Philly Cheesesteak Egg Rolls: Crispy, Cheesy & Irresistible!

Philly Cheesesteak Egg Rolls are a culinary revelation, transforming two beloved comfort food classics into one utterly irresistible bite-sized sensation. I am incredibly excited to share this recipe with you, as it truly represents the best of both worlds: the iconic, savory flavors of a traditional Philly cheesesteak enveloped in the delightfully crispy, portable package of an egg roll.

While the original Philly cheesesteak boasts a rich history, born on the streets of Philadelphia in the 1930s, this innovative fusion pays homage to its delicious heritage while offering a modern, playful twist. Gone are the days of needing a bib and a pile of napkins to enjoy that signature blend of thinly sliced steak, gooey melted cheese, and often sautéed onions; now, you can savor all that incredible flavor with a satisfying crunch.

People absolutely adore this dish because it delivers on multiple fronts. The rich, umami flavor of seasoned steak, combined with the creamy texture of melted provolone or Cheez Whiz, creates an explosion of taste that is both familiar and exciting. The golden-brown, crispy exterior of the egg roll wrapper provides a delightful textural contrast, making each bite an adventure. It is the perfect appetizer for game day, a unique party snack, or even a fun, convenient main course that everyone, from casual diners to gourmet enthusiasts, will undoubtedly fall in love with. These Philly Cheesesteak Egg Rolls are not just food; they are an experience!

this Recipe

Ingredients:

• For the Irresistible Philly Cheesesteak Filling:
  • 1.5 to 2 pounds ribeye steak or sirloin, very thinly sliced against the grain (ask your butcher to do this, or partially freeze at home for easier slicing)
  • 1 large yellow onion, thinly sliced
  • 1 green bell pepper, thinly sliced (optional, but I absolutely adore the color and subtle bitterness it adds)
  • 8 ounces cremini or button mushrooms, thinly sliced (optional, for that extra umami kick)
  • 8-12 slices provolone cheese, or 1 cup shredded provolone (a blend with some white American cheese also works wonders for extra meltiness!)
  • 2-3 cloves garlic, minced
  • 2-3 tablespoons olive oil, divided
  • 1 tablespoon Worcestershire sauce (this is my secret weapon for depth!)
  • 1 teaspoon salt, or to taste
  • ½ teaspoon freshly ground black pepper, or to taste
  • ¼ teaspoon red pepper flakes (optional, for a hint of warmth)
• For the Crispy Egg Rolls:
  • 20-25 count standard size egg roll wrappers (you’ll find these in the refrigerated section of your grocery store, usually near the produce)
  • 1 large egg, beaten (this is our sealing agent!)
  • 4-6 cups vegetable oil, canola oil, or peanut oil for deep frying (enough to reach a depth of 2-3 inches in your pot)
• For the Creamy Sriracha Dipping Sauce (Highly Recommended!):
  • 4 ounces cream cheese, softened
  • ½ cup mayonnaise (full-fat for best creaminess)
  • 1-2 teaspoons Sriracha, or to taste (adjust to your preferred level of spice)
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • 1 tablespoon fresh chives, finely chopped (for freshness and a lovely garnish)
  • 1-2 tablespoons milk or water, to adjust consistency if needed

Preparing the Delicious Philly Cheesesteak Filling

This is where the magic truly begins for our incredible Philly Cheesesteak Egg Rolls! A stellar filling is the heart of any great egg roll, and we’re going to build layers of savory flavor that will make every bite sing. Don’t rush this part; good things come to those who sauté with patience! Take your time, enjoy the process, and you’ll be rewarded with an absolutely mouthwatering filling.

