Cheeseburger Eggrolls

By weavincanuck

Ingredients

• 1 tablespoon EVOO – Extra Virgin Olive Oil
• 1/2 medium red onion, minced
• 3/4 pound ground sirloin
• Salt and pepper
• 1 cup sharp yellow cheddar cheese, grated
• 1 tablespoon Worcestershire sauce
• 1/2 tablespoon grainy, whole-seed mustard
• 1 package egg roll wrappers
• Water
• Cooking spray
• Sesame seeds
• Rachael's Russian Dressing Dipper
• 1 cup sour cream
• 2 rounded tablespoons pickle relish
• 1/4 cup tomato ketchup
• Salt and pepper

Preparation

Step 1

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 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.

Spray the tops of each eggroll with cooking spray and sprinkle some sesame seeds on top.

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