Cheeseburger Egg Rolls with Special Sauce Recipe
This recipe transforms classic cheeseburger flavors into crispy, deep-fried egg rolls. A savory filling of seasoned ground chuck, bacon, and pickles is combined with sharp cheddar and fresh lettuce, then wrapped in egg roll wrappers. Served hot with a tangy, spicy special sauce, these innovative bites offer a satisfying and flavorful appetizer or snack.
Equipment
- 1 Large Skillet
- 1 Large Pot or Dutch Oven For deep frying
- 3 Mixing Bowls For filling, sauce, and egg wash
- 1 Slotted Spoon or Spider For safe handling during frying
- 1 Whisk For sauce and egg wash
Ingredients
Main
- 1 pound ground chuck
- 1/2 cup grated yellow onion from 1 small onion
- 4 bacon slices chopped
- 1 tablespoon grated fresh garlic
- 1 1/2 tablespoons soy sauce
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 1 tablespoon peanut oil
- 4 cups thinly sliced romaine lettuce
- 1/2 cup finely chopped dill pickles
- 3 tablespoons mayonnaise
- 1 tablespoon yellow mustard
- 16 5 1/2-in. square egg roll wrappers
- 8 3/4-oz. slices sharp Cheddar cheese, halved
- 1 large egg lightly beaten
- 1 tablespoon water
- 1/4 cup cornstarch
- 1/4 cup ketchup
- 1/4 cup mayonnaise
- 1 tablespoon soy sauce
- 1 tablespoon seasoned rice vinegar
- 1 1/2 teaspoons granulated sugar
- 1/4 teaspoon cayenne pepper
- 8 cups peanut oil
- 1 tablespoon toasted sesame seeds
Instructions
- In a small bowl, whisk together ketchup, 1/4 cup mayonnaise, 1 tablespoon soy sauce, seasoned rice vinegar, granulated sugar, and cayenne pepper for the special sauce; set aside.
- In a large skillet over medium-high heat, cook chopped bacon until crisp. Remove bacon with a slotted spoon, reserving about 1 tablespoon of rendered fat in the skillet.
- Add ground chuck, grated yellow onion, grated fresh garlic, 1 1/2 tablespoons soy sauce, kosher salt, and black pepper to the skillet. Cook, breaking up the meat, until browned and cooked through, then drain excess fat thoroughly. Stir in the cooked bacon and finely chopped dill pickles; let cool slightly.
- In a separate small bowl, whisk 1 large egg with 1 tablespoon water to create an egg wash for sealing the egg rolls.
- Lay an egg roll wrapper with a corner pointing towards you. Place a halved slice of sharp Cheddar, followed by approximately 2 tablespoons of the meat filling, a small amount of the 3 tablespoons mayonnaise and 1 tablespoon yellow mustard mixture, and a pinch of lettuce slightly off-center towards the bottom corner.
- Fold the bottom corner of the wrapper over the filling. Fold in the left and right corners towards the center, then roll tightly from the bottom towards the top corner, brushing the top corner with egg wash to seal securely. Repeat for all wrappers.
- Lightly dust each assembled egg roll with cornstarch for an extra crispy exterior, ensuring an even, thin coating.
- In a large Dutch oven or deep-fryer, heat 8 cups peanut oil to 350°F (175°C). Carefully add egg rolls in batches, ensuring not to overcrowd the pot.
- Fry for 4-6 minutes per batch, turning occasionally, until golden brown and crispy.
- Remove fried egg rolls with a slotted spoon and place on a wire rack lined with paper towels to drain excess oil. Garnish with toasted sesame seeds and serve immediately with the special sauce and additional fresh romaine lettuce on the side.
Notes
1. Thoroughly drain the cooked meat filling to prevent soggy egg rolls and potential oil splatters during frying. Excess moisture is the enemy of crispiness. 2. Maintain a consistent oil temperature of 350°F (175°C). Too low, and the egg rolls absorb too much oil; too high, and they brown too quickly without the filling heating through. 3. Do not overfill the wrappers, and fry in small batches to ensure even cooking and prevent the oil temperature from dropping drastically. 4. For an extra kick, consider adding a pinch of smoked paprika to the meat filling or a touch more cayenne to the special sauce.