Ingredient

Filling

• 1 lb ground beef

• 1 small onion, chopped

• 2 garlic cloves, minced

• 1 cup shredded cheddar cheese

• ½ cup chopped dill pickles

• 4 bacon strips, cooked and crumbled

• 1 Tbsp Worcestershire sauce

• 1 Tbsp yellow mustard

• 1 Tbsp ketchup

• ¼ tsp salt

• ¼ tsp pepper

Assembly

• 14 egg roll wrappers

• 1 large egg, lightly beaten (for sealing)

• Oil for deep‑fat frying

Dipping Sauce

• 1 cup mayonnaise

• ½ cup ketchup

• ½ tsp garlic powder

• ½ tsp paprika

Directions

1. Cook the Filling In a large skillet, cook the ground beef, onion, and garlic over medium heat for 4–5 minutes, breaking the meat into crumbles, until the beef is no longer pink and the onion is tender. Drain well and return to the pan. Stir in the cheddar cheese, chopped pickles, crumbled bacon, Worcestershire sauce, mustard, ketchup, salt, and pepper until evenly combined.

2. Assemble the Egg Rolls With one corner of an egg roll wrapper facing you, spoon about ⅓ cup of filling just below the center. Keep the remaining wrappers covered with a damp paper towel to prevent drying. Fold the bottom corner over the filling, then moisten the remaining edges with the beaten egg. Fold the side corners toward the center and roll tightly, pressing the tip to seal. Repeat with remaining wrappers and filling.

3. Fry Heat oil in a deep‑fat fryer or electric skillet to 375°F. Fry the egg rolls, a few at a time, for 3–4 minutes, turning occasionally, until golden brown. Drain on paper towels.

4. Make the Dipping Sauce Combine the mayonnaise, ketchup, garlic powder, and paprika in a small bowl. Serve alongside the warm egg rolls.

Nutrition Facts —

1 Cheeseburger Egg Roll

Calories: 210–260 Total Fat: 12–16 g Saturated Fat: 4–6 g Cholesterol: 25–35 mg Sodium: 350–480 mg Total Carbohydrates: 15–20 g Dietary Fiber: 1 g Sugars: 1–2 g Protein: 10–13 g