Cheeseburger Egg Rolls

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Cheeseburger night at our house looked a little different last week. If you’re anything like me, you have certain weeknight meals you make on a regular basis. If it's Tuesday, we usually have tacos. Another weeknight classic in our rotation, All-American cheeseburgers. Last week we put a spin on this classic by making cheeseburger egg rolls. Sounds interesting, right? If you like cheeseburgers and fried foods, you may want to give this recipe a try. Honestly, I was on the fence about how they would turn out, but I was pleasantly surprised with the results. This creation was made with egg roll wraps. I opted for egg roll wraps that I found in the refrigerated produce section at Publix.

In addition to the egg roll wraps, you will need the following ingredients if you choose to make this cheeseburger, egg roll hybrid:

  • 1 lb lean ground beef or ground turkey

  • 1/2 cup finely chopped white onion 

  • 1 tsp of Worcestershire sauce 

  • 1 cup of shredded colby jack cheese (or 1 cup of your favorite shredded cheese) 

  • 1 tbsp yellow mustard

  • 1/4 cup finely chopped pickles ( I used hamburger chips)

  • 1 1/2 cups plus 1 tbsp of canola oil,  divided

  • small cup of water to seal egg rolls

Let’s start by making our egg roll filling. Heat 1 tablespoon of canola oil over medium heat. Add onions and sauté until they start to break down and become translucent. Add your meat and Worcestershire sauce and cook with the onion until the meat is browned. Add in your cheese and yellow mustard, and mix until the ingredients are well combined and the cheese is melted. Finally, add in your chopped pickles and salt and pepper to taste (I found that I did not need to add salt and pepper). Transfer cheeseburger mix to a bowl, and set aside to cool.

Time to make our cheeseburger egg rolls now that the mix has cooled off a bit.

  • Place your egg roll wrapper onto a cutting board in the shape of a diamond.

  • Place 2 tablespoons of the cheeseburger mix into the center of the diamond.

  • Starting with the top of the wrapper (top of the diamond shape), fold just over the top of the mix.

  • Repeat this step with the bottom part of the wrapper, just covering part of the cheeseburger mix. 

  • Repeat this step one last time, by folding in the right side of the diamond. 

  • Roll the wrapper tightly,  from right to left until it is completely closed.

  • Dip your fingers in your cup of water to seal the seams that are on the outside of the egg roll.

Repeat all the steps listed above until you have prepared 1 dozen cheeseburger egg rolls.

Once all the cheeseburger egg rolls are prepared, its time to lightly fry them in 1.5 cups of canola oil that has been preheated to 325-350 degrees F (medium-high in my electric skillet). Fry seam side down for 2-3 minutes. With tongs, flip over each egg roll and fry for additional 2-3 minutes, or until golden brown in color.Transfer to sheet pan or plate lined in paper towels to drain and cool. Repeat this process until all 12 egg rolls are cooked. 

*Recipe Notes: These egg rolls could be air fried or pan fried, however, I am writing about the way I made them. If you have questions about how to air or pan fry these, please let me know! 

Dinner is served!! Albeit, a bit different from our regular week night rotation. I served these egg rolls with my boys' favorite, mini tots (which I air-fried, more air-fryer recipes coming in the future). To be completely honest, aside from the ketchup, mustard, and side of mini dill pickles, this was a completely golden brown comfort-food meal. We don't eat like this every night, but when we do, we go all out, and it is best served, hot and fresh! I hope y'all will try this recipe. I plan to post a yummy Brussels sprout recipe in the coming weeks, because, life is all about balance!!

Thank you for reading. Hope y'all are all staying safe+well!!

-XOXO-

Sally

Food, Entrees, Appetizers