Using a vegetable peeler, carefully shave the frozen steak.

Season with salt, pepper, 1 tbsp garlic powder, and ¼ tsp cayenne pepper. Mix well.

Get a pan to medium-high heat. Add the shaved steak and cook for just a couple of minutes. Remove & set aside.

To that same pan, add 1 finely diced red bell pepper, ½ medium finely diced yellow onion, and 3 finely diced scallions. Season with salt and pepper and sauté. Remove & set aside.

Finely dice 4-5 dill pickles and set aside.

Whisk 2 eggs in a large shallow bowl or plate.

Grab 8 rice paper sheets. We’ll use 2 rice paper sheets for each of these.

Coat 2 rice paper sheets in the egg, then place them on your cutting board so they slightly overlap in the center.

In a line, add a quarter of your steak toward the lower portion of the rice paper, followed by ¼ of the cooked peppers and onions, some diced pickles, and 1 serving of finely shredded part-skim mozzarella. Keep a little room around the edges so you can wrap everything up.

Fold in the sides, roll it forward into a long log, then wrap the log around itself to form the round shape. Repeat to make 4.

Give each one a light coating of the leftover egg, then add EBTB and a little mozzarella on top.

Air fry at 400F for 10mins.

For the optional creamy pickle sauce, process ⅓ cup mayo, 3 dill pickles, 1 tbsp dijonm mustard, 2 tsp pickle brine, a small pinch of salt, and fresh cracked pepper. Taste and adjust.