Big Mac Egg Rolls
Ingredients:
For the Egg Rolls:
1 lb ground beef
½ cup diced onion
Salt and pepper, to taste
1 teaspoon garlic powder
1 teaspoon onion powder
1 tablespoon mustard
1 cup shredded cheddar cheese
¼ cup pickles, chopped
8-10 egg roll wrappers
Vegetable oil (for frying)
For the Big Mac Sauce:
½ cup mayonnaise
2 tablespoons ketchup
1 tablespoon mustard
2 tablespoons sweet pickle relish
1 teaspoon white vinegar
1 teaspoon onion powder
1 teaspoon garlic powder
½ teaspoon paprika
Instructions:
Step 1: Cook the Ground Beef
In a large skillet, cook the ground beef and onion over medium heat, breaking the beef apart as it cooks.
Season with salt, pepper, garlic powder, and onion powder. Stir in the mustard.
Once the beef is fully cooked and browned, drain any excess grease.
Remove from heat and allow to cool slightly. Stir in the shredded cheddar cheese and chopped pickles.
Step 2: Assemble the Egg Rolls
Lay out an egg roll wrapper on a clean surface, with one corner facing you (like a diamond shape).
Place about 2 tablespoons of the beef mixture in the center of the wrapper.
Fold the bottom corner of the wrapper over the filling, then fold in the sides, and roll it up tightly. Use a little water to seal the edge.
Repeat this process with the remaining egg roll wrappers and filling.
Step 3: Fry the Egg Rolls
In a large skillet, heat about 2 inches of vegetable oil over medium-high heat to 350°F.
Carefully place the egg rolls in the hot oil, frying them in batches to avoid overcrowding the pan.
Fry for 2-3 minutes per side, or until they are golden brown and crispy.
Remove the egg rolls from the oil and place them on a paper towel-lined plate to drain excess oil.
Step 4: Make the Big Mac Sauce
In a small bowl, whisk together mayonnaise, ketchup, mustard, pickle relish, white vinegar, onion powder, garlic powder, and paprika.
Stir until smooth and creamy.
Step 5: Serve
Serve the Big Mac Egg Rolls hot with the Big Mac sauce on the side for dipping.