With my rolls prepped, it’s time to heat the oil in a deep frying pan. I usually bring it to about 350°F. I learned the hard way that too low a temperature leads to soggy rolls, while too hot causes them to burn. I carefully drop in the egg rolls in batches, ensuring not to overcrowd the pan. Once they are golden and bubbling, I use a slotted spoon to remove them, letting them drain on paper towels. The sight of those crispy egg rolls is enough to make anyone’s mouth water!
Pro Tips for Best Results
I’ve experimented with different types of meats in this recipe, but ground beef really does give that classic cheeseburger flavor. I tested it with turkey and chicken, but they didn’t impart the same savory richness. If you want a leaner option, go for seasoned ground turkey, but I always keep some beef on hand because, honestly, it’s better.
When preparing the filling, don’t skip the pickles! I made that mistake once, thinking they were optional. But trust me, the tangy crunch they bring elevates the flavor to cheeseburger perfection. I use dill pickles, but if you prefer bread and butter, go ahead! Just make sure they’re finely diced so they mix well with the filling.
Lastly, if you’re feeling adventurous, consider adding bacon bits for an extra layer of flavor. I’ve tried this three different ways, and each time, it just made everything taste like a backyard BBQ retreat. You really can’t go wrong with bacon!
Common Mistakes to Avoid
One mistake I made when I first tried to make these was not sealing the egg rolls well enough. You need to ensure the edges are tightly sealed, or the filling will ooze out during frying, creating a mess. Now, I double-check by running my finger along the edges with a bit of water before sealing. It’s a little extra effort, but it’s worth it. (See the next page below to continue…)