Description
These Beef Cheddar Egg Rolls combine juicy beef, sharp cheddar, and a crispy wrapper for a delicious snackable twist on a cheeseburger.
Ingredients
Scale
- 500 g (1 lb) ground beef (80/20 recommended)
- 225 g (2 cups) shredded sharp cheddar
- 12 egg roll wrappers
- 1 small yellow onion (about 100 g / 1 cup diced)
- 2 cloves garlic (minced)
- 60 g (1/3 cup) diced dill pickles (optional)
- 2 tbsp (30 ml) ketchup
- 1 tsp (5 ml) Worcestershire sauce
- 1 tsp (4 g) cornstarch
- 1 tsp (6 g) kosher salt
- 1/2 tsp (1 g) black pepper
- Neutral oil for frying (about 1.5 liters / 6 cups)
- 1 tbsp flour + 2 tbsp water for sealing paste
Instructions
- Brown the beef in a skillet over medium-high heat for 6–8 minutes, stirring occasionally. Drain excess fat.
- Add diced onion and sauté with beef until translucent, about 4–5 minutes. Stir in garlic, ketchup, Worcestershire, pickles, cornstarch, salt, and pepper; cook for 1 minute.
- Cool the filling for 5–7 minutes, then stir in cheddar.
- Wrap the egg rolls by placing filling on the wrapper, then sealing with the flour-water paste and rolling tightly.
- Heat oil to 180°C (350°F) and fry the rolls for 3–4 minutes until golden brown. Drain on a wire rack.
- Alternatively, bake at 220°C (425°F) for 12–14 minutes or air fry at 200°C (400°F) for 8–10 minutes.
- Let rolls rest for 2 minutes before serving.
Notes
Cool filling slightly before wrapping to prevent bursting. Overfilling should be avoided to ensure proper sealing and cooking.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 290
- Sugar: 2g
- Sodium: 520mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 45mg