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Cheeseburger Egg Rolls with Big Mac Sauce Recipe

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This Cheeseburger Egg Roll recipe combines all the savory flavors of a classic cheeseburger wrapped in crispy, golden egg roll wrappers. Filled with ground beef, cheddar cheese, pickles, and onions, then fried to perfection and served with a tangy homemade Big Mac sauce, these egg rolls make a delicious appetizer, snack, or side dish.

Ingredients

Cheeseburger Egg Rolls

  • 17 Egg roll wrappers
  • 1 lb Ground beef (80/20 blend)
  • 2 tsp Salt
  • 1/2 tsp Pepper
  • 1/2 Yellow onion, medium, small dice
  • 1/2 cup Pickles, diced
  • 2 cups Cheddar cheese, shredded
  • Canola or vegetable oil for frying

Egg Wash

  • 1 Egg
  • 1 tbsp Water

Big Mac Sauce

  • 1/2 cup Mayonnaise
  • 3 tbsp Sweet pickle relish
  • 1 tbsp Yellow onion, finely minced
  • 1 tbsp White vinegar
  • 2 tbsp Ketchup
  • 2 tsp Yellow mustard
  • 1/2 tsp Paprika
  • 1/4 tsp Onion powder
  • 1/4 tsp Salt

Instructions

  1. Cook the Ground Beef: In a large skillet, add the ground beef and sauté over medium heat until browned and no pink remains, about 7-8 minutes. Remove from heat and drain excess fat.
  2. Sauté Onions: Add diced onions to the skillet and sauté for 2 minutes until softened. Remove from heat.
  3. Combine Filling Ingredients: To the beef and onions, add shredded cheddar cheese, diced pickles, salt, and pepper. Stir until the cheese is slightly melted. Allow the mixture to cool to room temperature before filling the egg rolls.
  4. Prepare Egg Wash: In a small bowl, whisk together 1 egg and 1 tablespoon water.
  5. Fill the Egg Rolls: Lay an egg roll wrapper flat and wet the edges with the egg wash. Place 3-4 tablespoons of the cooled filling on the lower third of the wrapper.
  6. Roll the Egg Rolls: Roll the corner closest to you over the filling, tucking it under gently. Press the sides to flatten the filling, then fold over the right and left corners toward the center. Brush the top corner with egg wash and tightly roll to seal. Repeat with remaining wrappers.
  7. Heat Oil: In a large skillet, heat canola or vegetable oil to 350°F (175°C) for frying.
  8. Fry the Egg Rolls: Add 5 to 6 egg rolls at a time, frying for 3-4 minutes per side until golden brown and crispy.
  9. Drain and Cool: Remove egg rolls from oil and drain on paper towels. Place on a wire rack to keep the bottoms crisp.
  10. Make Big Mac Sauce: In a bowl, whisk together mayonnaise, sweet pickle relish, finely minced onion, white vinegar, ketchup, yellow mustard, paprika, onion powder, and salt until smooth and combined.
  11. Serve: Serve the hot cheeseburger egg rolls with the creamy Big Mac sauce for dipping.

Notes

  • Servings may vary depending on the amount of filling used per egg roll.
  • This recipe yields approximately 15-20 egg rolls.
  • Using a wire rack to drain fried egg rolls helps keep them from becoming soggy.
  • You can substitute ground turkey or chicken for beef to lighten the recipe.
  • Big Mac sauce can be prepared in advance and refrigerated for up to 3 days.

Find it online: https://lauracooks.com/cheeseburger-egg-rolls-with-big-mac-sauce-recipe/