cheeseburger eggrolls with malt vinegar aioli
Crispy eggrolls with Malt vinegar dipping sauce.
prep time
10 Min
cook time
15 Min
method
Stove Top
yield
2 serving(s)
Ingredients
- MALT VINEGAR AIOLI
- 4 large egg yolks room temp
- 2 teaspoons whole grain mustarsd
- 3 tablespoons malt vinegar
- 2 cloves garlic minced
- 1 teaspoon sugar
- juice of `1 lemon
- 1 1/2 cups olive oil
- salt
- CHEESEBURGER EGGROLLS
- 1 pound ground beef
- 2 small shallots
- 3 cloves garlic
- 1 tablespoon worcestershire sauce
- 1 teaspoon whole grain mustard
- salt and pepper
- 6 slices american cheese
- 1/4 cup dill pickle relish
- 1 egg
- 12 egg roll wrappers
- oil for deep frying
How To Make cheeseburger eggrolls with malt vinegar aioli
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Step 1For 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.
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Step 2For 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
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Step 3Place the beef back into the pan and add the cheese sliced and relish Cook until the cheese has melted. Remove from heat.
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Step 4Whisk 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
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Step 5Heat 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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