Cheeseburger Egg Rolls
These Cheeseburger Egg Rolls makes a hearty appetizer that everyone will love. These are a fun twist to a classic Egg Roll with a crispy texture and cheesy center.
Servings: 12
Cost: $10.57 Recipe, $0.88 per Serving
Ingredients
For the egg rolls:
- 1 pound ground beef
- 1 small onion finely diced
- 2 cloves garlic minced
- 1 tablespoon Worcestershire sauce
- 1 teaspoon mustard powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 cup shredded cheddar cheese
- ¼ cup dill pickles finely chopped
- 12 egg roll wrappers
- 1 egg beaten, for sealing
- Vegetable oil for frying
For the special sauce:
- ½ cup mayonnaise
- 2 tablespoons ketchup
- 2 tablespoons sweet pickle relish
- 1 tablespoon white vinegar
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon smoked paprika
Instructions
- In a large skillet over medium heat, cook 1 lb ground beef until browned. Drain any excess fat.
- Add 1 small finely diced onion and 2 minced garlic cloves to the skillet. Cook until the onion is soft and translucent.
- Stir in 1 Tbsp Worcestershire sauce, 1 tsp mustard powder, 1 tsp salt, and ½ tsp black pepper. Remove from the heat and allow the mixture to cool slightly.
- Stir in 1 cup shredded cheddar cheese and ¼ cup finely chopped dill pickles until evenly combined.
- Place 1 egg roll wrapper on a clean work surface with one corner facing toward you.
- Spoon approximately 3 Tbsp of the beef mixture into the center of the wrapper.
- Fold the bottom corner over the filling, fold in the sides, and roll tightly toward the top corner. Brush the edge with beaten egg and seal.
- Repeat with the remaining 11 egg roll wrappers and filling.
- Heat vegetable oil in a deep fryer or large pot to 350°F.
- Fry the egg rolls in batches for 2–3 minutes, or until golden brown and crispy.
- Transfer the cooked egg rolls to a paper towel-lined plate to drain.
- For the special sauce, whisk together ½ cup mayonnaise, 2 Tbsp ketchup, 2 Tbsp sweet pickle relish, 1 Tbsp white vinegar, 1 tsp garlic powder, ½ tsp onion powder, and ¼ tsp smoked paprika in a small bowl until smooth.
- Refrigerate the sauce until ready to serve.
- Serve the hot egg rolls with the special sauce for dipping and enjoy.
Notes
Let the beef mixture cool slightly before adding the cheese and pickles. This will help the cheese to not melt completely and should keep the pickles crunchy.
Make sure the egg rolls are tightly rolled to prevent them from opening up during frying. Use the beaten egg generously to seal the edges.
Store any leftover in an airtight container in the refrigerator for up to 4-5 days. To reheat these, either bake them for 5-7 minutes until heated through and crispy or air fry them for 3-4 minutes until crispy.
Nutrition
Calories: 335kcal | Carbohydrates: 11g | Protein: 11g | Fat: 27g | Saturated Fat: 7g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 55mg | Sodium: 506mg | Potassium: 172mg | Fiber: 1g | Sugar: 2g | Vitamin A: 193IU | Vitamin C: 1mg | Calcium: 91mg | Iron: 1mg
