For a delicious and revitalizing smoothie bowl for two, combine frozen berries and acai pulp with fresh fruit, oats, and agave.
| Prep Time: | 25 mins |
| Cook Time: | 25 mins |
| Total Time: | 50 mins |
| Servings: | 15 |
| Yield: | 15 egg rolls |
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.
Nutrition Facts
| Calories | 189 kcal |
| Carbohydrate | 19 g |
| Cholesterol | 29 mg |
| Dietary Fiber | 1 g |
| Protein | 10 g |
| Saturated Fat | 3 g |
| Sodium | 369 mg |
| Sugars | 1 g |
| Fat | 8 g |
| Unsaturated Fat | 0 g |
Reviews
So good!!!
I added bacon to make them a bacon cheeseburger egg roll. They were a big hit.
These weren’t terrible as is but they weren’t what I was expecting. Very strong mustard flavor but I do love mustard. Made copycat Mac sauce to dip and the flavors did not compliment each other. Might make again using ketchup instead of mustard but not any time soon.
Added fried bacon to mine, and substituted pepper jack cheese. Turned out great!!
I put bacon in it, no pickles. Put mustard and catch up and garlic salt. Made a dip with mayonnaise ketchup and mustard. Big hit
Loved it. Used ingredient suggestions and oil cooking time & temperature but guessed at amounts and made 40 rolls for Father’s Day. Was a hit. Husband said it tasted like really good hamburgers. I added cooked crumbled bacon. Would totally make for a party. Going into the rotation for special events. Thanks!
Used velveeta instead of cheddar to make it creamier! And used a little less than the recommended serving of pickles. They were so good!
These were good but not great. I would definitely not hesitate to make again.
Delicious, and pretty easy to make, I was very happy these turned out so well. First time using egg roll wrappers, but everything was explained step by step, and we enjoyed the flavors together. We used chipotle ranch as a dip.
the kids loved it
The first time I made these I followed the recipe to the letter. My daughter and I loved them (but wanted more cheese) but my husband did not, he’s not a fan of pickles and thought the pickles were overwhelming. So…the next time I omitted the pickles and used chunks of velveeta instead and they were AMAZING!! Making them again tonight (with revisions of course) as a matter of fact!
These were so good.
While I did make a few changes, we really enjoyed these. I doubled the cheddar and added worcestershire sauce, salt, and pepper. The onion did give it a Krystal burger flavor, though it turned off my picky 9 year old so I would probably make some filling without onion next time. I think other reviewer’s bacon idea would be a nice addition too.
Add salt Only a quarter of an onion Doubled mustard
Yummmmmm! These are Delicious! I did omit the pickles just a personal preference. I fore sure will make these again! Next time im going to add crumbled up bacon!
Tried this recipe. Loved it. Grandkids ask for it everytime they come over, about every two weeks. Did not change recipe, but did change a little in cooking style. I prepared 5 eggrolls at a time. Started those cooking then rolled up 5 more while they cooked. Saves a little bit of time and gets the grandkids to the eggrolls a little faster.
I like food with flavor so i changed this some but it came out amazing. i didn’t add the pickles and I added worcestershire sauce, montreal steak seasoning, garlic powder and adobo to the meat and instead of cheddar cheese i used american and added shredded lettuce.
My hubby didn’t like these at all!
I have to first say that I used this more for the idea of making cheeseburger eggrolls, as I did not use the same filling. I basically used the filling from ‘Slider-Style Mini Burgers’ from this site and added in the chopped dill pickles. We thought these were great and was a fun twist on a regular cheeseburger. Served them w/ ranch and ‘Roasted Onion Mayonnaise’ from this site for dipping. I would make these again! Thanks for sharing. 🙂
Didn’t like them!
This recipe was edible but not impressive. Granted I baked instead of fried but the mixture itself was overall bland. My husband who made it with me said, “That was a lot of work for a plain cheeseburger.” I have to agree. He told me to toss this recipe and I plan on it.