The last day of November. A full week since Thanksgiving. I have survived and made it to another weekend! And boy-oh-boy and I glad to see this Friday. Not because anything uber-exciting is going on…other than putting my Christmas tree and decorations, and getting some baking done! I’m excited to be back in the kitchen and to really start getting into the holiday spirit. Like I said before, November was a weird month for me.
This round of the recipe swap, hosted by my friend Sarah of A Taste of Home Cooking, was Blogger’s Choice, and I received Tasty Treats by Tina. I browsed around through her archives until I saw these Cheeseburger Egg Rolls…say whaaat? I’ve never made any sort of egg roll before, but I couldn’t imagine that stuffing one with beef and cheese could be anything but delicious! Of course, I didn’t need to eat them all myself but hey…that’s the way it goes sometimes!
Baking them definitely eliminated that fried, heavy feeling that fried egg rolls can often give, and the meat and cheese was just ooey gooey enough to make me overeat. I should have cooked them a little longer, but homegirl was starving! These are definitely great finger food, perfect for a football party!!
- 1/2 Tbsp Extra Virgin Olive Oil
- 1/2 red onion, chopped
- 3/4 pound ground sirloin or chuck
- salt and black pepper, to taste
- 1 tsp garlic powder
- 1 cup sharp yellow cheddar cheese, grated
- 2 Tbsp Worcestershire sauce
- 1 Tbsp grainy Dijon mustard or other mustard of choice
- 12-14 prepared egg roll wrappers
- Cooking spray
- Sesame seeds
- 1 cup sour cream
- 2 rounded tablespoons pickle relish
- 1/4 cup tomato ketchup
- salt and pepper, to taste
- Preheat oven to 375 degrees F and line a baking sheet with foil. Place a wire rack on the baking sheet, and set aside.
- Heat a skillet over medium-high heat and add olive oil. Add the onion and cook for 2-3 minutes, until softened. Once cooked, add the ground sirloin and brown, breaking it up into small pieces with a spoon or spatula as it cooks. Season with salt, pepper, and garlic powder. Remove from the heat, drain fat from pan and pour meat and onions into a medium-size mixing bowl and allow to cool. Once cooled, add in the cheese, Worcestershire sauce, and mustard. Mix well.
- To wrap egg rolls, brush water around all four sides of a wrapper to act as the glue. Place a 1/3 cup of the meat and onion mixture into the center of the wrapper (diagonally so it goes between 2 corners, not two straight sides). Fold those corners into the center and then lay one of the remaining corners across to the last corner and roll into a long, skinny roll.
- Place finished rolls onto a sheet pan with a wire rack arranged above sheet pan, spray with cooking spray and top with sesame seeds.
- Bake for 20-25 minutes, until egg rolls start to brown.
- While the egg rolls are cooking, mix the sour cream, relish, and ketchup together in a medium bowl to make the Russian Dipping Sauce. Season with salt and pepper, to taste.
- Serve the egg rolls with the dipping sauce, and enjoy!