When I think of game day foods, cheeseburgers always cross my mind. In my family we always prepare a massive number of dishes, usually because we have tons of people over and we can’t make up our mind of what we want to eat. I love egg rolls, so I decided to take that crispy egg roll wrapper and stuff cheeseburger ingredients inside. What a money idea. What I love is that egg roll wrappers can be a vessel for so many culinary ideas. Take your favorite flavors and/or dishes and incorporate it into an egg roll skin.
| Level: | Intermediate |
| Total: | 1 hr |
| Active: | 35 min |
| Yield: | 4 servings |
Ingredients
- Canola oil for deep-frying and sautéing
- 1/2 cup mayonnaise
- 2 tablespoons ketchup
- 2 teaspoons yellow mustard
- 1 tablespoon sriracha
- 1 teaspoon pickle juice
- 1/2 teaspoon granulated garlic
- 1 pound 80/20 ground beef
- Kosher salt
- 4 egg roll wrappers
- 2 large eggs, lightly beaten
- 1/4 cup yellow mustard
- 1/4 cup ketchup
- 4 cups shredded Cheddar
- Eight 1-ounce provolone cheese sticks
- 1/4 cup sliced pickles
- 1 medium tomato, small diced
- 1/4 cup sliced yellow onion
- 1/4 head white cabbage, thinly sliced
- Cornstarch, for dusting
Instructions
- Preheat 2 to 3 inches of oil to 350 degrees F in a Dutch oven or deep-fryer.
- For the spicy fancy sauce: Combine the mayonnaise, ketchup, mustard, sriracha, pickle juice and granulated garlic in a bowl and mix well. Set aside.
- Place a little canola oil in a sauté pan over high heat. Add the ground beef and cook, breaking up into small pieces as it cooks, until browned, 7 to 8 minutes. Season with salt.
- Remove the beef to a strainer to drain the liquid. Allow to cool.
- For the egg rolls: Working one at a time, use a pastry brush to brush the edges of the egg roll wrappers with beaten egg.
- With a corner of the egg roll wrappers facing you, evenly divide the mustard, ketchup, Cheddar, provolone, ground beef, pickles, tomatoes, onions and cabbage among the egg roll wrappers.
- Roll them up tightly into cylinders, folding in the side edges in to seal as you roll. Lightly dust in cornstarch all over to prevent the egg rolls from sticking to each other and to give then an extra-crunchy coating when fried.
- Deep-fry the egg rolls 2 at a time, turning occasionally as they cook, until golden brown, 5 to 7 minutes. Drain and set aside.
- Serve immediately with the spicy fancy sauce on the side for dipping.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 1393 |
| Total Fat | 109 g |
| Saturated Fat | 45 g |
| Carbohydrates | 34 g |
| Dietary Fiber | 3 g |
| Sugar | 9 g |
| Protein | 69 g |
| Cholesterol | 342 mg |
| Sodium | 2203 mg |
Reviews
I have made cheeseburger egg rolls before – the men in my family love to turn anything and everything into cheeseburger material, pizza, egg rolls, etc. We prefer Justin Warner’s recipe which is very similar except uses American cheese. Somehow the provolone cheese this recipe calls for doesn’t bring the same cheeseburger vibe. Also the extra cornstarch step wasn’t necessary in my opinion. They were good but not as good as the other ones.