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RECIPE
14 INGREDIENTS11 STEPS45MIN

Cheeseburger Egg Rolls

4.3
3 Ratings

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Jeanie and Lulu's Kitchen

Welcome to Jeanie and Lulu’s Kitchen, a love letter to my two incredible grandmothers, both of whom I think about every time I’m in the kitchen.
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Inspired by the yummy appetizers at several restaurants, these cheeseburger egg rolls are such a flavorful and fun party bite!
45MIN
Total Time

Jeanie and Lulu's Kitchen

Welcome to Jeanie and Lulu’s Kitchen, a love letter to my two incredible grandmothers, both of whom I think about every time I’m in the kitchen.
GO TO BLOG

Ingredients

US / METRIC
Servings:
12
Serves 12
1 dash
1
Onion , diced
1 lb
Ground Beef
1 tsp
Lawry's® Seasoned Salt
1/2 tsp
Garlic Powder
1/2 tsp
Crushed Red Pepper Flakes
1 dash
Worcestershire Sauce
1 Tbsp
Tomato Paste
1 cup
Shredded Extra Sharp Cheddar Cheese
12
Spring Roll Wrappers
to taste
Vegetable Oil
for frying
1/2 cup
1/4 cup
Ranch Dressing

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Nutrition Per Serving

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CALORIES
239
FAT
11.5 g
PROTEIN
13.5 g
CARBS
19.0 g

Cooking Instructions

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Step 1
First, prepare the filling. Heat the Olive Oil (1 dash) in a skillet over medium high heat. Add the Onion (1) and let it soften and become fragrant for a minute.
Step 2
Then add in the Ground Beef (1 pound) and break it up as it browns. While it cooks, season it with Lawry's® Seasoned Salt (1 teaspoon), Garlic Powder (1/2 teaspoon), Smoked Paprika (1/2 teaspoon), and Crushed Red Pepper Flakes (1/2 teaspoon).
Step 3
Once the beef is browned, add the Worcestershire Sauce (1 dash) and Tomato Paste (1 tablespoon). Let them cook in for a minute while you stir everything together.
Step 4
Take the pan off of the heat and finish the mixture by stirring in the Shredded Extra Sharp Cheddar Cheese (1 cup). It will melt right in.
Step 5
Set up a sheet tray lined with a silicone mat or parchment paper to hold the Spring Roll Wrappers (12) and also have 2 damp paper towels, a bowl of water and pastry brush handy. Place one of the damp paper towels on the stack of egg roll wrappers to keep them from drying out.
Step 6
Take the first egg roll wrapper and place it on a clean surface with a corner facing you. Brush it all around the edge with water, then scoop 1/4 cup of the beef and cheddar filling onto it.
Step 7
Pull the top corner down over the filing toward you and fold in the sides, then keep rolling it up tightly while you tuck in the sides. Transfer the egg roll to the sheet tray and cover it with the other damp paper towel. Repeat until all 12 egg rolls are formed.
Step 8
Take a large stainless steel pan with deep sides and fill it with about 2 inches of Vegetable Oil (to taste). Heat it up and use a deep fry thermometer to make sure the temperature gets to and stays at around 350 degrees F (180 degrees C).
Step 9
Fry the egg rolls in 3 batches of 4 for about 2 minutes on each side. They should get crispy and golden brown. Remove them to a plate lined with paper towel to drain.
Step 10
While they fry, make the easy dipping sauce by just stirring the Ketchup (1/2 cup) and Ranch Dressing (1/4 cup) together. Cut each of the egg rolls in half diagonally, then serve them immediately with the dipping sauce!
Step 11
Serve and enjoy!

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Nutrition Per Serving
Calories
239
% Daily Value*
Fat
11.5 g
15%
Saturated Fat
4.7 g
24%
Trans Fat
0.2 g
--
Cholesterol
44.9 mg
15%
Carbohydrates
19.0 g
7%
Fiber
0.3 g
1%
Sugars
4.3 g
--
Protein
13.5 g
27%
Sodium
483.6 mg
21%
Vitamin D
0.0 µg
0%
Calcium
78.6 mg
6%
Iron
1.0 mg
6%
Potassium
241.4 mg
5%
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