Cheesy Beef Rolls (Printable Version)
Seasoned meat, melty cheddar, and pickles wrapped in crispy shells, served alongside a creamy sauce that tastes just like a classic burger topping.
# Ingredients:
→ Cheeseburger Egg Rolls
01 -
17 wrappers for egg rolls
02 -
1 pound beef, ground (80/20 blend)
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2 tsp of salt
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1/2 tsp black pepper
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1/2 medium yellow onion, diced small
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1/2 cup chopped pickles
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2 cups of shredded cheddar cheese
08 -
Cooking oil (canola or vegetable)
→ Egg Wash
09 -
1 large egg
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1 tbsp of water
→ Big Mac Sauce
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1/2 cup of mayo
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3 tbsp pickle relish (sweet)
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1 tbsp finely chopped yellow onion
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1 tbsp white vinegar
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2 tbsp ketchup
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2 tsp yellow mustard
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1/2 tsp of paprika
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1/4 tsp onion powder
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1/4 tsp salt
# Steps:
01 -
Cook ground beef in a large pan on medium until it's browned through. Drain any grease, then toss in chopped onions, letting them cook for two minutes. Take off heat, stir in shredded cheese, pickles, salt, and pepper to let the cheese melt a bit. Cool it all fully before moving on.
02 -
Mix water and egg together for the wash. For the sauce, combine mayo, ketchup, mustard, relish, onion, vinegar, onion powder, paprika, and salt, then stir until it's smooth.
03 -
Moisten the wrapper edges with the egg mixture. Scoop 3 to 4 tablespoons of the filling onto the bottom nearest to you. Fold over that corner, press snugly, then fold the sides inward.
04 -
Brush the far corner with the egg mix and roll everything up firmly to seal. Do this with the rest of the wrappers.
05 -
Heat up oil in a big pan to 350°F. Fry 5 or 6 rolls at a time, about 3 to 4 minutes for each side, until they turn golden and crisp up nicely.
06 -
Take the rolls out of the oil, set them on paper towels to soak up oil, then put them on a wire rack so the bottoms stay crisp. Dip in Big Mac sauce and eat warm.
# Notes:
01 -
All the cheesy, meaty flavors of a burger, wrapped in crunchy goodness.
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Make sure the filling cools down completely so the wrappers don’t get mushy.
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Depending on how much filling you use, you’ll get around 15-20 rolls.
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Putting rolls on a rack after draining keeps them crunchy all over.