Okay. For fun. Let’s make a cheeseburger for dinner tonight, a favorite around here just a little differently.
Cheeseburger Egg Roll
2 lbs. ground beef, lean
2 celery stalks diced small
1/2 cup shredded carrots
1/2 cup diced dill pickles
1/2 cup dehydrated minced onion
1 tbsp. dried parsley
1/2 tsp. Lawrys Seasoning Salt
1/2 tsp. garlic powder
1/2 cup grated sharp cheddar cheese
1/2 cup grated Monterrey Jack cheese
2 cups shredded green cabbage
Egg roll wrappers 20-22
Brown your meat, onion, carrots and celery. Once the meat is in small pieces, break it as you cook it, add the cheeses to melt. Stir to combine. Add the garlic, seasoning salt and parsley.
Then add the cabbage and stir to combine. This will remain tender, but partially cooked when you finish the egg rolls.
Get your egg roll wrappers ready. Place a small bowl of water, to help seal the egg roll once you assemble it.
Place a scoop of filling in the middle of the wrapper.
Use your finger to place a line of water along the outside edges. This will act as a glue when your fry or bake your egg rolls.
Fold the bottom of the wrapper over the filling like this.
Then press in both sides and make sure the seal is good. Think of making an envelope.
Then tightly roll the egg roll sealing the remaining of the egg roll nice and tight. Set aside on a large baking sheet. Repeat until all the egg rolls are assembled. I used 1/3 cup scoop for each egg roll. You will get 20-22 egg rolls for this recipe. Just before baking, I sprayed a little olive oil onto each egg roll to allow for a nice, golden, crispy egg roll while baking.
Preheat your Air fryer to bake at 400 degrees. I cooked these egg rolls for about 10 minutes. I did two batches, to account for the the amount of egg rolls I was making. Serve with shredded cabbage, ketchup, and some fry sauce if desired! These are delicious. (You can also bake on a large baking sheet in the oven at 400 degrees for about 15-20 minutes, watching carefully, until golden and done.)
Happy dinner time! xo