Bacon Cheeseburger Egg Rolls
User Reviews
5
Bacon Cheeseburger Egg Rolls
Description
The recipe starts with cooking bacon until crisp and browning lean ground beef with finely chopped onion. The mixture is seasoned with barbecue sauce, ketchup, mustard, and Worcestershire sauce. This filling is spooned onto egg roll wrappers along with halves of cheddar cheese sticks. The wrappers are carefully folded into tight rolls, secured with water to prevent leakage.
Deep-frying or air-frying at around 350-390°F crisps the wrappers, melts the cheese inside, and warms the filling thoroughly. The combination of barbecue sauce and Worcestershire gives the filling a tangy and smoky note, balanced by the mild sharpness of cheddar cheese. The crispy bacon adds texture and saltiness.
These egg rolls can be stored in the refrigerator for up to 5 days or frozen for 3 months. Reheating can be done in a frying pan, air fryer, or oven to restore crispness.
Ingredients
- 1 pound ground beef lean
- 4 lices Bacon chopped
- ½ onion finely chopped
- 4 tablespoons barbecue sauce
- 1 tablespoon ketchup
- 1 teaspoon yellow mustard
- 1 teaspoon Worcestershire sauce
- 12 egg roll wrappers mine were 5″x5″
- 6 cheddar cheese sticks
- neutral cooking oil for frying, generic cooking oil
Instructions
- If using raw bacon, chop and cook in a medium skillet until crispy. Remove the bacon from the skillet to a paper towel-lined plate. If using pre-cooked bacon, you can skip this step. Drain the fat (don't clean the pan).
- In the same pan, brown ground beef and onion until cooked. Drain any fat.
- Add barbecue sauce, ketchup, mustard, and Worcestershire sauce and stir to combine. Taste the seasoning and add salt & pepper to taste.
- Lay each egg roll wrapper out with a corner pointing towards you. Place 1 ½ tablespoons of beef filling and ½ of a cheese string in the center of each wrapper. Brush the edges of the wrapper with a little bit of water.
- Fold the tip of the egg roll wrapper to the opposite corner creating a triangle shape. Fold in the sides and gently press. Use a dab of water to secure the tip of the wrapper and tightly roll. (If you don’t know how to roll an egg roll it often shows on the package too).
- Preheat oil to 350°F (air fryer instructions below). Fry each egg roll for about 4-5 minutes or until browned and crispy.
- Transfer from the oil to a paper towel lined plate. Rest 4-5 minutes before serving. Serve hot with ketchup & mustard.
Notes
- Ensure the edges of the egg roll wrapper are tightly tucked in to prevent filling leaks and oil splatter during frying.
- For air fryer cooking, preheat to 390°F, cook 3-4 rolls sprayed with oil for 8 minutes, then flip and cook 3 more minutes until crispy.
- Store leftovers in an airtight container in the refrigerator for up to 5 days or freeze individually wrapped for up to 3 months.
- Reheat in a frying pan with oil, air fryer, or oven until hot and crispy.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12egg rolls
Amount Per Serving
Calories 110 kcal
% Daily Value*
| Calories | 110 | 6% |
| Carbohydrates | 8g | 3% |
| Protein | 6g | 12% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 19mg | 6% |
| Sodium | 149mg | 6% |
| Potassium | 99mg | 2% |
| Vitamin A | 10IU | 0% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 11mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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