1. Prep Your Veggies Like a Pro: First things first, let’s get those aromatics ready. Take your large yellow or white onion and slice it as thinly as you possibly can. We’re aiming for delicate, almost translucent strands that will caramelize beautifully and practically melt into our filling. If you’re including a green bell pepper, do the same – thin, even slices are key for uniform cooking and a pleasant texture in the finished egg roll. And if you’re like me and love the earthy depth of mushrooms, slice those up too, ensuring they’re roughly the same thickness. Finally, mince your garlic cloves. Having everything prepped and ready, a culinary technique often called ‘mise en place,’ makes the cooking process so much smoother and more enjoyable. It means you won’t be scrambling to chop while something else is sizzling in the pan, ensuring everything cooks perfectly.
2. Sauté the Vegetables to Perfection: Heat about 1-2 tablespoons of olive oil in a large, heavy-bottomed skillet or a Dutch oven over medium heat. A heavy bottom ensures even heat distribution, which is ideal for caramelization. Once the oil shimmers, add your thinly sliced onions and bell peppers (if using). If you’re incorporating mushrooms, add them now as well. Stir frequently, allowing them to soften and begin to caramelize. This process is all about developing deep, complex flavors and can take anywhere from 8 to 12 minutes. We’re looking for a beautiful golden-brown color on the onions, which signifies a deeply sweet and savory flavor development that forms the backbone of our Philly Cheesesteak Egg Rolls. About halfway through, add your minced garlic. Be careful not to burn the garlic; it should become fragrant, not browned, which only takes about 30-60 seconds. Season lightly with a pinch of salt and pepper at this stage to draw out moisture and enhance flavor. Once the vegetables are tender, fragrant, and beautifully golden, transfer them to a large bowl and set them aside.
3. Prepare the Steak with Precision: Now for the star of our show! If your ribeye or sirloin isn’t already thinly sliced, this is a crucial step for achieving that authentic cheesesteak texture. The absolute best trick to getting super thin slices is to partially freeze the meat for about 30-45 minutes. This firms it up considerably, making it much easier to slice against the grain. Use a very sharp knife to cut it into paper-thin pieces, almost like shaved steak. The thinner, the better, as it cooks incredibly fast and integrates seamlessly into the egg roll filling, giving you that perfect bite. Slicing against the grain breaks up the muscle fibers, resulting in a much more tender chew.
4. Cook the Steak with Flavor: Return the same skillet to medium-high heat and add the remaining 1 tablespoon of olive oil. We want the pan to be hot enough to sear the steak, not steam it. Once the oil is hot and shimmering (you might even see a wisp of smoke), add your thinly sliced steak in batches if necessary, to avoid overcrowding the pan. Overcrowding can drastically lower the pan temperature, which leads to steaming instead of searing, and we want a beautiful brown crust, indicative of the flavorful Maillard reaction! Spread the steak in a single layer and let it cook undisturbed for about 1-2 minutes until it starts to brown. Then, break it up with a spoon or spatula and continue cooking until it’s mostly cooked through but still tender – about 3-5 minutes total per batch. You’re looking for a nice brown color, not grey.
5. Season and Combine the Savory Goodness: Once all the steak is cooked, return it all to the pan. Add your Worcestershire sauce, a generous pinch of salt (remember, you seasoned the veggies lightly, so now you’re seasoning the meat!), freshly cracked black pepper, and if you like a little heat, those red pepper flakes. Give everything a good stir to ensure the steak is evenly seasoned and coated in that wonderful Worcestershire flavor, which adds a fantastic umami punch.
6. Melt in the Cheesy Goodness: Reduce the heat to low. Now, add your sautéed vegetables back into the pan with the steak. Stir everything together until it’s well combined, ensuring every piece of steak and veggie gets acquainted. This is the moment we introduce the cheese! Lay your slices of provolone cheese over the steak and vegetable mixture, or sprinkle your shredded cheese blend evenly. Don’t skimp on the cheese – it’s a “cheesesteak” after all! Cover the skillet for a minute or two, allowing the residual heat to gently melt the cheese into a gooey, delicious blanket. Once melted, remove the lid and gently fold the cheese into the steak and veggie mixture. You want lovely streaks of creamy, melty cheese throughout the filling, making every bite of your future Philly Cheesesteak Egg Rolls utterly irresistible and truly authentic to its inspiration.
7. Cool the Filling Completely: Transfer the finished filling to a large platter or baking sheet and spread it out in a thin layer. This step is incredibly important and often overlooked! Allowing the filling to cool down, ideally to room temperature or even slightly chilled, prevents the delicate egg roll wrappers from becoming soggy and tearing when you assemble them. A hot filling will steam the wrapper from the inside out, leading to breakage. It also makes the rolling process much easier and safer, as you won’t be handling scalding hot ingredients. You can even pop it in the refrigerator for 15-20 minutes to speed up the cooling process. This ensures your egg rolls stay intact and crispy!

