Ingredients
Scale
- 1 lb Lean ground beef (80/20 works best for flavor)
- 12 Egg roll wrappers
- 6 Slices American cheese, halved
- 1 Small white onion, finely diced
- 1/2 cup Dill pickle chips, chopped
- 1 tsp Garlic powder
- 1 tsp Onion powder
- Salt and black pepper to taste
- 1 Egg (for egg wash)
- Vegetable oil for frying
- Optional: Secret burger sauce (Mayo, mustard, ketchup, and relish) for dipping
Instructions
- Start by browning the ground beef in a large skillet over medium-high heat. Use a spatula to “smash” the beef down firmly into the pan to get those crispy, caramelized edges. Season the meat generously with salt, pepper, garlic powder, and onion powder. Once the beef is fully cooked and slightly crispy, drain any excess grease and set the meat aside in a bowl. Finely dice your onions and chop your pickles while the meat cools slightly. Whisk your egg in a small bowl to create an egg wash that will act as “glue” for your wrappers.
- Lay an egg roll wrapper on a clean surface in a diamond shape. Place half a slice of American cheese in the center. Top the cheese with two tablespoons of the smashed beef, followed by a sprinkle of onions and chopped pickles. Brush the edges of the wrapper with the egg wash. Fold the bottom corner up over the filling, tuck in the sides tightly, and roll it toward the top corner. Ensure the seal is tight so no filling leaks out during cooking. Repeat this process until all 12 rolls are ready.
- Heat about two inches of vegetable oil in a heavy-bottomed pot or deep skillet to 350°F (175°C). Carefully place 3-4 egg rolls into the hot oil, making sure not to overcrowd the pan. Fry them for 2-3 minutes per side until they are deep golden brown and crispy. Remove them with a slotted spoon and let them drain on a wire rack or paper towels. Serve the hot egg rolls immediately with a side of burger sauce or your favorite dipping condiment.
- Cook Time: 35 minutes