Cheeseburger Egg Rolls
User Reviews
5
Cheeseburger Egg Rolls
Description
The recipe begins by cooking and crumbling ground beef with diced onion until no longer pink. After draining excess fat, cheddar cheese, diced dill pickles, Dijon mustard, and Worcestershire sauce are stirred in until the cheese melts and the flavors combine. This mixture is spooned onto wonton wrappers, which are folded and sealed carefully with water to keep them closed during frying.
The egg rolls are deep-fried in vegetable oil heated to 325°F, cooked 2 to 3 minutes per side until crisp and golden brown. The crispy wrapper contrasts with the warm, melty cheeseburger-style filling inside, creating a satisfying appetizer or snack.
These egg rolls can be stored in an airtight container in the refrigerator for up to 3 days. Reheating in an air fryer or oven helps restore crispiness. For freezing, it is recommended to freeze uncooked egg rolls as the wrapper does not hold up well after thawing once cooked.
Ingredients
- 1 pound ground beef
- 1/2 medium yellow onion
- 2 cups cheddar cheese freshly grated
- 1/3 cup dill pickle diced
- 1 tablespoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 package wonton wrappers or spring roll wrappers (12-15 wrappers)
- vegetable oil for frying (about 1-2 cups)
Instructions
- In a medium skillet, cook and crumble the ground beef and onion until the ground beef is no longer pink, about 10 minutes. Drain any excess fat from the pan and return to heat.
- Add the cheese, pickles, mustard and Worcestershire sauce. Stir until the cheese is melted.
- Lay a spring roll wrapper flat in a diamond shape in front of you. Add 3-4 spoonfuls of meat towards the bottom of the wrapper. Roll the wrapper by first folding up the bottom corner toward the top and then pull in the sides and wrap all the way.
- Brush a few dots of water at the point at the top of the wrapper to keep the wrapper sealed.
- Fill a deep frying pan with 1/2 inch of vegetable oil. Heat oil to 325 degrees Fahrenheit. Fry the spring rolls in batches being careful not to crowd the pan. Cook 2 to 3 minutes on each side until crispy and golden brown. Remove from the oil and place on a wire rack or plate lined with a paper towel.
Notes
- Store leftover egg rolls in an airtight container in the refrigerator for up to 3 days; they may lose crispness over time.
- Reheat egg rolls in the oven or air fryer to regain their crisp texture.
- Freeze uncooked egg rolls in a sealed container for up to 3 months; thaw overnight in the refrigerator before frying.
- Avoid freezing cooked egg rolls as the wrapper may become soggy after thawing.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 197 kcal
% Daily Value*
| Calories | 197kcal | 10% |
| Carbohydrates | 5g | 2% |
| Protein | 12g | 24% |
| Fat | 14g | 22% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 47mg | 16% |
| Sodium | 239mg | 10% |
| Potassium | 143mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 198IU | 4% |
| Vitamin C | 1mg | 1% |
| Calcium | 150mg | 15% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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