Cheeseburger Egg Rolls with Dipping Sauce

Cheeseburger Egg Rolls swap the bun for a crisp, golden wrapper and pack in all the classic flavor of a loaded cheeseburger. Seasoned Pre ground beef and tangy pickles fill each roll, which fries up crunchy on the outside and melty at the center. A caramelized onion dipping sauce, built on mayonnaise, ketchup and Worcestershire, rounds out the plate with a nod to classic burger sauce.

Total Time: 1 hour 20 minutes

Servings: 8 (about 2 egg rolls per serving)

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Cheeseburger Egg Rolls Ingredients

Dipping Sauce

• 1 yellow onion, diced

• 1 tablespoon unsalted butter

• 2 teaspoons kosher salt, divided

• Pinch of granulated sugar

• 1/3 cup mayonnaise

• 1/4 cup ketchup

• 1 tablespoon Worcestershire sauce

• 2 small dill pickles, finely diced

Filling and Assembly

• 1 16-ounce package Pre 85% Lean Ground Beef

• 1 teaspoon salt

• 2 tablespoons pickle juice

• 1 1/2 cups cubed Velveeta cheese

• 1 small yellow onion, finely diced

• 1 cup dill pickle chips, finely diced

• 1 cup green cabbage, finely sliced into shreds

• 2 egg whites, lightly beaten

• 1 16-ounce package egg roll wrappers

• Vegetable oil, for frying

Instructions

Dipping Sauce

1.     Melt butter in skillet over low heat. Add 1 teaspoon salt and onion, then sauté 15 minutes until golden brown.

2.     Remove from heat and let onion cool completely.

3.     Transfer cooled onion to bowl of mini food processor with remaining teaspoon salt, sugar, mayonnaise, ketchup, Worcestershire sauce and diced pickles. Blend until smooth.

4.     Chill sauce at least 30 minutes before serving. Sauce keeps refrigerated up to 3 weeks.

Filling and Assembly

5.     Place ground beef in skillet over medium heat. Add salt and pickle juice, then cook about 3 minutes, breaking up beef as it cooks.

6.     Stir in cubed Velveeta and continue cooking about 4 minutes, until beef is no longer pink and cheese melts. Transfer to a bowl and set aside to cool.

7.     Combine diced onion and diced pickles in small bowl.

8.     Once beef and cheese mixture cools slightly, stir in onion-pickle mixture and shredded cabbage.

9.   Line baking sheet with parchment paper. Set out beaten egg whites in shallow bowl beside work surface. Once beef and cheese mixture cools slightly, add onion, pickles, and cabbage, mix well.

10.   Place 1 egg roll wrapper on work surface, corner facing forward. Add about 2 heaping tablespoons filling to center. Fold top corner down over filling and roll tightly into cylinder, tucking in side corners as rolling continues. Moisten final corner with egg white and press to seal, leaving no gaps, place on prepared baking sheet.

11. Add vegetable oil to heavy dutch oven or electric skillet, filling 3 inches up side of pan. Heat oil to 350º F.

12.   Fry 4 to 5 egg rolls at a time in heated oil, 6 to 7 minutes, turning once, until golden brown. (Why: frying in small batches keeps oil temperature steady for even browning.)

13.   Drain fried egg rolls on paper towels.

14.   Serve warm Cheeseburger Egg Rolls with dipping sauce.