Ingredients:
2 tablespoons extra-virgin olive oil
½ red onion, chopped
¾ lb ground beef
Kosher salt and pepper
1 tablespoon Worcestershire sauce
1 cup shredded sharp Cheddar cheese
Small dish of water
10 to 15 egg roll wrappers
Nonstick cooking spray
½ ounce sesame seeds
Method:
Heat the extra-virgin olive oil in a large skillet over medium-low heat. Saute the onions until tender, about 3 minutes. Increase the heat to medium-high, and add the ground beef and cook until well browned. Drain most of the fat out of the skillet and transfer the ground beef and onions to a medium-sized mixing bowl. After cooling a little, add the Worcestershire sauce and the Cheddar cheese.
If you’d like to bake these:
Preheat the oven to 375 degrees. Place a wire baking rack inside a sheet pan.
To prepare the egg rolls:
Place an egg roll wrapper on a clean work surface. Brush the edges with a little bit of water.
Place 1/3 of a cup of the cheeseburger filling in the center of the wrapper and shape into a rectangle diagonally on the wrapper. Bring the points at the short ends of the rectangle in toward the center. Bring the far point on the long end of the rectangle in toward the center, and roll the wrapper to close it. Spray the top of the egg roll with nonstick spray and coat the top in sesame seeds. Place finished rolls onto a sheet pan with a wire rack arranged above sheet pan. Bake for 20-25 minutes, until egg rolls start to brown.
If you’re going to fry them (which is what I did):
Pour canola oil into a heavy medium pot to a depth of 2-inches and heat over medium heat until temperature registers 350° F . Fry spring rolls in 2 batches, turning over halfway through, until golden brown, about 8 minutes. Serve whole, or cut in half on a bias, with ketchup or Russian dressing.
By Moveable Feasts.
Thanks for inspiring us!
You can see the recipe here: moveablefeastscookbook.blogspot.com
