Cheeseburger Egg Rolls
These inventive egg rolls cleverly capture the classic flavours of a cheeseburger in a crispy, deep-fried package. A savoury filling of cooked ground beef and onion is mixed with chopped pickles, Cheddar cheese and mustard. The mixture is then wrapped in egg roll skins and fried until perfectly golden and crisp. They make a fantastic party appetiser or satisfying snack, yielding about 15 pieces. The total preparation and cooking time is approximately 50 minutes.
Ingredients
- 1 pound ground beef
- 1 onion, chopped
- 1 cup chopped dill pickles or sweet pickles
- 1 cup shredded Cheddar cheese
- 1 tablespoon prepared yellow mustard, or to taste
- 1 (16 ounce) package egg roll wrappers
- 1 cup vegetable oil for frying
Method
- Cook the ground beef and chopped onion together in a skillet for about 10 minutes, breaking the meat into crumbles. Drain the mixture and transfer it to a bowl. Add the chopped pickles, shredded Cheddar cheese and mustard, then combine thoroughly.
- Prepare a baking sheet by lining it with parchment paper. Have a bowl of water ready nearby. Take one egg roll wrapper from the package, keeping the rest covered with a damp paper towel to stop them drying.
- Position a wrapper with one corner pointing towards you. Spoon roughly 1/4 cup of the filling onto it. Fold the top corner down over the filling, then roll it up tightly into a cylinder, folding in the side corners as you go. Dab the final corner with water to seal the roll completely, ensuring no gaps remain. Place each finished roll on the prepared baking sheet, covering them with a slightly damp paper towel while you assemble the rest.
- Pour oil into a deep saucepan or fryer and heat it until it reaches 365 degrees F (185 degrees C). Gently lower 2 or 3 egg rolls into the hot oil and fry for about 4 or 5 minutes, turning once, until they are golden brown. Use tongs to remove them and let them drain on paper towels.
Nutrition (per serving)
Calories189 kcal
Fat8 g
Sugars1 g
Protein10 g
Sodium369 mg
Recipe details
CategorySnack
Cuisineasian
AuthorAmy Williams Hopkins
