 mins
Total Time1 hr
Ingredients
- 1/2 lb Raw Steak any cut you like
- 1 Red Onion
- 1 Red Pepper
- Mushrooms handful
- 1 Avocado
- 4 tbsp Coconut Aminos
- 1 tbsp Olive Oil
- 1 tbsp Cumin
- Eggroll Wrappers
- 1 tbsp Garlic Powder
- 1 tbsp Paprika
- 1/2 tbsp Aleppo Chili chili powder works
- 1 Lime
- Spray Oil your choice
- 1 pinch Salt
- 1 pinch Pepper
- Shredded Cheese
Instructions
- Get prepped! Thinly slice raw steak (any cut you like), slice red onion, red pepper and mushrooms. Also slice a half of an avocado.
- Marinate! Throw all your veggies (except avocado) in a giant bag or bowl. Add in coconut aminos, olive oil, cumin, salt, pepper, garlic powder, paprika, juice from lime, and Aleppo Chili (or chili powder works). Let marinate for a least a half hour, but up to 12 hours in the fridge!
- Cook up the steak. Salt and pepper it and cook in a spray of oil until it’s just cooked through. Add a splash of coconut aminos garlic sauce (or soy) and let cook off. Remove from pan.
- Sauté the veggies! Since there is oil in the marinade you shouldn’t really have to add any extra to the pan. Cook for a few minutes until they are soft. Let them come to room temperature before rolling the egg rolls. Same with the steak!
- Take an eggroll wrapper and inside add your steak, veggies, a couple of slices of avocado and a tablespoon of your favorite shredded cheese. Spray each eggroll with olive oil and Air fry at 350 for 7 minutes, flip and do another 5 or until crunchy. You could also bake these at 425 for around 10-15 min.
Love always,
Erica
