Best Cheeseburger Egg Rolls Recipes

CHEESEBURGER EGG ROLLS

Steps:

• 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.

CHEESEBURGER EGG ROLLS

Steps:

• For the ketchup sauce: Combine the ketchup, fish sauce, star anise and 2 tablespoons water in a small saucepot and set over medium heat. Cook, stirring often, until it begins to bubble, then remove from the heat and let cool completely. Stir in the mayonnaise. Refrigerate until ready to use.
• For the egg rolls: Set a cast-iron pan over medium-high heat for 3 minutes. Add 2 tablespoons oil, then the ground beef and a pinch of salt and pepper and cook for 4 to 5 minutes. Add half the onions and cook, stirring occasionally, until the onions are softened, about 4 minutes. Transfer the mixture to a sheet pan to cool, about 10 minutes. Mix in the sun-dried tomatoes and the remaining raw onions.
• Lay the egg roll wrappers out on a clean work surface. Place a slice of American cheese in the center of a wrapper, then some of the beef mixture followed by the shredded cabbage. Roll up the egg roll, securing it closed with some of the beaten egg. Place on a sheet pan seam-side down while assembling the remaining egg rolls in the same manner.
• Add the remaining 1 1/2 quarts oil to a Dutch oven or heavy-bottomed pot over medium-high heat and bring the temperature up to 350 degrees F.
• Place the egg rolls in batches into the hot canola oil seam-side down, and fry until golden brown, about 4 minutes.
• Cut the egg rolls in half on the bias and serve with the ketchup sauce.

BACON CHEESEBURGER EGG ROLLS

Steps:

• Cook bacon pieces in frying pan. Spoon onto paper towel-covered plate to drain grease.
• Cook ground beef in same fry pan until browned, drain grease. Add bacon bits to ground beef and mix well.
• Beat egg in bowl. (Egg is used to seal edges of egg roll wrappers; water works too).
• Take egg roll wrapper (package will tell you how to fold them up.) and put large spoonful of hamburger and bacon on one corner of wrapper. Add pinch of cheddar and Monterey jack cheese on top of meat mixture.
• Coat edges of egg roll with egg or water. Roll up wrapper and repeat until you have used all the meat or all the wrappers, whichever happens first.
• In a large deep fry pan, heat about 3/4 inch of vegetable oil. Put egg rolls inches Flip over when first side browned. When both sides browned, place on paper towel covered plate to drain grease.
• When all egg rolls are cooked, dip them in barbecue sauce (or dipping sauce of your choice) and enjoy.

CHEESEBURGER EGG ROLLS

Steps:

• 1. heat 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.
• 2. Whisk 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.
• 3. Special 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.

BACON CHEESEBURGER EGG ROLLS

Steps:

• In a large skillet over medium heat, heat oil. Add onion and garlic and cook until soft, 6 minutes. Add beef and cook until no longer pink. 5 to 7 minutes.
• Stir in ketchup, mustard, Worcestershire sauce until combined.
• Add bacon and cheese and stir until cheese is melted. Transfer mixture to a paper towel-lined plate to drain fat.
• Roll egg rolls; place the egg roll wrapper in a diagonal. Spoon 1 to 2 tablespoons of cheeseburger mixture onto the center of an egg roll. Rolling form the bottom, roll halfway up, then fold in sides and roll tightly (but gently). Seal with water and set aside. Repeat until all mixture is used up.
• In a deep-sided skillet or pot, heat 2 inches of oil until bubbling. Fry egg rolls until golden, 2 to 3 minutes, then transfer to paper towel-lined plate.
• Serve with ketchup and mustard.

AIR FRYER CHEESEBURGER EGG ROLLS RECIPE - (4.6/5)

Steps:

• Bring a large skillet sprayed with nonstick spray to medium-high heat. Add beef, and sprinkle with seasonings. Add bell pepper and onion. Cook, stir, and crumble until beef is fully cooked and veggies have softened, about 5 minutes. Remove skillet from heat, and add cheddar cheese, cream cheese, ketchup, and mustard. Stir until thoroughly mixed and melted. Fold in chopped pickles. Lay an egg roll wrapper flat on a dry surface. Evenly distribute about 1/6th of the mixture (about 1/3 cup) in a row a little below the center. Moisten all four edges by dabbing your fingers in water and going over the edges smoothly. Fold the sides about 3/4 inch toward the middle, to keep mixture from falling out. Roll up the wrapper around the mixture and continue to the top. Seal with a dab of water. Repeat to make 5 more egg rolls. Spray with nonstick spray. Working in batches as needed, place in the air fryer cooking basket in a single layer. Cook at 400°F for 6 minutes. amzn_assoc_tracking_id = "keyproduct02-20"; amzn_assoc_ad_mode = "manual"; amzn_assoc_ad_type = "smart"; amzn_assoc_marketplace = "amazon"; amzn_assoc_region = "US"; amzn_assoc_design = "enhanced_links"; amzn_assoc_asins = "B005GM15HE"; amzn_assoc_placement = "adunit"; amzn_assoc_linkid = "7376ee1b8a247c944fae05281416ddc8";

CHEESEBURGER EGG ROLLS RECIPE - (4.3/5)

Steps:

• Preheat a medium cooking pan over medium heat. Add a tablespoon of oil and minced onion. Saute until onion is translucent. Add ground beef to the pan and break it up as much as possible. Season with some salt and pepper, cover and cook until meat starts to brown. Stir well and make sure to keep breaking up all the meat clumps as it cooks. Drain off all the juices and place cooked meat into a mixing bowl. Break up cheese and add it to the bowl. Mix until all the cheese is melted and evenly incorporated. Stir in pickles. Heat up oil to about 350 degrees as you roll the egg rolls. Gently whisk egg while and set it close to you. To roll the egg rolls: place egg roll wrapper on a diamond. Spread about 2 tablespoons of cheeseburger filling in a line, leaving about an inch on each side. Gently and carefully, fold the corner that's closest to you over the cheeseburger mixture, and tuck under the filling. Fold both side corners toward center of wrapper, it will start to look like an open envelope. Dip your fingers in egg white and run it along the edges of the wrapper to seal better. Carefully roll up the egg roll. Fry egg rolls in batches until golden brown, turning once the bottom side turns golden. Whisk all ingredients for the sauce until completely incorporated. Serve with egg rolls.