Big Mac Egg Rolls

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INGREDIENTS:
FOR THE EGG ROLLS
1 lb. ground beef
2 tbsp. yellow mustard
2 tbsp. ketchup
1 tsp. Worcestershire sauce Worchestershire sauce
Kosher salt
Freshly ground black pepper
12 egg roll wrappers
12 slices American cheese
1/2 c. chopped dill pickles
3 tbsp. white sesame seeds
FOR THE SAUCE
1/2 c. mayonnaise
2 tbsp. yellow mustard
1 tbsp. ketchup
1 tbsp. apple cider vinegar
1 tsp. paprika

Instructions

  1. In a medium skillet over medium heat, combine ground beef with mustard, ketchup, and Worcestershire sauce. Season with salt and pepper and cook until no pink remains, 8 to 10 minutes. Remove from heat and drain.
  2. Place an egg roll wrapper on a clean surface in a diamond shape place a folded slice of cheese in the center. Top with approximately 3 tbsp cooked beef and pickles. Fold up bottom half and tightly fold in sides. Gently roll, then seal fold with a couple drops of water.
  3. In a large skillet over medium heat, heat oil (it should reach 1" up the side of pan) until it starts to bubble. Add egg rolls and fry until golden, 1 minute per side. Transfer to a paper towel-lined plate and top immediately with sesame seeds.
  4. Make sauce: In a small bowl, whisk together mayonnaise, mustard, ketchup, vinegar and paprika until smooth. Serve with egg rolls.