Prep Time: 30minutes minutes

Cook Time: 15minutes minutes

Total Time: 45minutes minutes

Servings: 12 egg rolls

Calories: 364kcal
▢1 lb ground beef
▢1/2 medium yellow onion (finely minced)
▢4 cloves garlic (minced)
▢1 tablespoon Worcestershire sauce
▢1 teaspoon yellow mustard
▢Salt and ground black pepper
▢1/2 cup shredded cheddar cheese
▢1/2 cup diced pickles
▢13-14 egg roll wrappers
▢1 egg white (whisked)
▢vegetable oil for cooking
▢Preheat a medium cast iron pan or non-stick skillet over medium heat.
▢Add one tablespoon of oil and the minced onion. Saute until the onion is translucent.
▢Add the ground beef, cook it breaking it up with a wooden spoon. Season it with some salt and pepper, cover it, and cook until the meat starts to brown.
▢Stir in garlic, mustard, and Worcestershire sauce.
▢Drain off the grease and juices from the pan, and transfer the beef to a large mixing bowl.

▢Add the cheese to the bowl and stir until melted and evenly incorporated. Stir in the pickles.
▢In a deep skillet, over medium heat, heat up the oil to about 350 degrees.
▢Spread about 2 tablespoons of cheeseburger filling in a line on an egg roll, leaving about an inch on each side of the wrap.
▢Carefully, fold the corner that’s closest to you over the cheeseburger mixture, and tuck under the filling.
▢After that, fold both side corners toward the center of the wrapper. Dip your fingers in egg white and run it along the edges of the wrapper to seal. Gently roll up the egg roll.
▢Fry egg rolls in batches until golden brown, about 1-2 minutes per side, turning once the bottom side turns golden.
▢Serve with thousand island dressing.
Calories: 364kcal | Carbohydrates: 9g | Protein: 9g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 33mg | Sodium: 212mg | Potassium: 147mg | Fiber: 0.4g | Sugar: 0.5g | Vitamin A: 62IU | Vitamin C: 1mg | Calcium: 53mg | Iron: 1mg