Mastering the Art of Rolling Philly Cheesesteak Egg Rolls

This is the creative part where we transform our delicious, cooled filling into perfectly portable, crispy packages. Don’t be intimidated by rolling; with a little practice and these detailed instructions, you’ll be a pro in no time! The key is to be gentle but firm, creating a tight seal that will hold all that savory goodness inside.

8. Prepare Your Rolling Workspace: Set up a clean, dry surface. You’ll need your completely cooled Philly cheesesteak filling, a stack of egg roll wrappers (keep them covered with a slightly damp cloth if you’re working slowly, to prevent them from drying out and becoming brittle), and a small bowl with your beaten egg wash. This egg wash acts as the essential “glue” that seals our egg rolls shut, ensuring none of that wonderful filling escapes during the cooking process.
9. Position the Wrapper Correctly: Take one egg roll wrapper and lay it on your clean surface so that it looks like a diamond – one corner pointing directly towards you. This orientation is crucial for an easy and effective rolling technique, as it provides the necessary flaps for folding.
10. Add the Perfect Amount of Filling: Spoon about 2-3 tablespoons of the cooled Philly cheesesteak filling onto the bottom third of the wrapper, just above the corner that’s pointing towards you. Shape the filling into a neat, compact log. Do not overfill! This is a common mistake that leads to bursting egg rolls, making them much harder to seal and prone to splattering in the oil. Less is often more here, ensuring a tight and secure roll that won’t explode.
11. Execute the First Fold: Take the bottom corner of the wrapper (the one closest to you) and fold it snugly over the filling. Tuck it in tightly, pressing down gently but firmly to create a solid, compact base. This first tuck is absolutely critical for a compact egg roll that holds its shape. You want it to hug the filling.
12. Fold in the Sides Neatly: Now, take the left corner of the wrapper and fold it towards the center, over the rolled-up filling. Do the same with the right corner, folding it neatly towards the center. You should now have an envelope-like shape with the filling securely nestled inside. Ensure these side folds are also tight against the filling to prevent any gaps.
13. Brush with Egg Wash for Sealing: Dip your finger or a small pastry brush into the beaten egg and lightly moisten the top corner of the diamond (the one furthest from you) and along the edges of the side folds you just made. This egg wash acts as your powerful adhesive, creating a strong seal when pressed.
14. Roll It Up! The Final Act: Starting from the bottom (where you made your first fold), begin to roll the entire package upwards, away from you. Roll tightly and evenly, maintaining constant pressure throughout the roll, until you reach the egg-washed top corner. Press down firmly on that top corner to seal the edge completely. You should now have a neatly wrapped cylindrical package, ready for cooking! Take a moment to admire your handiwork.
15. Repeat and Arrange: Continue this precise process with the remaining wrappers and filling. As you finish each glorious Philly Cheesesteak Egg Roll, place it on a plate or baking sheet seam-side down to prevent it from unraveling. If you’re not cooking them immediately, you can cover them loosely with plastic wrap and refrigerate for up to a few hours. This allows them to firm up slightly and ensures the seams stay put.

The Sizzling Finish: Cooking Your Philly Cheesesteak Egg Rolls

Now for the moment of truth! We’re going to transform these neatly rolled packages into golden-brown, wonderfully crispy delights. While deep frying yields the most traditional and satisfying results – that unbeatable crunch and golden hue – I’ll also give you a few tips for air frying if you prefer a slightly lighter method.

