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cheeseburger eggrolls with malt vinegar aioli

Recipe by
barbara lentz
beulah, MI

Crispy eggrolls with Malt vinegar dipping sauce.

yield 2 serving(s)
prep time 10 Min
cook time 15 Min
method Stove Top

Ingredients For cheeseburger eggrolls with malt vinegar aioli

  • 4 lg
    egg yolks room temp
  • 2 tsp
    whole grain mustarsd
  • 3 Tbsp
    malt vinegar
  • 2 clove
    garlic minced
  • 1 tsp
  • juice of `1 lemon
  • 1 1/2 c
    olive oil
  • salt
  • 1 lb
    ground beef
  • 2 sm
  • 3 clove
  • 1 Tbsp
    worcestershire sauce
  • 1 tsp
    whole grain mustard
  • salt and pepper
  • 6 slice
    american cheese
  • 1/4 c
    dill pickle relish
  • 1
  • 12
    egg roll wrappers
  • oil for deep frying

How To Make cheeseburger eggrolls with malt vinegar aioli

  • 1
    For the Malt Vinegar aioli In a bowl of a food processor place the egg yolks, mustard, vinegar, garlic, sugar and lemon juice. Blend until mixed well then slowly pour the olive oil into the shoot in a steady stream until the aioli has thickened. Season with salt. Place in the fridge until ready to use.
  • 2
    For the egg rolls Place the ground beef in a skillet. Add the shallots and garlic. Season with salt and pepper and cook until beef is no longer pink. Stir in the mustard and Worcestershire sauce. Drain off the grease
  • 3
    Place the beef back into the pan and add the cheese sliced and relish Cook until the cheese has melted. Remove from heat.
  • 4
    Whisk the egg. Lay one egg roll wrapper on a clean counter and brush the egg around the perimeter. Top the egg roll wrapper with about 1/3 cup of burger mixture. Roll up. Repeat until all are full
  • 5
    Heat oil for deep frying to 350 degrees. Deep fry in batches for about 5 minutes. Drain on paper towels and serve with aioli

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