Optional dipping sauce: Thousand Island dressing or ketchup mixed with mayonnaise
Instructions:
Prepare the Filling:
In a large skillet, cook the ground beef over medium heat until it is no longer pink, breaking it up into small pieces as it cooks.
Drain any excess grease from the skillet.
Add the chopped onion to the skillet and cook until softened, about 3-4 minutes.
Stir in the ketchup, mustard, salt, and pepper. Mix well to combine.
Remove the skillet from the heat and let the mixture cool slightly.
Once cooled, stir in the shredded cheddar cheese and diced pickles (if using).
Assemble the Egg Rolls:
Lay an egg roll wrapper on a clean, flat surface with one corner pointing toward you, like a diamond shape.
Place about 2 tablespoons of the cheeseburger mixture in the center of the wrapper.
Fold the bottom corner up over the filling, then fold in the sides tightly against the filling.
Roll the wrapper upwards tightly, and seal the top corner with a dab of water to keep it closed.
Repeat with the remaining wrappers and filling.
Fry the Egg Rolls:
In a large, deep skillet or pot, heat about 2 inches of vegetable oil to 350Β°F (175Β°C).
Carefully add the egg rolls in batches, being careful not to overcrowd the skillet.
Fry the egg rolls for 2-3 minutes on each side, or until they are golden brown and crispy.
Remove the egg rolls from the oil and drain on paper towels.
Serve:
Serve the cheeseburger egg rolls hot with your choice of dipping sauce, such as Thousand Island dressing or a simple mix of ketchup and mayonnaise.
Tips:
Make sure the oil is at the correct temperature before frying to ensure a crispy texture.
You can bake the egg rolls at 400Β°F (200Β°C) for 15-20 minutes as a healthier alternative, brushing them lightly with oil before baking.
These egg rolls can be prepared ahead of time and frozen. Freeze uncooked egg rolls on a baking sheet, then transfer to a freezer bag. Fry directly from frozen, adding an extra minute or two to the cooking time.
