- 6
Ingredients
- 8 oz. raw extra-lean ground beef (4% fat or less)
- 1/4 tsp. garlic powder
- 1/4 tsp. onion powder
- Dash each salt and black pepper
- 1/2 cup chopped bell pepper
- 1/2 cup chopped onion
- 3 tbsp. shredded reduced-fat cheddar cheese
- 3 tbsp. light/reduced-fat cream cheese
- 2 tbsp. ketchup
- 1 tbsp. yellow mustard
- 6 hamburger dill pickle chips, chopped
- 6 large square egg roll wrappers (stocked with the refrigerated Asian items in the supermarket)
- Optional dips: additional ketchup and yellow mustard
Preparation
Step 1
Bring a large skillet sprayed with nonstick spray to medium-high heat. Add beef, and sprinkle with seasonings. Add bell pepper and onion. Cook, stir, and crumble until beef is fully cooked and veggies have softened, about 5 minutes.
Remove skillet from heat, and add cheddar cheese, cream cheese, ketchup, and mustard. Stir until thoroughly mixed and melted.
Transfer mixture to a medium-large bowl. Fold in chopped pickles.
Lay an egg roll wrapper flat on a dry surface. Evenly distribute about 1/6th of the mixture (about 1/3 cup) in a row a little below the center. Moisten all four edges by dabbing your fingers in water and going over the edges smoothly. Fold the sides about 3/4 inch toward the middle, to keep mixture from falling out. Roll up the wrapper around the mixture and continue to the top. Seal with a dab of water.
Repeat to make 5 more egg rolls. Spray with nonstick spray.
Working in batches as needed, place in the air fryer cooking basket in a single layer.
Set air fryer to 392 degrees. Cook until golden brown, 7 - 9 minutes.
Oven Alternative: Bake at 375 degrees until golden brown, 25 - 30 minutes
1 egg roll: 153 calories, 4g total fat (2g sat fat), 357mg sodium, 17.5g carbs, 1g fiber, 3g sugars, 11.5g protein