16. Prepare for Frying Safely: Pour enough vegetable oil, canola oil, or peanut oil into a large, heavy-bottomed pot or Dutch oven to reach a depth of about 2-3 inches. A heavy bottom is crucial for maintaining a consistent oil temperature. Place a deep-fry thermometer into the oil and heat it over medium-high heat until it reaches 350-360°F (175-180°C). Safety first! Never leave hot oil unattended, and keep a lid nearby in case of a grease fire. Have a plate lined with several layers of paper towels ready nearby to drain the cooked egg rolls; this will help absorb excess oil and keep them super crispy.
17. Fry in Small Batches: Once the oil is at the correct temperature – the thermometer is your best friend here – carefully lower 3-4 Philly Cheesesteak Egg Rolls into the hot oil using tongs. Do not overcrowd the pot, as this will drastically lower the oil temperature. A drop in temperature leads to greasy, less crispy egg rolls because they sit in the oil longer and absorb more of it. Giving them space allows the oil to maintain its heat and ensures even cooking and browning.
18. Fry Until Golden and Crispy: Fry the egg rolls for about 4-6 minutes, turning them occasionally with tongs to ensure all sides get an even golden color and develop that irresistible crunch. The internal filling is already thoroughly cooked, so we’re primarily focused on achieving that perfect, shatteringly crisp texture and beautiful golden-brown exterior on the wrapper. You’ll hear a satisfying sizzle and see the wrappers transform.
19. Drain and Repeat for Perfection: Once fried to perfection, carefully remove the egg rolls from the oil using tongs and transfer them immediately to the paper towel-lined plate to drain off any excess oil. This step is crucial for preventing them from becoming soggy and helps maintain their delightful crispness. Allow the oil temperature to return to 350-360°F before adding the next batch. This ensures consistency across all your cooked Philly Cheesesteak Egg Rolls. Repeat until all your delicious creations are cooked.

Air Frying Alternative (for a lighter option):

If you prefer a lighter touch or simply don’t want to deep-fry, air frying is a fantastic alternative! While the texture might be slightly different from deep-frying, they still come out wonderfully crisp.

20. Preheat and Prep for Air Frying: Preheat your air fryer to 375°F (190°C). Lightly brush or spray your rolled egg rolls with a little oil (an olive oil mister works great here). This light coating of oil is essential for achieving that desirable golden-brown color and crispy texture without the need for deep frying.
21. Air Fry in Batches: Place the oiled egg rolls in a single layer in the air fryer basket, ensuring they are not touching each other. Just like deep frying, overcrowding will lead to uneven cooking and less crispiness. Work in batches as needed, depending on the size of your air fryer.
22. Cook to Golden Perfection: Air fry for 10-15 minutes, flipping them halfway through, until they are beautifully golden brown and wonderfully crispy. Cooking times can vary quite a bit based on your specific air fryer model and its wattage, so keep a close eye on them during the last few minutes to prevent overcooking.

The Essential Creamy Sriracha Dipping Sauce

While these Philly Cheesesteak Egg Rolls are absolutely divine on their own, a fantastic dipping sauce takes them to the next level! This creamy sriracha sauce offers a lovely balance of heat, tang, and richness that complements the savory, cheesy filling beautifully, creating a truly harmonious flavor experience.

23. Combine Wet Ingredients for Creaminess: In a small mixing bowl, combine the softened cream cheese, mayonnaise, and sriracha. Using softened cream cheese is key here, as it will mix smoothly and effortlessly without any unsightly lumps, ensuring a velvety texture for your sauce.
24. Add Dry Seasonings for Depth: Sprinkle in the garlic powder and onion powder. These humble seasonings add an extra layer of savory depth and aromatic complexity that really enhances the sauce, making it more than just a simple spicy mayo. They bring a subtle, comforting background note.
25. Whisk Until Perfectly Smooth: Whisk all the ingredients together thoroughly until the sauce is completely smooth, homogenous, and beautifully creamy. If you find it’s a bit too thick for your liking – perhaps you prefer a thinner, drizzly consistency – add a tablespoon or two of milk or water, a little at a time, until you reach your desired dipping consistency. Taste and adjust the Sriracha or seasonings if needed.
26. Garnish and Prepare to Serve: Finally, stir in the fresh chopped chives. These not only add a delightful pop of vibrant green color but also contribute a fresh, subtle oniony flavor that brightens the whole sauce. Transfer the finished sauce to a small serving bowl, ready for dipping.

Serving Your Irresistible Philly Cheesesteak Egg Rolls

Serve your freshly cooked Philly Cheesesteak Egg Rolls immediately while they are piping hot and wonderfully crispy, alongside that amazing creamy sriracha dipping sauce. The contrast of the hot, savory filling and the cool, tangy dip is simply irresistible. These are absolutely perfect as a show-stopping appetizer for game day gatherings, a fun and unique party snack that will have everyone talking, or even a creative twist for a casual dinner. Get ready for a flood of compliments, because these homemade Philly Cheesesteak Egg Rolls are truly spectacular and destined to become a new favorite! Enjoy every golden, cheesy, savory bite!

