In a large skillet, brown the Ground Beef over medium-high heat. Drain off any excess grease.
Season the Ground Beef with the Seasoning ingredients. Stir to combine.
Add the Onion and Dill Pickle to the skillet and cook until softened, about 5 minutes.
Make the Cheese Sauce: In a saucepan, melt the Butter over medium heat. Whisk in the Flour and cook for 1 minute. Gradually whisk in the Milk until smooth. Bring to a simmer, stirring constantly, and cook until thickened. Remove from heat and stir in the Shredded Cheddar Cheese until melted.
Combine the Ground Beef mixture with the Cheese Sauce. Let cool slightly.
Place about 2 tablespoons of the filling in the center of each Egg Roll Wrapper.
Moisten the edges of the wrapper with water. Fold the wrapper over the filling, forming a tight seal. Fold in the sides and roll up tightly.
Heat the Vegetable Oil in a deep fryer or large pot to 350°F (175°C).
Fry the egg rolls in batches for 2-3 minutes per side, or until golden brown and crispy.
Remove the egg rolls from the oil and drain on paper towels. Serve immediately.
Ingredients
12
1 pound450 gGround Beef-80/20
1 tsp5 mLSalt
1/2 tsp2.5 mLBlack Pepper
1/2 tsp2.5 mLGarlic Powder
1/4 tsp1.25 mLOnion Powder
1/2 cup120 mLOnion-diced
1/4 cup60 mLDill Pickle-diced
1 cup240 mLShredded Cheddar Cheese
1/4 cup60 mLMilk
1 tbsp15 mLButter
1 tbsp15 mLAll-Purpose Flour
1212Egg Roll Wrappers
2 cups480 mLVegetable Oil-for frying
Equipment
Large Skillet
Saucepan
Deep Fryer or Large Pot
Paper Towels
Instructions
In a large skillet, brown the Ground Beef over medium-high heat. Drain off any excess grease.
Season the Ground Beef with the Seasoning ingredients. Stir to combine.
Add the Onion and Dill Pickle to the skillet and cook until softened, about 5 minutes.
Make the Cheese Sauce: In a saucepan, melt the Butter over medium heat. Whisk in the Flour and cook for 1 minute. Gradually whisk in the Milk until smooth. Bring to a simmer, stirring constantly, and cook until thickened. Remove from heat and stir in the Shredded Cheddar Cheese until melted.
Combine the Ground Beef mixture with the Cheese Sauce. Let cool slightly.
Place about 2 tablespoons of the filling in the center of each Egg Roll Wrapper.
Moisten the edges of the wrapper with water. Fold the wrapper over the filling, forming a tight seal. Fold in the sides and roll up tightly.
Heat the Vegetable Oil in a deep fryer or large pot to 350°F (175°C).
Fry the egg rolls in batches for 2-3 minutes per side, or until golden brown and crispy.
Remove the egg rolls from the oil and drain on paper towels. Serve immediately.
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