Description
These Big Mac Egg Rolls combine the classic flavors of a Big Mac burger inside a crispy fried egg roll wrapper, making a delicious and fun appetizer or snack. Ground beef seasoned with mustard, ketchup, and pickles is wrapped with cheddar cheese in egg roll wrappers and then fried to golden perfection. Served with a tangy homemade sauce, these egg rolls are sure to be a crowd-pleaser.
Ingredients
Scale
For the Egg Rolls
- 1 lb. ground beef
- 1/2 cup onions, diced
- 2 tbsp. yellow mustard
- 2 tbsp. ketchup
- 1/2 tsp salt
- 1/4 tsp pepper
- 12 egg roll wrappers
- 1 cup shredded cheddar cheese
- 3/4 cup dill pickles, chopped
For the Dipping Sauce
- 1/2 cup mayonnaise
- 3 tbsp pickles, minced
- 1 tbsp sugar
- 1 tbsp mustard
- 2 tbsp ketchup
- 1/2 tsp paprika
Instructions
- Cook the Beef Mixture: In a skillet over medium heat, add the ground beef, yellow mustard, ketchup, salt, and pepper. Stir occasionally while cooking.
- Finish Cooking the Beef: Continue cooking until the beef is no longer pink and fully cooked through, about 8 minutes. Drain any excess grease and then stir in the diced onions and chopped dill pickles. Remove from heat and let cool slightly.
- Prepare the Egg Roll Wrappers: Lay each egg roll wrapper flat on a clean surface in a diamond shape with one corner pointing towards you.
- Add Fillings: Place about 1 tablespoon of shredded cheddar cheese in the center of the wrapper. Then add about 3 tablespoons of the beef mixture on top followed by 1 tablespoon of diced pickles.
- Wrap the Egg Rolls: Fold the left and right corners of the wrapper towards the center. Fold the bottom corner up over the filling tightly, then roll upwards toward the top corner. Use a few drops of water to seal the top edge securely.
- Make the Dipping Sauce: In a bowl, combine mayonnaise, minced pickles, sugar, mustard, ketchup, and paprika. Mix well and refrigerate until ready to serve.
- Fry the Egg Rolls: Heat about 2 inches of vegetable oil in a deep skillet or pot to 350°F (175°C). Fry the egg rolls in batches for 2-3 minutes or until golden brown and crispy, turning occasionally for even cooking.
- Drain and Serve: Remove egg rolls with a slotted spoon and drain on paper towels. Serve hot with the prepared dipping sauce.
Notes
- Ensure the beef mixture is cooled slightly before wrapping to prevent soggy wrappers.
- Do not overfill the egg rolls to avoid tearing the wrappers.
- You can bake the egg rolls at 400°F for 15-20 minutes as a healthier alternative, turning halfway through.
- Use fresh dill pickles for the best flavor and crunch.
- Leftover egg rolls can be frozen before frying; just add an extra minute to the fry time when cooking from frozen.