- 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
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.
Serving Size: Per Egg Roll
Cholesterol: 54 mg
Fat: 14 g
Sodium: 751 mg
Carbohydrates: 24 g
Protein: 17 g
Saturated Fat: 6 g