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My review
Cheeseburger Egg Rolls
7
Amy Williams Hopkins
"I had something similar at a restaurant, threw these together at home, and they were pretty good! As a dipping sauce, use mayo and catsup mixed together.
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Ingredients
50 m servings 189Original recipe yields 15 servings (15 egg rolls)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Place the ground beef and onion in a skillet over medium heat, and cook and stir for about 10 minutes, breaking up the beef into crumbles as it cooks. Drain the meat and transfer to a bowl. Stir in the chopped pickles, shredded cheese, and mustard, and mix together well.
- Line a baking sheet with parchment paper. Place a bowl of water next to your work surface. Remove an egg roll wrapper from the stack, and cover the remaining wrappers with a damp paper towel to prevent them from drying out.
- Place the wrapper on the work surface with a corner facing towards you. Place about 1/4 cup of filling on the wrapper, and fold the top corner down over the filling. Tightly roll the wrapper into a cylinder, tucking in the corners as you roll, until the wrapper completely encloses the filling. Moisten the last corner with a little water, and finish wrapping so the moistened corner tightly seals to the egg roll, and there are no gaps to let the filling leak out. Place filled egg rolls on the parchment-lined baking sheet, covered with a slightly damp paper towel, while you finish making the egg rolls.
- Heat the oil in a deep saucepan or deep fryer until a thermometer registers 365 degrees F (185 degrees C). Carefully place 2 or 3 egg rolls at a time into the hot oil, and fry for about 4 or 5 minutes, turning the egg rolls over once, until golden brown. Remove the egg rolls with a tongs, and drain on paper towels.
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Footnotes
- Partner Tip
- Reynolds® parchment can be used for easier cleanup/removal from the pan.
Nutrition Facts
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Reviews
Read all reviews 3544 Ratings
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Most helpful positive review
4/16/2009
WOW!! So good! I made them with almost 2lbs of hamburger meat, it made 13 egg rolls. I used 1/4 cup in each as suggested. I added a little extra cheddar, and a few slices of american to give it ...
Most helpful critical review
7/29/2010
No, no, no. This did not go over well at my house. Tasted like gooey pickles with crunchy paper. Sorry.
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4/16/2009
WOW!! So good! I made them with almost 2lbs of hamburger meat, it made 13 egg rolls. I used 1/4 cup in each as suggested. I added a little extra cheddar, and a few slices of american to give it ...
7/11/2009
This was a hit at my house, something rare with a 3 and 5 year old. I did change the filling a bit. I made half of it the way it was written and for the other half I used the meat, cooked and ...
6/3/2009
This recipes was actully super yummy. Right after they come out of the deep fryer place on a metal wire rack with papertowels under to make sure all the greece gets drained! I also made the di...
9/10/2010
I make these all the time! They are great when my boyfriend has his friends over since they are so easy and are extremely filling!
10/3/2010
SO good! i made them into breakfast eggrolls; used cajun andoullie sausage and scrambled eggs with provolone and grilled onions. new favorite sausage dish!
2/23/2010
Delicious! I used mayo instead of mustard since I have some that don't like mustard, and dill pickles. Kind of reminded us of Krystal burgers, only better!! I also made a mexican version with...
10/6/2009
These were great! I had leftover egg roll wrappers to use up and this was the perfect way without having to make regualr egg rolls again. The only thing I changed is instead of mustard we used k...
7/29/2010
No, no, no. This did not go over well at my house. Tasted like gooey pickles with crunchy paper. Sorry.
2/28/2010
Awesome, but a little too much pickle. I would also add some bacon to make bacon cheeseburger egg rolls. Mmmm, bacon!