| Level: | Intermediate |
| Total: | 2 hr |
| Active: | 50 min |
| Yield: | 8 egg rolls |
Ingredients
- 1 cup ketchup
- 2 tablespoons fish sauce
- 2 star anise pods
- 1/2 cup mayonnaise
- 1 1/2 quarts plus 2 tablespoons canola oil
- 1 pound 80/20 ground beef
- Kosher salt and freshly ground black pepper
- 1 yellow onion, diced
- 4 ounces sun-dried tomatoes packed in oil, drained and chopped
- 8 egg roll wrappers
- 8 slices American cheese
- 2 cups shredded napa cabbage
- 1 large egg, beaten
Instructions
- For the ketchup sauce: Combine the ketchup, fish sauce, star anise and 2 tablespoons water in a small saucepot and set over medium heat. Cook, stirring often, until it begins to bubble, then remove from the heat and let cool completely. Stir in the mayonnaise. Refrigerate until ready to use.
- For the egg rolls: Set a cast-iron pan over medium-high heat for 3 minutes. Add 2 tablespoons oil, then the ground beef and a pinch of salt and pepper and cook for 4 to 5 minutes. Add half the onions and cook, stirring occasionally, until the onions are softened, about 4 minutes. Transfer the mixture to a sheet pan to cool, about 10 minutes. Mix in the sun-dried tomatoes and the remaining raw onions.
- Lay the egg roll wrappers out on a clean work surface. Place a slice of American cheese in the center of a wrapper, then some of the beef mixture followed by the shredded cabbage. Roll up the egg roll, securing it closed with some of the beaten egg. Place on a sheet pan seam-side down while assembling the remaining egg rolls in the same manner.
- Add the remaining 1 1/2 quarts oil to a Dutch oven or heavy-bottomed pot over medium-high heat and bring the temperature up to 350 degrees F.
- Place the egg rolls in batches into the hot canola oil seam-side down, and fry until golden brown, about 4 minutes.
- Cut the egg rolls in half on the bias and serve with the ketchup sauce.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 1973 |
| Total Fat | 196 g |
| Saturated Fat | 22 g |
| Carbohydrates | 39 g |
| Dietary Fiber | 3 g |
| Sugar | 13 g |
| Protein | 21 g |
| Cholesterol | 85 mg |
| Sodium | 1188 mg |
| Serving Size | 1 of 8 servings |
| Calories | 1973 |
| Total Fat | 196 g |
| Saturated Fat | 22 g |
| Carbohydrates | 39 g |
| Dietary Fiber | 3 g |
| Sugar | 13 g |
| Protein | 21 g |
| Cholesterol | 85 mg |
| Sodium | 1188 mg |
Reviews
THE BEST EVER! Disney cheeseburger spring roll fan. Blows them out of the park! Literally!
My husband and son love these. I dice up roma tomatoes instead of using the sun dried tomatoes. Gives it more of a cheeseburger taste.
I loved this recipe. I also thought the sundried tomatoes were a great pop of flavor.
Cud u cook these in an Air Fryer?
I made these for my grandsons, because they love cheeseburgers. Typically, being 4 and 6, they wouldn’t even try them. We ended up giving these egg rolls to my daughter’s neighbors and their children. The whole family LOVED them. I tried one myself and I thought they were truly delicious, like a cheeseburger with a crispy outer shell. The only thing I changed was to leave out the sun-dried tomatoes. I didn’t think the little ones would like them. I mixed a small amount of ketchup into the ground beef mixture instead. It worked out fine.
Easy Peasy… The hardest thing to do was rolling up the eggroll wrapper. My son asked me to make them again. My husband loved it as well. The only thing I did different was add two pickle chips on top of the beef/onion mixture. I may try to freeze the eggrolls and then try to fry them.