Crispy Cheeseburger Eggrolls (Print)
Golden eggroll shells pack in gooey cheddar and juicy hamburger, making each savory bite super craveable.
# Ingredients:
→ Filling
01 -
100 grams cheddar cheese, shredded
02 -
Salt and black pepper as you like
03 -
0.25 teaspoon smoked paprika
04 -
0.25 teaspoon onion powder
05 -
0.5 teaspoon garlic powder
06 -
1 tablespoon ketchup
07 -
1 tablespoon Worcestershire sauce
08 -
450 grams ground beef
09 -
2 garlic cloves, chopped up
10 -
1 small onion, chopped
11 -
2 tablespoons olive oil
→ Assembly
12 -
Vegetable oil, enough for frying
13 -
Egg roll wrappers, one pack
# Steps:
01 -
Grab some napkins or paper towels and set them on a plate. Put your fried egg rolls on top so extra grease can drip off. Eat them while they're still warm.
02 -
Fill a skillet with a layer of vegetable oil and turn the heat up to medium-high. Fry a few egg rolls at a time on each side till they're crispy and golden, about 2 or 3 minutes per side.
03 -
Lay out an egg roll wrapper. Dip your finger in some water and go around the edges. Put some of the beef and cheese mix in the middle. Bring up the bottom point, fold the sides in, and roll it up snug. Use more water to stick the end down.
04 -
Once everything’s cooked, slide the mixture into a bowl and let it cool off a bit. Chuck in the shredded cheddar and stir so it’s spread through the mix.
05 -
Toss in smoked paprika, onion powder, garlic powder, ketchup, Worcestershire, salt, and pepper. Give it all a really good stir so it’s evenly mixed.
06 -
Throw the ground beef into your skillet. Smash it up with a spoon or spatula. Keep cooking until it's browned all the way and none looks pink, about 5 to 7 minutes.
07 -
Get olive oil hot in your skillet over medium-high. Toss in the chopped onion and garlic. Let them cook for 2 to 3 minutes. Stop when the onion looks see-through and everything smells amazing.
# Notes:
01 -
Let your filling cool off before wrapping it, or the wrappers can get mushy.
02 -
Don’t cram too many egg rolls in your pan at once, you’ll get a crunchier result that way.