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Jessica Secrest

Cheeseburger Stuffed Egg Rolls

Crispy shallow-fried egg rolls packed with a cheesy, tangy cheeseburger filling — ground beef, melted cheddar, mustard, ketchup and dill pickle relish. Served with a honey-sweetened burger dipping sauce.

⏱ 30 min12 servingsegg rollscheeseburgerground beefappetizershallow fried

Ingredients

Egg rolls

  • 1/2 cupyellow onion · diced
  • 3 Tbspjarred garlic · or 4-6 cloves fresh garlic + 1 Tbsp oil; the oil from the jar is used for the onions
  • 1 lblean ground beef
  • —Salt and black pepper · to taste
  • 1 Tbspyellow mustard
  • 2 Tbspketchup
  • 1 Tbspdill pickle relish
  • 1 cupshredded cheddar cheese
  • 12egg roll wrappers
  • —Frying oil · peanut or vegetable; about 1/2 inch for shallow frying

Burger sauce

  • 1/3 cupmayonnaise
  • 1 tspyellow mustard
  • 2 tspketchup
  • 1 tspdill pickle relish
  • 1 tspdill pickle relish juice
  • 1 Tbsphoney
  • —Salt and black pepper · a pinch of each

Steps

  1. 1

    Heat a 12-inch frying pan over medium heat. Add the diced onion and garlic and saute until the onions become slightly translucent.

  2. 2

    Add the ground beef, then wash your hands thoroughly after handling the raw meat and its packaging. Cook, breaking up the beef, until browned with no gray remaining.

  3. 3

    Season with salt and pepper, then stir in the mustard, ketchup and dill pickle relish.

  4. 4

    Add the shredded cheddar and stir until the cheese has melted. Take the pan off the heat and let the filling cool a bit.

  5. 5

    Lay an egg roll wrapper on a cutting board with one corner facing you so it looks like a diamond.

  6. 6

    Scoop 1/4 cup of the filling onto the lower third of the wrapper.

  7. 7

    Fold the bottom corner up over the filling, then fold in the right and left corners.

  8. 8

    Dip your fingers in a small bowl of water and rub the remaining inner edges lightly, then tuck and roll until the last corner seals around the egg roll.

  9. 9

    Repeat with the remaining wrappers until you run out of filling or wrappers.

  10. 10

    Heat another 12-inch frying pan over medium-high heat with about half an inch of oil, until it shimmers. This is shallow frying, not deep frying.

  11. 11

    Fry the egg rolls in batches without crowding the pan, about 1-2 minutes per side, until golden brown and crispy. Drain on a paper towel-lined plate.

  12. 12

    Whisk all of the burger sauce ingredients together in a small bowl.

  13. 13

    Dunk an egg roll in the burger sauce and taste.

Creator's notes

Jessica isn't a fan of deep frying, so she shallow fries these in about half an inch of oil to get them brown and crispy without wasting a ton of oil. She uses jarred garlic on purpose here — the oil it's packed in goes into the pan with the onions.

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