- 1/4 cup pickles (diced)
- 1 1/2 teaspoons garlic powder
- 1 teaspoon Worcestershire sauce
- Salt and pepper, to taste
- 12 egg roll wrappers
- Vegetable oil (for frying)
- Optional: mustard and ketchup for serving
Equipment Needed
- Large skillet
- Spoon or spatula for stirring
- Mixing bowl
- Clean surface for rolling
- Deep frying pan or pot
- Slotted spoon or tongs
- Paper towels (for draining)
Step-by-Step Instructions
Making these Crispy Cheeseburger Egg Rolls is a simple yet rewarding journey. I always start by browning the ground beef in a large skillet over medium heat. While the beef is cooking, the aroma fills the kitchen and makes my stomach growl. After a few minutes, I add the diced onions, letting them soften and turn translucent. At this point, I like to sprinkle in the garlic powder, Worcestershire sauce, salt, and pepper. The combination of flavors creates a mouthwatering filling that tastes just like a cheeseburger!
As soon as the beef is fully cooked, I drain any excess fat (nobody likes greasy egg rolls, trust me) and carefully mix in the shredded cheddar cheese and diced pickles. I see the cheese melting right into the meat, creating a rich and creamy filling that’s hard to resist. Once everything is combined, I let it cool for a few minutes; working with hot filling is a surefire way to burn my fingers! While it cools, I prepare my rolling station with the egg roll wrappers.
Now comes the fun part—assembling the egg rolls! I take an egg roll wrapper and place it on my clean surface, with a corner facing me. Using a spoon, I scoop about two tablespoons of the filling into the center. Then, I fold the bottom corner over the filling, fold the sides in, and roll it away from me, sealing it tightly with a bit of water. I can’t help but feel a sense of accomplishment as I line the finished rolls on a plate, ready for frying. (See the next page below to continue…)