Classic cheeseburger in a crispy wrapper
Cheeseburger eggroll
Classic cheeseburger in a crispy wrapper
- large sautee pan
Filling
- 1 lb ground beef (80/20 preferred)
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1 teaspoon Worcestershire sauce
- 1 tablespoon ketchup
- 1 tablespoon yellow mustard
- ½ cup finely diced onion
- ½ cup diced dill pickles
- 1½ cups shredded cheddar or American cheese
Egg Roll
- 12 egg roll wrappers
- Water (for sealing)
- Oil for frying (vegetable or peanut)
Filling
- Heat a skillet over medium heat.
- Add ground beef and diced onion. Cook until beef is browned and onions are soft.
- Drain excess grease.
- Stir in salt, pepper, garlic powder, onion powder, Worcestershire sauce, ketchup, and mustard.
- Remove from heat and let cool slightly.
- Fold in pickles and shredded cheese.
Asseble Egg roll
Lay an egg roll wrapper in a diamond shape.
- Spoon 2–3 tablespoons of filling near the bottom.
- Fold bottom corner over filling, fold in sides, and roll tightly.
- Seal edge with a dab of water.
- Repeat with remaining wrappers.
Fry until Crispy
- Heat oil to 350°F (175°C).
- Fry egg rolls in batches for 3–4 minutes, turning occasionally, until golden brown.
- Remove and drain on paper towels.
