Description
These Cheeseburger Eggs Rolls are pan fried to crispy perfection with a cheesy burger filling, then dunked in creamy Big Mac sauce.
Ingredients
Scale
Big Mac Dipping Sauce:
- 1/2 cup mayonnaise
- 3 tablespoons ketchup
- 2 tablespoons yellow mustard
- 1 tablespoon dill relish
- 1 teaspoon Worcestershire sauce
Egg Rolls:
- 1 lb ground beef (preference for 85/15)
- 1/2 cup yellow onion, diced
- 1/2 teaspoon salt
- 1/8 teaspoon black pepper
- 8 slices American cheese (deli style sandwich slices)
- 1 teaspoon cornstarch
- 2 tablespoons water
- 10 egg roll wrappers
- 1/2 cup vegetable oil
Instructions
- Make the Big Mac Sauce: In a large bowl combine mayonnaise, ketchup, mustard, dill relish and Worcestershire sauce. Whisk well. Reserve 1/2 cup of sauce for the ground beef and refrigerate the rest of the sauce to use for dipping the egg rolls at serving.
- In a large skillet over medium heat add in the ground beef and begin to break apart. Toss in the onions and salt and pepper. Continue to cook until the ground beef is no longer pink and the onions are nice and softened. Once browned, reduce the heat to low and stir in the reserved 1/2 cup of Big Mac sauce. Place the cheese on top of the beef and allow to melt for a minute or two, then stir. Set the filling aside off the heat.
- Remove the egg rolls wrappers from the fridge. In a bowl, whisk together the cornstarch and water until smooth. (1) Place each egg roll in a Diamond shape position. Load a few tablespoons of beef filling into the center of the egg roll. (2) Fold the bottom portion (v-shape) up over the filling. (3) Then, fold in both sides to make it look like an open envelope. Dip your finger in the cornstarch mixture and run it along the upper open edge of the egg roll. (4) Lastly, fold it over to seal.
- Heat the vegetable oil over medium high heat in a large skillet on the stovetop. Once the oil is shimmering and hot, carefully add in the egg rolls. The oil should sizzle as soon as they enter the pan. Flip once crispy, about 1-2 minutes on each side. Transfer to a paper towel lined plate or cookie sheet with rack.
- Serve the egg rolls with the remaining dipping sauce in the fridge. Enjoy!
Notes
- Leave the egg roll wrappers in the fridge until right before using.
- The cornstarch slurry acts as a glue for sealing the egg rolls. Don't skip that step.
- Make sure the oil is really hot and shimmering before adding the egg rolls into the skillet.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: skillet stovetop
- Cuisine: American