Conclusion:

Okay, my friends, if there’s one recipe I genuinely hope you’ll add to your culinary repertoire, it’s these incredible savory delights. What makes them an absolute non-negotiable must-try, you ask? Well, imagine the iconic, melt-in-your-mouth flavors of a classic Philly cheesesteak – the perfectly seasoned, thinly sliced beef, the sweet sautéed onions, and that glorious, gooey, stretchy cheese – all lovingly encased in a golden, crispy, incredibly satisfying egg roll wrapper. It’s not just a snack; it’s an experience. It’s the kind of dish that lights up a room, brings smiles to faces, and sparks conversations. I truly believe these Philly Cheesesteak Egg Rolls are a testament to how simple ingredients, combined with a little creativity and a lot of heart, can transform into something truly extraordinary. Each bite offers that irresistible crunch, followed by a burst of savory, cheesy goodness that perfectly mimics the comfort and familiarity of its namesake sandwich, but with an exciting, portable twist. This isn’t just about recreating a flavor; it’s about elevating it, making it more accessible for parties, game nights, or even just a fun weeknight treat when you’re craving something special. The beauty lies in its perfect balance of textures and robust flavors – it’s hearty without being heavy, indulgent without being overwhelming. You get that satisfying chew from the beef, the tender sweetness of the onions, and the utterly luxurious melt of the cheese, all held together by that delightfully crisp shell. Trust me when I say, once you try these, they’ll become a staple.

Now, let’s talk about how to make these showstoppers even more spectacular, or how to put your own personal stamp on them. While they are absolutely divine on their own, a good dipping sauce can take your egg rolls to the next level. I highly recommend a simple, homemade sriracha mayo for a little kick, or a classic marinara for a pizza-like twist. A creamy ranch dressing or even a sophisticated cheese sauce (perhaps a homemade nacho cheese sauce or a mild provolone fondue) would also be phenomenal. Don’t hesitate to get creative! For a party spread, arrange them artfully on a platter with small bowls of various sauces – it makes for an impressive presentation. Beyond just dipping, consider them a versatile canvas. If you’re looking for a delightful vegetarian option, finely chop and sauté some portobello mushrooms and bell peppers with the onions instead of beef. You’ll still get that incredible umami depth and a fantastic texture. For the meat lovers, consider experimenting with thinly sliced chicken breast for a ‘Philly Chicken Cheesesteak’ version, or even ground sausage for a bolder flavor. When it comes to cheese, while provolone is classic, feel free to use American cheese for that extra gooey factor, or even a sharp cheddar for a more pronounced cheesy bite. A sprinkle of chopped fresh chives or thinly sliced green onions over the top right before serving can add a pop of color and freshness. These aren’t just appetizers; they can easily be a fun, light lunch served with a crisp side salad, or the star of your next game day gathering. Imagine a platter of these next to your favorite craft beers – pure bliss! The possibilities for customization are truly endless, allowing you to tailor them exactly to your taste preferences or dietary needs. The core concept, however, remains – that irresistible combination of savory, cheesy goodness in a crispy wrapper.

So, what are you waiting for? I’ve given you all the tools and inspiration you need to whip up a batch of these glorious creations. Don’t let the idea of making egg rolls intimidate you – I promise, the process is much simpler and more rewarding than you might think. Take the plunge, gather your ingredients, and get ready to impress yourself and everyone lucky enough to share them with you. There’s an immense satisfaction that comes from making something so utterly delicious from scratch, and these Philly Cheesesteak Egg Rolls are sure to deliver that feeling in spades. Once you’ve made them, I would absolutely love to hear about your experience! Did you stick to the classic recipe? Did you experiment with different cheeses or dipping sauces? Did you use the air fryer or go for the deep-fried crunch? Please, share your culinary adventures with me! Leave a comment below, or better yet, snap a photo and tag me on social media. There’s nothing more gratifying than seeing your creations come to life in your own kitchens. So go on, give these fantastic savory treats a try. You deserve a little crispy, cheesy, savory goodness in your life, and I guarantee these will hit all the right notes.

Philly Cheesesteak Egg Rolls: Crispy, Cheesy & Irresistible!

