Cheeseburger Egg Rolls Recipe
- cook TIME 10 mins
- prep TIME 10 mins
- total TIME 20 mins
Ingredients (13)
- 5 oz 97% lean ground beef
- 8 spring roll wrapper sheets
- 2 oz yellow onions diced
- 0.5 oz shredded cheddar cheese
- 0.25 oz pickles diced
- 1 cup canola oil 1/2 tbsp for sautéing and the remaining for deep-frying (*)
- 1 tbsp garlic minced
- 1/2 tsp ground black pepper
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 2 tbsp parsley chopped
- 1 1/2 tbsp Japanese mayonnaise
- 1 1/2 tbsp Heinz ketchup
INSTRUCTIONS
Make the cheeseburger filling:
Heat a skillet over medium heat. Add 1/2 tbsp canola oil and 1 tbsp minced garlic. Sauté until fragrant (about 30 seconds).
Add 2 oz diced yellow onions to the skillet, sauté for 2 minutes.
Add 5 oz ground beef, 1/2 tsp ground black pepper, 1/2 tsp onion powder, and 1/2 tsp garlic powder to the skillet. Use a spatula to break up the meat clumps as it browns (for about 3 minutes).
Remove the beef to a mixing bowl.
Add 2 tbsp chopped parsley, 1/4 oz diced pickles, and 1/2 oz shredded cheddar cheese to the mixing bowl. Mix it up.
Add to rolls:
Place a spring roll wrapper flat in a diamond shape on a cutting board. Add about 2 tbsp of the cheeseburger filling to the bottom corner of the wrapper.
Fold up the bottom corner of the wrapper towards the top.
Pull in the left side of the wrapper.
Pull in the right side of the wrapper.
Tightly roll it in to complete a cheeseburger roll. Repeat with the remaining filling with all the 8 sheets spring roll wrappers until finished. Brush some water on the edges of the wrappers to help keep them sealed.
Fill a deep- frying pan with the remaining canola oil (about 1 cup), heat on high. As it's sizzling, reduce to medium heat. Add the cheeseburger rolls to fry in batches.
Cook until the rolls are golden brown and crispy.
Remove the rolls to a plate lined with paper towels or a wire rack to drain excess oil.
Serve hot with 1 1/2 tbsp Japanese mayonnaise and 1 1/2 tbsp Heinz ketchup for dipping.
