Cheeseburger Egg Rolls
These cheeseburger eggrolls have perfectly seasoned ground beef, and melty cheese inside an ultra-crispy shell. They taste like a cheeseburger in egg roll form.
Servings 12 Egg Rolls
Calories 432kcal
Ingredients
- 1 Pound Ground Beef
- 1 Tablespoon Butter
- 1 Sweet Onion Diced
- 1 Teaspoon Worchestershire Sauce
- 1 Tablespoon Hamburger Seasoning
- 3 Tablespoons Ketchup
- 1 Tablespoon Yellow Mustard
- 4 Slices Bacon Cooked Crisp
- 2 Cups Cheddar Cheese Shredded
- 12 Egg Roll Wrappers
- ½ Cup Water
- Vegetable Oil For Frying
For the Dipping Sauce
- ½ Cup Mayonniase
- ¼ Cup Ketchup
- ½ Teaspoon Worchestershire Sauce
- 1 Teaspoon Paprika
Instructions
- In a large skillet, melt butter over medium heat. Cook onion and ground beef until tender and no longer pink.
- Stir in Worchestershire sauce, ketchup, mustard, and hamburger seasoning. Fold in bacon.
- Lay out egg roll wrapper in a diamond shape.. Add 3-4 tablespoons of meat mixture to each. Top with cheese.
- Dip your fingers in the water, and alongside the outside of the wrapper. Fold the bottom diamond point up towards the top point.
- Then, fold the right and left corners inward. Finally, roll tightly in the direction of the top diamond point.
- In a deep skillet, heat oil over medium heat to 350 degrees F. Cook for 2-3 minutes per side or until golden brown.
- Drain on paper towels.
- Combine all sauce ingredients in a small bowl. Enjoy!
Notes
Ingredient Notes and Shopping Tips
- Avoid greasy egg rolls by buying lean ground beef. I used 90% lean for this recipe. If you only have 80/20 on hand, be sure to drain before adding to your egg roll wrappers.
- Hamburger Seasoning: I am a big fan of McCormick Grill Mates Hamburger Seasoning. You can also make your own.
- Bacon: I use microwave bacon to easily cook up a few crispy slices. My preferred brand is Hormel Black Label.
- Egg Roll Wrappers: Look for egg roll wrappers in the produce section of your grocery store near the tofu.
Egg Roll Tips and Tricks
- Don't overstuff: Use only 3-4 tablespoons of filling each. Overstuffed rolls will be harder to roll, and could break or burst.
- Use a Thermometer: Always use a deep-fry thermometer as it can be hard to tell if the oil is at the right temperature.
- Don't overcrowd the pan: Fry only a few egg rolls at a time. If you add too many to the pan at once, the temperature of the oil may drop which can make them soggy or greasy.
Nutrition
Calories: 432kcal | Carbohydrates: 12g | Protein: 14g | Fat: 25g | Saturated Fat: 10g | Trans Fat: 1g | Cholesterol: 59mg | Sodium: 429mg | Potassium: 214mg | Fiber: 1g | Sugar: 4g | Vitamin A: 357IU | Vitamin C: 2mg | Calcium: 158mg | Iron: 2mg