Egg Rolls with Steak and Tomatoes (Peruvian Tequeños)

Peruvian style beef tequeños are crowd pleasing appetizers for parties, holidays or a simple mid-afternoon snack. Golden-brown and crispy appetizer bites, Peruvian tequeños are filled with meat and vegetables and are typically served with an array of different sauces or dips like avocado sauce or guacamolé, homemade garlic mayonnaise, or rocoto cream/sauce (spicy). Tequeños are originally from Venezuelan gastronomy but have been part of Peruvian cuisine for many years. Some stories say that this recipe originated in Perú, but others (likely more reliable based on the name) say it comes from the city of Los Teques, in the state of Miranda, Venezuela. These stories relate that at the end of the 19th century a cook in Los Teques began to make a new food in a cylindrical shape with the remaining dough from the pastries. This leftover dough was wrapped around soft white cheese in the form of a stick and then fried, giving rise to the famous Venezuelan tequeño. The name Tequeño comes in honour of this cook from the city of Los Teques.

2 Tbsp. extra-virgin olive oil
1 lb beef bottom round steak, cut into small pieces
1 small red onion, chopped
1 clove garlic, minced
1 medium tomato, chopped
3 Tbsp. soy sauce
1 Tbsp. vinegar
1 tsp. black pepper, freshly ground
½ tsp. sea salt

Assembly:
12 egg roll wraps
1 egg, beaten
1½ cups vegetable oil, for frying

To Serve:
guacamolé or Peruvian style spicy dip

For the Filling:
Heat extra-virgin olive oil over medium in a large skillet heat and brown the meat. Add onion, garlic, and chopped tomatoes, stir quickly.

Add soy sauce, vinegar, kosher or sea salt and pepper. Lower the heat and cook for 5 minutes. Turn off the heat and let the filling cool before assembling the tequeños.

Assemble the Tequeños:
Place 1 egg roll wrap on a flat surface and moisten the edges with the beaten egg. Add 2 Tbsp. of meat filling and roll the wrap into a tube. Seal the edges.

Repeat with all the wraps and meat.

Heat 1½ cups of oil over medium-low heat to around 350°F (180°C). A small piece of wrapper placed in the oil should sizzle, but the oil should not be smoking.

Fry the tequeños until golden brown, turning them once. Transfer to a paper towel lined plate when done.

Serve with guacamolé or Peruvian style spicy dip.

Makes 12.

Cook's Notes:

• Keep the wraps covered with a damp paper towel while assembling the tequeños so they do not dry out.
• If you want to use all the egg roll wraps from the pkg, fill the rest with shredded cheese, or your favourite cheese stick.