Cheeseburger Egg Rolls
A delicious fusion of cheeseburgers and egg rolls, filled with seasoned beef, cheddar cheese, and pickles, then fried to crispy perfection.
Equipment
- Skillet
- Baking Sheet
- Mixing Bowls
Ingredients
- 17 pieces Egg Roll Wrappers
- 1 lb Ground Beef 80/20
- 2 teaspoons Salt
- 0.5 teaspoon Pepper
- 0.5 medium Yellow Onion small diced
- 0.5 cup Pickles diced
- 2 cups Cheddar Cheese shredded
- 1 tablespoon Water
- 0.5 cup Mayonnaise
- 3 tablespoons Sweet Pickle Relish
- 1 tablespoon Yellow Onion finely minced
- 1 tablespoon White Vinegar
- 2 tablespoons Ketchup
- 2 teaspoons Yellow Mustard
- 0.5 teaspoon Paprika
- 0.25 teaspoon Onion Powder
- 0.25 teaspoon Salt
Instructions
- In a large skillet over medium heat, brown the ground beef. Break it into smaller pieces as it cooks.
- Add diced onions, salt, and pepper. Cook until onions are soft, about 3-4 minutes.
- Stir in diced pickles and shredded cheddar cheese. Allow the mixture to cool slightly.
- Lay an egg roll wrapper flat with one corner pointing towards you. Spoon about 2 tablespoons of the beef mixture into the center.
- Fold the corner over the filling, then roll tightly and seal the edges with a mixture of beaten egg and water.
- Heat oil in a deep frying pan over medium-high heat. Test heat by dropping a small piece of wrapper in; if it sizzles, it's ready.
- Fry egg rolls in batches for about 2-3 minutes on each side until golden brown. Transfer to paper towels to drain excess oil.
- In a bowl, mix mayonnaise, sweet pickle relish, minced onion, white vinegar, ketchup, yellow mustard, paprika, onion powder, and salt until smooth.
- Serve egg rolls hot with dipping sauce on the side.
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Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for best results.