PHOTO VIA UNSPLASH Enjoy some of your favorite foods in an egg roll wrapper during game day this fall.

You’ve probably noticed that summer is about over and we all know what that means. It’s football season, a time when fun, food and fanatics rule the weekends.

Talking watch party food, two favorites come to mind. Gooey cheesesteak sandwiches and spicy Buffalo wings. To save time and money serve Cheesesteak and Buffalo egg rolls instead. Easy and fun to make, they are a great alternative.

Another great thing about egg rolls is that they can be made ahead and frozen. When ready to serve, simply pop them in the deep-fryer. They come out in a neat little package all browned, crispy and delicious. Serve with a dipping sauce for added flavor.

Cheesesteak Egg Rolls

12 to 14 egg roll wrappers

1 egg whisked with 1 tablespoon water

Filling:

1-pound chipped sandwich steak

8-ounces small mushrooms, sliced

1 medium onion, halved and thinly sliced

1 green bell pepper, chopped

16-ounces shredded provolone or sliced white American cheese

Salt and pepper

Directions: In large skillet, heat 1 tablespoon vegetable or olive oil over medium-high heat. Add steak to pan and cook till no longer pink. Remove from skillet and set aside.

Add butter to the empty skillet and saute mushrooms until cooked and juices have been released. Remove to a paper towel lined dish. Set aside.

In same skillet add another tablespoon oil and saute the peppers and onions till softened. Add steak and mushrooms back to the skillet and stir to combine all ingredients. Stir in salt and pepper to taste. Cover mixture with cheese and allow to melt. Stir to coat all of the filling with cheese. Allow to cool.

Position an egg roll wrapper with one point facing you. Line the center horizontally with 1/4 cup steak mixture. Fold bottom corner over filling then continue to roll up, firmly folding sides toward center over filling as you roll. Seal edges with egg wash. Place finished egg rolls on a nonstick surface and cover with a slightly damp cloth.

To fry, heat oil in stock pot or deep-fryer to 350-degrees F. Fry egg rolls in batches, 3 to 4 at a time, till golden brown, turning a few times while frying. Drain well on paper towels.

To bake, if you prefer, lightly spray a baking rack and place over baking sheet. Line egg rolls on rack and lightly spray with cooking spray. Bake in 425-degree F. oven 10 to 15 minutes or till golden.

Serve hot with cheese sauce, mayonnaise and ketchup mixture or tomato sauce for dipping.

Buffalo Chicken Egg Rolls

Filling:

1 rotisserie chicken, picked and shredded or cooked boneless, skinless chicken breasts

1/2 cup melted butter

1/2 cup hot sauce

Wrappers:

12 egg roll wrappers or 24 wonton wrappers

Water to seal wrappers

Blue cheese dressing for dipping (recipe below)

Directions: In large bowl, combine butter and hot sauce. Add chicken and toss well to coat. Chill.

To wrap, lay out several wrappers at a time on a flat surface with one point facing you. Spoon filling onto center and bring point over it. Fold in sides tightly and continue to roll up. Seal edges with water to seal.

Fry in vegetable oil in heavy pot or deep-fryer at 375-degrees F. till golden brown and crisp. Drain well. Serve with Blue Cheese Dip and celery sticks.

Blue Cheese Dip

1 cup Greek yogurt or sour cream

1/4 cup mayonnaise

1/2 bunch chives, chopped

2 T. fresh parsley, chopped

1/2 cup crumbled blue cheese

2 T. red wine vinegar

1 lemon, juiced

Salt and pepper

Directions: In small bowl whisk together all ingredients.