Philly Cheesesteak Egg Rolls bring together the best of two worlds: the iconic flavors of a Philly cheesesteak wrapped in a crispy egg roll shell. This fusion dish is filled with thinly sliced ribeye steak, sautéed onions, mushrooms, and green bell peppers, along with shredded provolone and mozzarella cheeses. The creaminess of optional cream cheese adds an extra layer of indulgence. After cooking the filling, the egg rolls are assembled, fried to golden perfection, and served hot. These egg rolls are perfect for appetizers, game day snacks, or party food, and can be paired with your favorite dipping sauces for added flavor.

Prep Time
1 Hours

Cook Time
50 Minutes

Total Time
50 Minutes

Servings
20-25 egg rolls

Ingredients

• 1.5-2 lbs ribeye or sirloin steak, thinly sliced
• 1 large yellow onion, thinly sliced
• 1 green bell pepper, thinly sliced (optional)
• 8 oz cremini or button mushrooms, thinly sliced (optional)
• 8-12 slices provolone cheese (or 1 cup shredded)
• 2-3 cloves garlic, minced
• 2-3 tbsp olive oil, divided
• 1 tbsp Worcestershire sauce
• 1 tsp salt
• ½ tsp black pepper
• ¼ tsp red pepper flakes (optional)
• 20-25 egg roll wrappers
• 1 large egg, beaten
• 4-6 cups vegetable oil (for deep frying)
• 4 oz cream cheese, softened
• ½ cup mayonnaise
• 1-2 tsp Sriracha
• ½ tsp garlic powder (for sauce)
• ½ tsp onion powder (for sauce)
• 1 tbsp fresh chives, finely chopped
• 1-2 tbsp milk or water (optional, for sauce)

Instructions

1. Step 1
   Thinly slice onion, optional bell pepper and mushrooms. Mince garlic. Heat 1-2 tbsp olive oil in a large skillet over medium heat. Sauté sliced onions, bell peppers, and mushrooms (if using) for 8-12 minutes until softened and golden. Add minced garlic for 30-60 seconds. Season with salt and pepper. Transfer to a bowl.
2. Step 2
   Partially freeze steak for 30-45 minutes, then thinly slice against the grain. Return skillet to medium-high heat with 1 tbsp olive oil. Cook steak in batches, searing for 1-2 minutes per side until browned. Add Worcestershire sauce, salt, pepper, and red pepper flakes (if using).
3. Step 3
   Return sautéed vegetables to the skillet with the steak. Lay provolone cheese over the mixture, cover for 1-2 minutes until melted, then fold into the filling. Spread filling on a platter to cool completely, or refrigerate for 15-20 minutes.
4. Step 4
   Prepare workspace with cooled filling, egg roll wrappers (kept moist), and beaten egg wash.
5. Step 5
   Lay a wrapper in a diamond shape with a corner pointing towards you. Place 2-3 tablespoons of filling onto the bottom third, shaping it into a log. Fold the bottom corner over the filling, tucking it in tightly. Fold in the left and right corners towards the center, creating an envelope shape. Brush the top corner and side edges with egg wash. Roll the entire package tightly from the bottom upwards, pressing the top corner firmly to seal. Repeat for all wrappers. Place finished egg rolls seam-side down on a plate. Refrigerate if not frying immediately.
6. Step 6
   Pour 4-6 cups oil into a heavy pot to a depth of 2-3 inches. Heat to 350-360°F (175-180°C). Carefully lower 3-4 egg rolls into the hot oil. Fry for 4-6 minutes, turning occasionally, until golden and crispy. Remove to a paper towel-lined plate to drain. Repeat for remaining egg rolls, ensuring oil returns to temperature between batches.
7. Step 7
   Preheat air fryer to 375°F (190°C). Lightly brush or spray egg rolls with oil. Place in a single layer in the air fryer basket. Air fry for 10-15 minutes, flipping halfway, until golden brown and crispy.
8. Step 8
   In a small bowl, combine softened cream cheese, mayonnaise, Sriracha, garlic powder, and onion powder. Whisk until smooth. Adjust consistency with 1-2 tablespoons of milk or water if desired. Stir in fresh chopped chives.
9. Step 9
   Serve freshly cooked Philly Cheesesteak Egg Rolls immediately while hot and crispy, alongside the creamy sriracha dipping sauce.

Important Information

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.