I’m one of those super boring restaurant people. You would think, as a food blogger, that I would be the one who’s ready to try the new and exciting things on a menu. Nope. Not me. I’m the one ordering the bacon cheeseburger again and again, because guess what you guys? Cheeseburgers will NEVER let you down!! Facebook | Pinterest | Instagram But the classics never will. Particularly cheeseburgers. As Ron Swanson says, “It’s a hamburger made out of meat on a bun, with nothing. Add ketchup if you want, I couldn’t care less.” Ah, Parks and Rec, how I love you! We’re throwing cheeseburger filling into egg roll wrappers and deep frying them. So in other words, even better than a hamburger. Truman, who started kindergarten this year, read me an entire book. And Valentine (not even 2!) asked to go on the potty, and hasn’t had a single accident since. I never thought I would be the mom who is sad about THAT particular milestone, but I still call her a baby most of the time, so how can this be happening?? Denial going on strong over here. By the way have you ever had fry sauce? Eric and I are obsessed. We always ask for a side of mayo whenever we get fries at a restaurant, so that we can stir it with the ketchup and make our own. Kind of like how my brother used to carry Koolaid packets in his wallet as a teenager, and stir it into his water at restaurants. Yes, we are a super classy family. For the egg rolls: For the dipping sauce:
Cook and crumble ground beef over medium heat until it’s no longer pink. Drain the fat Return to medium heat and add onion soup mix, Worcestershire sauce, and dijon, and stir well. Turn off the heat and add the mayonnaise and cheddar cheese. Set aside to let cool slightly. Meanwhile, heat the oil over medium heat until it’s 350 degrees F. dd some filling to the center of an egg roll wrapper, fold in the edges, and roll. Dip your fingers in water and seal the edge of each roll with a bit of water so that it doesn’t come apart when you are frying.
Add a few egg rolls to the oil and let fry, then flip and continue frying until the edges are a light golden brown. Remove the egg rolls to a paper towel lined plate. Continue until they are all fried.
In a small bowl, combine mayo, ketchup, a little mustard, and a squirt of Sriracha if you want a bit of heat. Serve the egg rolls with the dipping sauce.
Find egg roll wrappers in the produce section. Wonton wrappers and egg roll wrappers are basically the same, except wonton wrappers are smaller. Get egg rolls wrappers so that there is plenty of space for all that amazing mustardy cheeseburger filling. Drain the fat from your ground beef. Trust me, I love greasy food as much as the next person, but you’ll get plenty of that when you fry the egg rolls. I like to put a piece of tinfoil over a bowl and pour it in, then just fold it up and throw it away once it solidifies. Use water to seal the egg roll edges. Just a little bit of moisture helps the egg roll to stay together when you’re frying it. Cover uncooked egg rolls with a towel. This will keep them from drying out until the oil is hot and you’re ready to fry them. Save your frying oil for later. Save the empty bottle of oil (or another container, if that one still has oil in it). Place the empty bottle in the sink (in case it spills), get someone to hold a funnel over the top, and put a mesh strainer over that. The mesh strainer is optional, but it keeps you from getting little over-fried crunchies in the oil. Pour the oil back in the bottle, label it “frying oil,” and put it in your cupboard until the next time you fry. It’s good to use for frying 2-3 times total.
You can warm them up in the microwave between paper towels or even refry them until warm. If they’re frozen, you can refry them without defrosting them (you can also freeze uncooked egg rolls and fry directly from frozen). Carol’s Legendary 7 Layer Dip « This is the BEST party appetizer! Jalapeno Popper Cheesy Bread with Bacon « this can also be dinner, if you’re in my family… Chicken Cordon Bleu Egg rolls from Barefeet in the Kitchen Baked Mexican Egg Rolls with Enchilada Guacamole from Taste and Tell Sausage Egg Roll Skillet from Shugary Sweets
