Cheeseburger egg rolls

Lynnda Cloutier


these egg rolls can be frozen after forming, but thaw completely before frying to ensure they cook through.Source. Unknown

★★★★★ 5 votes
Deep Fry


1 Tbsp
olive oil
1 lb
ground sirloin
1 pkg
shredded iceberg lettuce, 8 ounces
1/2 c
diced dill pickle
1/2 c
diced onion
salt and black pepper to taste
2 Tbsp
15 slice
american cheese
egg roll wrappers
sesame seeds


1heat canola oil in a large pot over medium-high to 375°. brown sirloin in olive oil in a large sauté pan over high heat, five minutes. Off the heat, stir in lettuce, pickle, and onion. Season with salt and pepper. Stir mixture until lettuce wilts. Drain through a sieve until cool.
2Whisk together egg and water in a bowl for the egg wash. Set aside. Assemble egg rolls by placing a cheese slice in center of each egg roll wrap. Top with 1/4 cup sirloin mixture. Roll egg rolls according to package directions. Brush edges with egg wash to seal. Brush tops of egg rolls with egg wash. Sprinkle with sesame seeds. Fry egg rolls in batches of three or four until Golden Brown, 1 1/2 minutes. Serve egg rolls with special sauce.
3Special sauce:
1 cup mayonnaise
1/4 cup catsup
3 tablespoons prepared yellow mustard
2 tablespoons minced shallots
1/4 cup finely diced dill pickle
salt and black pepper to taste
whisk together mayonnaise, ketchup, mustard, shallots, and pickle. Season sauce with salt and pepper.

About this Recipe

Course/Dish: Meat Appetizers
Main Ingredient: Beef
Regional Style: American