Ingredients
- 1 lb ground beef
- 1/2 small onion, finely diced
- 2 cloves garlic, minced
- Salt and pepper to taste
- 1 tbsp ketchup
- 1 tbsp mustard
- 1 tbsp Worcestershire sauce
- 1 cup shredded cheddar cheese
- 1/3 cup diced pickles
- 10–12 egg roll wrappers
- 1 egg (for sealing)
- Oil for frying
Dipping sauce:
- 1/4 cup ketchup
- 2 tbsp mayo
- 1 tbsp mustard
- 1 tbsp pickle juice
Instructions
1. Cook the beef
In a skillet over medium heat, cook the ground beef with the diced onion until browned. Drain excess grease, then add the garlic and cook for another minute.
2. Season the filling
Stir in the ketchup, mustard, Worcestershire sauce, salt, and pepper. Mix well and remove from heat. Let cool slightly.
3. Add cheese and pickles
Fold in the shredded cheddar and diced pickles until evenly combined.
4. Assemble the egg rolls
Lay an egg roll wrapper on a flat surface (diamond shape). Spoon 2–3 tablespoons of the filling in the center. Fold the bottom corner over the filling, then fold in the sides, and roll tightly. Seal the edge with a beaten egg.
5. Fry until crispy
Heat oil to 350°F. Fry the egg rolls in batches for 3–4 minutes, turning occasionally, until golden brown. Drain on paper towels.
6. Make the dipping sauce
Mix ketchup, mayo, mustard, and pickle juice in a small bowl.
7. Enjoy
Dip the egg rolls in the sauce and enjoy!