For the egg rolls:

  • 4 slices bacon (or precooked bacon crumbles)
  • 1/2 white onion, diced
  • 5 cloves garlic, minced
  • 2 pounds ground beef
  • 1/2 tsp salt
  • 1/2 tsp ground black pepper
  • 1 cup shredded cheddar cheese
  • 1/2 cup diced pickles
  • 2 tsp cornstarch
  • 1/4 cup cold water
  • 1520 egg roll (or spring roll) wrappers
  • vegetable oil

For the creamy dipping sauce:

  • 1/2 cup ketchup
  • 2 tsp mustard (yellow or Dijon)
  • 1 cup mayonnaise
  • 1 tsp onion powder
  • 1/2 tsp garlic powder


For the cheeseburger egg rolls:

  • In a large pan, fry up the bacon. Once cooked, remove the pieces from the pan and set aside to cool. In the same pan, cook the diced onion until translucent. Add the garlic and cook for just about a minute.
  • Next, add the ground beef to the pan with onions and garlic. Cook and crumble the ground beef. Season mixture with salt and pepper. Cook until the beef is thoroughly cooked. Remove the beef from the heat and drain off any excess liquid and place back into the pan.
  • Chop the bacon into small pieces. Sprinkle in the cheese, pickles and bacon pieces in with the ground beef mixture. Stir until the cheese is slightly melted.
  • Whisk together the cold water and cornstarch. Use a brush (or your finger) to spread the mixture around the edge of the egg roll wrapper.
  • Add about 3 tablespoons of the hamburger mix to the bottom corner of the wrapper. Tightly roll the wrapper around the filling one time.Then fold in the outer corners and continue to roll.Secure the top by lightly stretching the top corner to stick to the wrapper.
  • Repeat this process with the rest of the wrappers until there is no more filling left.Heat a deep frying pan over medium heat. Fill with the vegetable oil (until about halfway full.)
  • Heat the oil up to about 350f degrees. Once heated, carefully drop in about 4 egg rolls at a time and fry on both sides for about a minute and a half or until the outer layer turns a light golden color on each side.
  • Drain the egg rolls from the oil and place them on a plate with a paper towel or over a cooling rack with a pan underneath.
  • Continue the process until all of the egg rolls have been cooked. Let cool for five minutes before serving.

Source :