Cheeseburger Eggrolls

I saw a post from Rachel Ray for Cheeseburger Eggrolls and decided to try them. I had all of the ingredients on hand so it was a perfect meal. I hate going to the store to get one or two things! I fried them instead of baking them. Next time I will bake them (more healthy) and season the meat a bit more. I also made the dip and think it needs a hit or two of hot sauce. All in all it was a yummy, fast meal.

Cheeseburger Eggrolls:

Ingredients

• EVOO - Extra Virgin Olive Oil for drizzling
• 1/2 red onion, chopped
• 3/4 pound ground sirloin or chuck
• Kosher salt and black pepper
• 1 cup sharp yellow cheddar cheese, grated
• 1 tablespoon Worcestershire sauce
• 1 tablespoon grainy Dijon mustard or other mustard of choice
• 12-14 prepared egg roll wrappers
• Water
• Cooking spray
• Sesame seeds

Heat EVOO in a skillet over medium-high heat. Add onion and let sweat. Once cooked, add ground sirloin and brown, breaking it up into small pieces as it cooks. Season with salt and pepper. Once meat is browned, drain fat from pan and pour meat and onions into a medium-size mixing bowl and let cool. Once cool, mix in cheddar cheese, Worcestershire sauce and mustard.


To wrap egg rolls, brush water around all four sides of a wrapper to act as the glue. Place a 1/3 cup of the meat and onion mixture into the center of the wrapper. Fold two corners into the center and then wrap the other corner to the next, creating a long skinny roll. Place finished rolls onto a sheet pan with a wire rack arranged above sheet pan.

Spray and roll egg roll tightly with all natural cooking spray and sprinkle with sesame seeds. Bake for 20-25 minutes, until egg rolls start to brown.Serve with Russian Dressing Dipper (recipe below).



Russian Dressing Dipper:

Ingredients

• 1 cup sour cream
• 2 rounded tablespoons pickle relish
• 1/4 cup tomato ketchup
• Salt and pepper, to taste

In a medium-size bowl, mix all ingredients together, adding salt and pepper to taste.