How To Make Cheeseburger Egg Rolls
In a meeting of two cuisines, classic cheeseburger flavors are wrapped and deep-fried until crispy to make these cheeseburger egg rolls.
Ingredients
- 1 lb ground beef
- 1 onion, chopped
- 1 cup dill pickles, or sweet pickles, chopped
- 1 cup cheddar cheese, shredded
- 1 tbsp yellow mustard, prepared, or to taste
- 16 oz egg roll wrappers, (1 package)
- 1 cup vegetable oil, for frying
Instructions
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Place the ground beef and onion in a skillet over medium heat, and cook and stir for about 10 minutes, breaking up the beef into crumbles as it cooks.
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Drain the meat and transfer to a bowl. Stir in the chopped pickles, shredded cheese, and mustard, and mix together well.
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Line a baking sheet with parchment paper. Place a bowl of water next to the work surface. Remove an egg roll wrapper from the stack, and cover the remaining wrappers with a damp paper towel to prevent them from drying out.
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Place the wrapper on the work surface with a corner facing towards you. Place about ¼ cup of filling on the wrapper, and fold the top corner down over the filling. Tightly roll the wrapper into a cylinder, tucking in the corners as you roll, until the wrapper completely encloses the filling.
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Moisten the last corner with a little water, and finish wrapping so the moistened corner tightly seals to the egg roll, and there are no gaps to let the filling leak out.
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Place filled egg rolls on the parchment-lined baking sheet, covered with a slightly damp paper towel.
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Heat the oil in a deep saucepan or deep fryer until a thermometer registers 365 degrees F. Carefully place 2 or 3 egg rolls at a time into the hot oil, and fry for about 4 or 5 minutes, turning the egg rolls over once, until golden brown.
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Remove the egg rolls with a tongs, and drain on paper towels.
Nutrition
- Sugar: 1g
- :
- Calcium: 81mg
- Calories: 204kcal
- Carbohydrates: 19g
- Cholesterol: 32mg
- Fat: 9g
- Fiber: 1g
- Iron: 2mg
- Monounsaturated Fat: 3g
- Polyunsaturated Fat: 1g
- Potassium: 136mg
- Protein: 10g
- Saturated Fat: 4g
- Sodium: 343mg
- Trans Fat: 1g
- Vitamin A: 98IU
- Vitamin C: 1mg
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