Description
Enjoy the best of both worlds with these Cheeseburger Egg Rolls – crispy, flavorful, and perfect for dipping. A unique twist on a classic favorite.
Ingredients
Scale
- 1 lb ground beef (or substitute ground turkey for a lighter option)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup shredded cheddar cheese
- ¼ cup pickles, finely chopped
- ¼ cup ketchup
- 2 tablespoons yellow mustard
- Salt and pepper to taste
- 12–16 egg roll wrappers
- Vegetable oil for frying
Instructions
- Cook the Filling: In a large skillet over medium heat, add 1 lb of ground beef. Use a spatula to break it up as it cooks, ensuring it browns evenly. After approximately 5-7 minutes, once the meat is browned, add 1 small onion (finely chopped) and 2 cloves of minced garlic. Cook for an additional 3-4 minutes until the onion is soft and translucent. Drain any excess fat from the skillet to keep the filling from becoming greasy.
- Add Seasonings and Cheese: Stir in ¼ cup of chopped pickles, ¼ cup of ketchup, 2 tablespoons of yellow mustard, and salt and pepper to taste. Mix well to combine all ingredients. Remove the skillet from heat and let the mixture cool slightly. Once cooled, fold in 1 cup of shredded cheddar cheese until it’s melted and evenly distributed.
- Assemble the Egg Rolls: Lay an egg roll wrapper on a clean, flat surface with one corner pointing towards you. Spoon about 2-3 tablespoons of the cheeseburger filling onto the center of the wrapper. Fold the bottom corner up over the filling, then tuck in the sides to create a tight seal. Roll the wrapper away from you, sealing the top corner with a bit of water to ensure it doesn’t open during frying. Repeat this process with the remaining wrappers and filling until all are filled.
- Fry the Egg Rolls: In a large, deep skillet or frying pan, heat about 1-2 inches of vegetable oil over medium-high heat until it reaches approximately 350°F (175°C). Carefully add a few egg rolls at a time, frying them for 2-3 minutes per side or until they turn golden brown and crispy. Once fried, remove the egg rolls with a slotted spoon and place them on a paper towel-lined plate to drain any excess oil.