Cheeseburger Egg Rolls

Recipe View Prepare the Filling: In a large skillet over medium heat, cook the ground beef and chopped onion for about 8-10 minutes, breaking up the beef with a spoon until it's fully browned and the onion is translucent. Drain off any excess grease. (10 minutes)

Recipe View Combine Ingredients: Transfer the cooked beef and onion mixture to a large bowl. Stir in the dill pickle relish, shredded Cheddar cheese, and yellow mustard until everything is well combined. Allow the mixture to cool slightly before filling the egg rolls. (5 minutes)

Recipe View Wrap the Egg Rolls: Line a baking sheet with parchment paper. Set up a small bowl of water near your work surface. Take one egg roll wrapper and place it on a clean, flat surface with a corner pointing towards you. Place about 1/4 cup of the cheeseburger filling in the center of the wrapper. Fold the bottom corner up over the filling. Fold in both side corners towards the center. Tightly roll the wrapper away from you, enclosing the filling, until you reach the top corner. Dip your finger in the water and moisten the top corner of the wrapper. Press down firmly to seal the egg roll. Repeat with the remaining wrappers and filling. Keep the finished egg rolls covered with a damp paper towel to prevent them from drying out. (25 minutes)

Recipe View Fry the Egg Rolls: In a deep saucepan or deep fryer, heat the vegetable oil to 365 degrees F (185 degrees C). Carefully place 2-3 egg rolls at a time into the hot oil, ensuring not to overcrowd the pan. Fry for 3-4 minutes per side, or until golden brown and crispy. (10 minutes)

Recipe View Drain and Serve: Remove the fried egg rolls from the oil using a slotted spoon or tongs and place them on a paper towel-lined plate to drain excess oil. Sprinkle with sesame seeds, if desired. Serve immediately with your favorite dipping sauce. (5 minutes)