Cheeseburger Egg Rolls
These hot and gooey cheeseburger egg rolls are a fun and easy appetizer, complete with creamy, tangy homemade burger sauce for dipping!
Servings: 10 egg rolls
Ingredients
- 1 pound lean ground beef
- ½ cup onion finely chopped
- 3 cloves garlic minced
- 1 teaspoon Worcestershire sauce
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 cup shredded cheddar cheese
- ¼ cup chopped pickles
- 10 egg roll wrappers
- water for brushing
- Oil for frying
For the Dipping Sauce
- 1/2 cup mayo
- 2 Tablespoons grated onion
- 2 Tablespoons ketchup
- 1 Tablespoon pickle relish
- 2 teaspoons yellow mustard
- 1 teaspoon white vinegar
- 1/4 teaspoon paprika
Instructions
- In a small bowl mix together all of the ingredients for the dipping sauce and place in the fridge until ready to serve.1/2 cup mayo, 2 Tablespoons grated onion, 2 Tablespoons ketchup, 1 Tablespoon pickle relish, 2 teaspoons yellow mustard, 1 teaspoon white vinegar, 1/4 teaspoon paprika
- In a large skillet, over medium high heat, cook the ground beef and onion together for 7-8 minutes, breaking apart until the meat is cooked through and the onions are soft. Drain away any grease. Add the garlic and cook for 1-2 minutes until you can start to smell it. Stir in the Worcestershire sauce, salt and pepper until well combined. Remove from heat.1 pound lean ground beef, ½ cup onion, 3 cloves garlic, 1 teaspoon Worcestershire sauce, 1 teaspoon salt, ½ teaspoon black pepper
- If frying, fill a heavy bottom pot with 1-2 inches of oil. Heat to 350º F. If baking in the oven preheat oven to 450º F.Oil for frying
- To fill the egg rolls, place a wrapper down in front of you. Fill with about ¼ cup of the ground beef mixture. Top with 1-2 Tablespoons of cheese, and a few chopped pickles. Dip your finger in water, and run around the edge of the wrapper, this will act like glue so the egg roll stays together. Starting with the bottom corner, fold it over the filling. Fold over both of the sides, and then roll to seal it shut. Place on a baking sheet seam side down while you finish the rest of the egg rolls.1 cup shredded cheddar cheese, ¼ cup chopped pickles, 10 egg roll wrappers, water for brushing
- Once you have all of the egg rolls formed it is time to cook them.
- Frying – Once the oil is hot, work in batches depending on the size of your pan. Cook for 3-4 minutes per side, until they are golden brown. Remove and place the cooked egg rolls on a paper towel lined plate.
- Baking – Brush the outside of the egg rolls with a little oil. Bake for about 15 minutes, until they are golden brown.
- Air Frying – Brush the outside of the egg rolls with a little oil. Cook at 390º F. for 10 minutes, flipping half way.
- Serve with dipping sauce.
Notes
- For the best and crispiest results you will want to deep fry these egg rolls in oil. But if you are trying to save calories and fat, the other methods work and they will get crispy, just not quite the same.
- Fill your rolls with any of your favorite burger toppings, such as crumbled bacon, diced tomatoes etc.
Nutrition
Serving: 1g | Calories: 333kcal | Carbohydrates: 22g | Protein: 19g | Fat: 18g | Saturated Fat: 6g | Polyunsaturated Fat: 11g | Cholesterol: 59mg | Sodium: 667mg | Fiber: 1g | Sugar: 2g
