Classic hamburger ingredients rolled into a crispy egg roll and served with a condiment dip.
Little hamburger sliders make a great appetizer served with crispy potato chips on the side. Pair it with an icy soda or beer and you can’t go wrong. It’s a classic taste.
I thought I’d take that idea and go east…I mean way way east to the orient and egg rolls. So I said skip the buns and let the east meet the west to see what would happen if a classic burger married an egg roll. Hello Hamburger Egg Rolls. You are delish!
My Hamburger Egg Rolls have what you want in a burger. Beef, onions, cheddar cheese, and dill pickles. And no need for potato chips because the crisp is in the egg roll. Missing a tomato slice? You could add some chopped sun dried tomatoes to the burger if you want to get more authentic.
This is an appetizer that the whole family can enjoy because who doesn’t like a burger? The grown ups who sampled these loved them. But the real test for a family appie? Kids. Well, they saw the ketchup, so that was the draw. Next came the explaining that inside the egg roll was a hamburger. They loved it!
Now I can’t wait to make these again because they go great with a cold beer or a soda.
Makes a dozen
- 1 lb ground beef
- 1 cup onion, chopped fine
- ½ tsp salt
- About 4 or 5 dill pickle spears
- Cheddar spears, from a cheese block
- 12 large won ton wrappers
- 1 egg
- Oil for frying
Prepare the filling. Cook the chopped onions in a bit of oil until tender. Set aside. Cut away the seedy part of the pickle spear. Then slice length wise to a little less than a half inch thickness and four and a half inches long. Set aside twelve of them. Using a block of cheddar, cut twelve logs four and a half inches long by half an inch wide. Set aside.
Make the condiment. Mix mayo and mustard with a 50-50 ratio. Set aside. Mix the ground beef with salt and pepper. Add the onions and incorporate. Beat the egg in a small bowl and set aside.
Lay a won ton skin with a pointy end in front of you. Take enough ground beef to make a log four and a half inches long and three fourths inches in diameter. Place it in the middle of the won ton and press to flatten it a little. Place the pickle and cheese on top. Wet the edges of the two sides away from you of the won ton wrap with the egg wash. Fold the left and right points on each side over the filling, making sure it covers the filling. Fold the point nearest to you over the filling. Then roll it away from you.
Heat the oil on medium and fry until golden. Serve with the mayo mustard mixture and ketchup.