Big Mac Egg Rolls

Name: Big Mac Egg Rolls (Upgraded)
Total time: 1 h 15 min
Yield: 8
Cuisine: American
Ingredients: 10 oz Ground Beef 80/20; 1/3 cup Mayonnaise; 1.5 tbsp Sweet Pickle Relish; 1 tsp Dijon Mustard; 1/2 tsp White Wine Vinegar; 1/4 tsp Garlic Powder; 1/4 tsp Onion Powder; 1/8 tsp Smoked Paprika; 1/8 tsp Cayenne Pepper; 3/4 cup Shredded Iceberg Lettuce; 1/3 cup Finely Diced Yellow Onion; 1/4 cup Dill Pickle Chips, finely diced; 1/3 cup Shredded Sharp Cheddar Cheese; 8 Egg Roll Wrappers; 2 cups Canola Oil

⏱1h 15m

👥8

🔥400 cal

Medium

🍽️American

An improved version of the classic Big Mac Egg Rolls, featuring a more nuanced sauce and higher-quality ingredients.

10 oz Ground Beef 80/20

1/3 cup Mayonnaise

1.5 tbsp Sweet Pickle Relish

1 tsp Dijon Mustard

1/2 tsp White Wine Vinegar

See all 15 ingredients ↓

(0 reviews)

⏱1h 15m

👥8

🔥400 cal

Medium

🍽️American

An improved version of the classic Big Mac Egg Rolls, featuring a more nuanced sauce and higher-quality ingredients.

#appetizer #comfort food #fusion #fried

Instructions

In a medium bowl, combine all Special Sauce ingredients and whisk until well combined. Refrigerate for at least 30 minutes to allow flavors to meld.
Cook Ground Beef in a skillet over medium-high heat, breaking it up with a spoon, until browned. Drain off any excess grease.
Add the cooked Ground Beef to the Special Sauce and stir to combine. Let cool slightly.
In a separate bowl, combine Shredded Iceberg Lettuce, Finely Diced Yellow Onion, Dill Pickle Chips, and Shredded Sharp Cheddar Cheese.
Place approximately 2.5 tablespoons of the beef mixture and 1.5 tablespoons of the lettuce mixture in the center of each Egg Roll Wrapper.
Moisten the edges of the wrapper with water, fold in the sides, and roll up tightly to form an egg roll.
Heat Canola Oil in a deep fryer or large pot to 350°F (175°C).
Fry the egg rolls in batches for 3-4 minutes per side, or until golden brown and crispy.
Remove from oil and drain on paper towels. Serve immediately with extra Special Sauce.

Ingredients

10 oz 285 g Ground Beef 80/20
1/3 cup 80 mL Mayonnaise
1.5 tbsp 22.5 mL Sweet Pickle Relish
1 tsp 5 mL Dijon Mustard
1/2 tsp 2.5 mL White Wine Vinegar
1/4 tsp 1.25 mL Garlic Powder
1/4 tsp 1.25 mL Onion Powder
1/8 tsp 0.625 mL Smoked Paprika
1/8 tsp 0.625 mL Cayenne Pepper
3/4 cup 180 g Shredded Iceberg Lettuce
1/3 cup 80 g Finely Diced Yellow Onion
1/4 cup 60 g Dill Pickle Chips, finely diced
1/3 cup 85 g Shredded Sharp Cheddar Cheese
8 N/A Egg Roll Wrappers
2 cups 475 mL Canola Oil

Equipment

Skillet
Deep Fryer or Large Pot
Mixing Bowls
Whisk
Slotted Spoon
Paper Towels

Instructions

In a medium bowl, combine all Special Sauce ingredients and whisk until well combined. Refrigerate for at least 30 minutes to allow flavors to meld.
Cook Ground Beef in a skillet over medium-high heat, breaking it up with a spoon, until browned. Drain off any excess grease.
Add the cooked Ground Beef to the Special Sauce and stir to combine. Let cool slightly.
In a separate bowl, combine Shredded Iceberg Lettuce, Finely Diced Yellow Onion, Dill Pickle Chips, and Shredded Sharp Cheddar Cheese.
Place approximately 2.5 tablespoons of the beef mixture and 1.5 tablespoons of the lettuce mixture in the center of each Egg Roll Wrapper.
Moisten the edges of the wrapper with water, fold in the sides, and roll up tightly to form an egg roll.
Heat Canola Oil in a deep fryer or large pot to 350°F (175°C).
Fry the egg rolls in batches for 3-4 minutes per side, or until golden brown and crispy.
Remove from oil and drain on paper towels. Serve immediately with extra Special Sauce.

Nutrition per serving

Calories 400

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Big Mac Egg Rolls

Big Mac Egg Rolls

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