Cheeseburger Egg Rolls
Crispy egg rolls filled with seasoned ground beef, melted cheddar cheese, and pickles, served with a tangy dipping sauce.
Equipment
- Large Skillet
- Baking Sheet
Ingredients
- 17 pieces Egg Roll Wrappers
- 1 lb Ground Beef 80/20 blend
- 2 teaspoons Salt
- 0.5 teaspoon Pepper
- 0.5 medium Yellow Onion small dice
- 0.5 cup Pickles diced
- 2 cups Cheddar Cheese shredded
- 1 large Egg
- 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 skillet, heat over medium heat and cook the ground beef until browned. Add diced onion, salt, and pepper, cooking until the onion is soft.
- Remove from heat and stir in diced pickles and shredded cheddar cheese. Let the mixture cool slightly.
- Lay an egg roll wrapper on a clean surface with a corner pointing towards you. Place about 2 tablespoons of the filling in the center.
- Fold the corner closest to you over the filling, then fold in the sides and roll away from you, sealing the edge with a mixture of egg and water.
- In a deep frying pan, heat oil over medium-high heat. Fry the egg rolls for 2-3 minutes per side until golden brown and crispy.
- In a bowl, mix mayonnaise, sweet pickle relish, minced onion, vinegar, ketchup, mustard, paprika, onion powder, and salt for the dipping sauce.
- Serve the egg rolls hot with the dipping sauce.
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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.