Description
Crispy Big Mac Egg Rolls filled with seasoned ground beef, cheddar cheese, tangy pickles, and served with a creamy burger-style dipping sauce for a fun and flavorful appetizer.
Ingredients
Big Mac Sauce:
1/2 cup mayonnaise
2 teaspoons ketchup
1 tablespoon dill pickle juice
1/2 tablespoon dill pickle, minced
1/2 tablespoon yellow mustard
1 teaspoon white vinegar
1/2 teaspoon sea salt
1/4 teaspoon ground black pepper
1/4 teaspoon smoked paprika
Egg Rolls:
1 pound ground beef
1 small yellow onion, chopped
3/4 cup dill pickles, diced
2 tablespoons ketchup
2 tablespoons yellow mustard
1/2 teaspoon ground black pepper
3/4 cup cheddar cheese, shredded
12 egg roll wrappers
3 cups vegetable oil, for frying
Instructions
- In a small bowl, whisk together all Big Mac sauce ingredients until smooth. Refrigerate until ready to serve.
- Heat a large skillet over medium heat. Cook ground beef for about 5 minutes, breaking it apart as it browns.
- Drain excess fat. Add chopped onion, diced pickles, ketchup, mustard, and pepper. Cook until beef is fully cooked and onions are softened. Remove from heat.
- Lay an egg roll wrapper in a diamond shape. Add 1 tablespoon shredded cheese and about 3 tablespoons beef mixture to the center.
- Fold in the sides, then roll up tightly from the bottom, sealing edges with water.
- Heat vegetable oil in a deep skillet to about 350°F (175°C).
- Fry egg rolls in batches for about 1 minute per side until golden brown and crispy.
- Transfer to a paper towel-lined plate to drain. Serve warm with prepared sauce.
Notes
Avoid overfilling to prevent bursting during frying.
Air fry at 375°F for a lighter option, flipping halfway through.
Reheat in oven or air fryer to maintain crispiness.
Freeze uncooked egg rolls for future use and fry from frozen.
Nutrition
- Serving Size: 1 egg roll
- Calories: 369
- Sugar: 3g
- Sodium: 520mg
- Fat: 25g
- Saturated Fat: 8g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 14g
- Cholesterol: 55mg
