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Cheeseburger Egg Rolls
Cheeseburger Egg Rolls
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Kitchen View

Ingredients

  • 1 pound lean ground beef
  • ½ cup Dierbergs Fresh Cut Chopped Onion
  • ½ cup deli style dill pickle relish (Mt. Olive), drained reserving 2 teaspoons juice
  • 1 tablespoon Worcestershire sauce
  • ½ teaspoon garlic powder
  • ½ teaspoon seasoned salt
  • 1 package (8 ounces) Dierbergs shredded cheddar cheese
  • 10 egg roll wrappers
  • Dierbergs olive oil
  • ½ cup Dierbergs ketchup
  • 2 teaspoons Dierbergs yellow mustard

Directions

Heat large skillet over medium-high heat. Crumble ground beef into skillet; add onion and cook stirring occasionally until browned, about 5 to 6 minutes. Drain any excess fat.

 

Add pickle relish, Worcestershire sauce, garlic powder, and seasoned salt; cook stirring occasionally until heated through, about 2 minutes. Cool slightly. Stir in cheese.

 

Place egg roll wrapper on work surface with a point facing you. Add ⅓ cup filling, placing about ⅓ of the way from top of wrapper. Dab each point of wrapper with water using your finger or silicone brush; fold top point down and over filling. Fold in sides and roll up. Place seam-side down while making remaining egg rolls. Brush egg rolls with olive oil.

 

Place 5 in single layer in air fryer basket; cook at 400°F. 6 to 7 minutes. Repeat with remaining egg rolls.

 

In small bowl, stir together ketchup, mustard, and reserved 2 teaspoons pickle relish juice. Serve with egg rolls.

Nutrition Information

Servings: 10
Serving Size: Per Egg Roll

Per Serving
Calories: 294
Cholesterol: 54 mg
Fat: 14 g
Sodium: 751 mg
Carbohydrates: 24 g
Protein: 17 g
Fiber:
Saturated Fat: 6 g
Kitchen View

Cheeseburger Egg Rolls

Ingredients

  • 1 pound lean ground beef
  • ½ cup Dierbergs Fresh Cut Chopped Onion
  • ½ cup deli style dill pickle relish (Mt. Olive), drained reserving 2 teaspoons juice
  • 1 tablespoon Worcestershire sauce
  • ½ teaspoon garlic powder
  • ½ teaspoon seasoned salt
  • 1 package (8 ounces) Dierbergs shredded cheddar cheese
  • 10 egg roll wrappers
  • Dierbergs olive oil
  • ½ cup Dierbergs ketchup
  • 2 teaspoons Dierbergs yellow mustard

Directions

Heat large skillet over medium-high heat. Crumble ground beef into skillet; add onion and cook stirring occasionally until browned, about 5 to 6 minutes. Drain any excess fat.

 

Add pickle relish, Worcestershire sauce, garlic powder, and seasoned salt; cook stirring occasionally until heated through, about 2 minutes. Cool slightly. Stir in cheese.

 

Place egg roll wrapper on work surface with a point facing you. Add ⅓ cup filling, placing about ⅓ of the way from top of wrapper. Dab each point of wrapper with water using your finger or silicone brush; fold top point down and over filling. Fold in sides and roll up. Place seam-side down while making remaining egg rolls. Brush egg rolls with olive oil.

 

Place 5 in single layer in air fryer basket; cook at 400°F. 6 to 7 minutes. Repeat with remaining egg rolls.

 

In small bowl, stir together ketchup, mustard, and reserved 2 teaspoons pickle relish juice. Serve with egg rolls.

Nutrition Information

Servings: 10
Serving Size: Per Egg Roll

Per Serving
Calories: 294
Cholesterol: 54 mg
Fat: 14 g
Sodium: 751 mg
Carbohydrates: 24 g
Protein: 17 g
Fiber:
Saturated Fat: 6 g