Description
Say hello to your new favorite party snack: Cheeseburger Egg Rolls are here to steal the show! Perfectly crispy on the outside with a juicy, cheesy burger filling on the inside. These bites are bound to be a hit at your next gathering!
Ingredients
For the Filling:
- 1 pound ground beef
- 1 cup shredded cheddar cheese
- 1/2 cup diced pickles
- 1/2 cup diced onions
- 1/4 cup ketchup
- 2 tablespoons mustard
- Salt and pepper to taste
For the Egg Rolls:
- Egg roll wrappers (about 12)
- Oil for frying
Instructions
Step 1: Brown the Beef
In a skillet over medium heat, cook the ground beef until fully browned. Drain excess fat.
Step 2: Mix Ingredients
Stir in onions, pickles, ketchup, mustard, salt, and pepper. Let it simmer for 5 minutes.
Step 3: Cool and Add Cheese
Remove from heat and let the mixture cool slightly. Stir in the shredded cheese until melted and gooey.
Step 4: Prepare the Egg Roll Wrapper
Lay an egg roll wrapper on a clean surface. Place about 2 tablespoons of the cheeseburger filling in the center.
Step 5: Roll the Egg Roll
Fold the bottom corner over the filling, then fold in the sides. Roll tightly to seal. Brush a little water on the remaining corner to close the roll.
Step 6: Assemble All Egg Rolls
Repeat until all wrappers are filled.
Step 7: Heat the Oil
In a large skillet, heat oil to 350°F (175°C).
Step 8: Fry the Egg Rolls
Carefully fry the egg rolls in batches until golden brown, about 3-4 minutes.
Step 9: Drain and Serve
Drain on paper towels and serve hot with your favorite dipping sauce.
Notes
Storage Information
If you have leftover egg rolls, store them in an airtight container in the refrigerator for up to 3 days.
Freezing Instructions
You can freeze uncooked egg rolls. Place them on a baking sheet in a single layer until solid, then transfer to a zip-top bag. Fry from frozen, adding a few extra minutes to the cooking time.
Dipping Sauce Suggestions
These egg rolls pair well with ranch dressing, barbecue sauce, or a spicy ketchup for dipping.
- Prep Time: 15 minutes
- Cook Time: 15 minutes