CHEESEBURGER EGG ROLLS

By ldelmas

Ingredients

• Share:
• Print
• EVOO - Extra Virgin Olive Oil for drizzling
• 1/2 red onion, chopped
• 3/4 pound ground sirloin or chuck
• Kosher salt and black pepper
• 1 cup sharp yellow cheddar cheese, grated
• 1 tablespoon Worcestershire sauce
• 1 tablespoon grainy Dijon mustard or other mustard of choice
• 12-14 prepared egg roll wrappers
• Water
• Cooking spray
• Sesame seeds

Details

Servings 1
Adapted from rachaelrayshow.com

Preparation

Step 1

Yields: about 15

Preparation

Preheat oven to 375°F.

Heat EVOO in a skillet over medium-high heat. Add onion and let sweat. Once cooked, add ground sirloin and brown, breaking it up into small pieces as it cooks. Season with salt and pepper. Once meat is browned, drain fat from pan and pour meat and onions into a medium-size mixing bowl and let cool. Once cool, mix in cheddar cheese, Worcestershire sauce and mustard.

To wrap egg rolls, brush water around all four sides of a wrapper to act as the glue. Place a 1/3 cup of the meat and onion mixture into the center of the wrapper. Fold two corners into the center and then wrap the other corner to the next, creating a long skinny roll. Place finished rolls onto a sheet pan with a wire rack arranged above sheet pan.

Spray and roll egg roll tightly with all natural cooking spray and sprinkle with sesame seeds.

Bake for 20-25 minutes, until egg rolls start to brown.

Serve with Rachael's Russian Dressing Dipper alongside.

Comment on this recipe

comments

Please enable JavaScript to view the comments powered by Disqus.

blog comments powered by Disqus

Preheat oven to 375°F.

Heat EVOO in a skillet over medium-high heat. Add onion and let sweat. Once cooked, add ground sirloin and brown, breaking it up into small pieces as it cooks. Season with salt and pepper. Once meat is browned, drain fat from pan and pour meat and onions into a medium-size mixing bowl and let cool. Once cool, mix in cheddar cheese, Worcestershire sauce and mustard.

To wrap egg rolls, brush water around all four sides of a wrapper to act as the glue. Place a 1/3 cup of the meat and onion mixture into the center of the wrapper. Fold two corners into the center and then wrap the other corner to the next, creating a long skinny roll. Place finished rolls onto a sheet pan with a wire rack arranged above sheet pan.

Spray and roll egg roll tightly with all natural cooking spray and sprinkle with sesame seeds.

Bake for 20-25 minutes, until egg rolls start to brown.

Serve with Rachael's Russian Dressing Dipper alongside.