Bacon Cheeseburger Egg Rolls

• 1 pound ground beef
• 1/2 cup diced bacon
• 1/4 cup finely diced onion
• 1 clove garlic, minced
• 1/4 cup shredded cheddar cheese
• 1 tablespoon ketchup
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 12 egg roll wrappers
• 1 egg, beaten (for sealing)
• Oil for frying

Steps

1. 1 Cook bacon in a skillet until crispy; remove and set aside.
2. 2 In the same skillet, cook ground beef, onion, and garlic until browned.
3. 3 Drain excess fat, then stir in cheddar cheese, ketchup, Worcestershire sauce, salt, and pepper.
4. 4 Place a spoonful of the mixture near the edge of each wrapper.
5. 5 Fold and roll the wrapper, sealing edges with beaten egg.
6. 6 Heat oil in a deep skillet or wok to 350°F (175°C).
7. 7 Fry egg rolls until golden brown, about 2-3 minutes per side.
8. 8 Drain on paper towels and serve warm.

Equipment

• Skillet
• Deep skillet or wok
• Spatula
• Slotted spoon

Variations

• Add diced pickles or jalapeños for extra crunch and spice.

Substitutions

• Use ground turkey or chicken for a leaner option.

Pairings

• Pair with coleslaw or a side of sweet potato fries for a full meal.

Nutrition

Tips

• Keep egg rolls frozen on a baking sheet until ready to fry to prevent sticking.
• For a lighter option, bake egg rolls at 400°F for 15-20 minutes.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat in a 350°F oven until warm.

Freezing: Freeze uncooked egg rolls on a baking sheet, then store in a freezer bag for up to 3 months. Fry directly from frozen, adding 1-2 minutes to cook time.

Serving Suggestions

• Serve with ketchup, ranch dressing, or a tangy barbecue sauce for dipping.

FAQ