Copycat Cheesecake Factory Cheeseburger Egg Rolls
TOTAL TIME: Prep: 30 min. Cook: 5 min./batch
YIELD: 1 dozen (1-1/2 cups sauce).
Filled with juicy ground beef, a smattering of crumbled bacon, diced pickles and plenty of melty cheddar cheese, these crunchy wonton-wrapped wonders are a Cheesecake Factory bestseller for a reason. Now you can whip up a batch at home. —Taste of Home Test Kitchen
Ingredients
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1 pound ground beef
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1 small onion, chopped
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2 garlic cloves, minced
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1 cup shredded cheddar cheese
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1/2 cup chopped dill pickles
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4 bacon strips, cooked and crumbled
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1 tablespoon Worcestershire sauce
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1 tablespoon yellow mustard
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1 tablespoon ketchup
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1/4 teaspoon salt
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1/4 teaspoon pepper
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12 egg roll wrappers
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1 large egg, lightly beaten
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Oil for deep-fat frying
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DIPPING SAUCE:
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1 cup mayonnaise
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1/2 cup ketchup
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1/2 teaspoon garlic powder
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1/2 teaspoon paprika
Directions
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1.
In a large skillet, cook beef, onion and garlic over medium heat until beef is no longer pink and onion is tender, 4-5 minutes, breaking up beef into crumbles; drain. Return to pan. Stir in cheese, pickles, bacon, Worcestershire sauce, mustard, ketchup, salt and pepper.
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2.
With 1 corner of an egg roll wrapper facing you, place about 1/3 cup filling just below center of wrapper. (Cover remaining wrappers with a damp paper towel until ready to use.) Fold bottom corner over filling; moisten remaining wrapper edges with beaten egg. Fold side corners toward center over filling. Roll up egg roll tightly, pressing at tip to seal. Repeat.
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3.
In an electric skillet or deep-fat fryer, heat oil to 375°. Fry egg rolls, a few at a time, until golden brown, 3-4 minutes, turning occasionally. Drain on paper towels. Combine sauce ingredients; serve with egg rolls.
Nutrition Facts
1 egg roll with 2 tablespoons sauce: 451 calories, 32g fat (7g saturated fat), 61mg cholesterol, 712mg sodium, 26g carbohydrate (4g sugars, 1g fiber), 14g protein.
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