Cheeseburger Egg Rolls: From Prep to Plate

• Start by heating a skillet over medium heat. Add a drizzle of vegetable oil, then sauté the minced onion until it becomes translucent, about 3-4 minutes. Stir in the minced garlic and cook for an additional minute, until fragrant.
• Add the ground beef to the skillet, breaking it apart with a spatula. Cook until browned and fully cooked through, about 5-7 minutes. Drain excess grease if necessary.
• Once the beef is cooked, stir in the Worcestershire sauce, yellow mustard, and season with salt and black pepper to taste. Mix well to combine all the flavors. Remove from heat and let it cool slightly.
• In a mixing bowl, combine the beef mixture with shredded cheddar cheese and diced pickles. This mixture should be warm enough to melt the cheese slightly, creating a gooey filling.
• Lay an egg roll wrapper on a clean surface with a corner pointing towards you. Spoon about 2 tablespoons of the cheeseburger filling in the center of the wrapper. Fold the bottom corner over the filling, then fold the sides in, and roll tightly towards the top corner. Brush the top corner with whisked egg white to seal.
• In a frying pan, heat olive oil over medium heat. Once hot, carefully add the egg rolls, a few at a time, ensuring not to overcrowd the pan. Fry until golden brown and crispy, about 3-4 minutes per side. Transfer to paper towels to drain excess oil.
• Serve your Cheeseburger Egg Rolls warm with your favorite dipping sauces, such as ketchup, mustard, or ranch dressing. They’re sure to be a hit!