Philly Cheesesteak eggrolls and easy garlic aoli

• Oil for frying
• 2 small eggs
• 2 tbsp milk
• 2 tbsp olive oil
• 1 small sweet onion sliced
• 1 small sweet pepper chopped
• 1 small green pepper chopped
• 1 lb shaved steak (ribeye is great)
• 1 lb provolone or pepperjack cheese
• 1 tbsp Cooking with Greens Go To blend
• egg roll wrappers

Mix egg and milk in a small bowl for eggwash. In a saute pan, add olive oil, onions and peppers. Cook  for about 3 minutes. Add in shaved steak and Go To Blend and cook until onion is transluscent. Add in cheese and mix until melted through. Remove from heat and allow to drain in a strainer or towel to remove excess moisture. Cool.  Divide cooled steak filling into about 8 equal parts. Place mixture in center of eggroll wrapper and brush edges of eggroll with eggwash. Fold up bottom, then sides of egg wrapper, then roll upwards to seal. In a saucepan or pot, add enough oil so that eggrolls will not touch bottom of pan. Heat to about 350 degrees.  Add eggrolls to hot oil without allowing them to touch. Cook until golden brown. Drain and serve hot.

Easy Garlic Aoli

• 4 to 5 large cloves garlic minced and pressed
• 2 tsp lemon juice
• 1/8 tsp Cooking with Greens Pink Himalayan Sea Salt
• 1/2 cup Mayo
• optional: 1/4 tsp dijon mustard

Combine pressed garlic and lemon juice in small bowl. Add in Pink Sea salt. Ensure that all garlic is covered with juice and allow to sit for 10 mins. Place garlic mixture over fine mesh strainer and press out juice. Disgard garlic. Stir in Mayo and optional dijon. Taste and adjust if necessary.