Description
I had something similar at a restaurant, threw these together at home, and they were pretty good! As a dipping sauce, use mayo and catsup mixed together.
Ingredients
- 1 pound ground beef
- 1 onion, chopped
- 1 cup chopped dill pickles or sweet pickles
- 1 cup shredded Cheddar cheese
- 1 tablespoon prepared yellow mustard, or to taste
- 1 (16 ounce) package egg roll wrappers
- 1 cup vegetable oil for frying
Instructions
- Place the ground beef and onion in a skillet over medium heat
- and cook and stir for about 10 minutes
- breaking up the beef into crumbles as it cooks. Drain the meat and transfer to a bowl. Stir in the chopped pickles
- shredded cheese
- and mustard
- and mix together well.
- Line a baking sheet with parchment paper. Place a bowl of water next to your work surface. Remove an egg roll wrapper from the stack
- and cover the remaining wrappers with a damp paper towel to prevent them from drying out.
- Place the wrapper on the work surface with a corner facing towards you. Place about 1/4 cup of filling on the wrapper
- and fold the top corner down over the filling. Tightly roll the wrapper into a cylinder
- tucking in the corners as you roll
- until the wrapper completely encloses the filling. Moisten the last corner with a little water
- and finish wrapping so the moistened corner tightly seals to the egg roll
- and there are no gaps to let the filling leak out. Place filled egg rolls on the parchment-lined baking sheet
- covered with a slightly damp paper towel
- while you finish making the egg rolls.
- Heat the oil in a deep saucepan or deep fryer until a thermometer registers 365 degrees F (185 degrees C). Carefully place 2 or 3 egg rolls at a time into the hot oil
- and fry for about 4 or 5 minutes
- turning the egg rolls over once
- until golden brown. Remove the egg rolls with a tongs
- and drain on paper towels.
Prep Time: 25 mins
Cook Time: 25 mins
Total Time: 50 mins
Servings: 15