Cheeseburger Egg Rolls

Instructions

1. 1

   **For the cheeseburger egg rolls:** In a large pan, fry 4 slices bacon. Once cooked, remove the pieces from the pan and set aside to cool. In the same pan, cook 1/2 white onion, finely diced until translucent. Add 5 cloves garlic, minced and cook for just about a minute. or until fragrant.

2. 2

   Next, add 2 pounds ground beef with onions and garlic. Cook and crumble the ground beef. Season mixture with1/2 teaspoon salt and 1/2 teaspoon ground black pepper. Cook until the beef is thoroughly cooked. Remove the beef from the heat and drain off any excess grease and place back into the pan.

3. 3

   Chop the cooked bacon into small pieces. Sprinkle in 1 cup shredded cheddar cheese,1/2 cup diced pickles and bacon pieces in with the ground beef mixture. Stir until the cheese is slightly melted.

4. 4

   Set out an egg roll wrapper on a clean service. In a small bowl, whisk together 2 teaspoons cornstarch and 1/4 cup cold water. Use a brush (or your finger) to spread the mixture around the edge of the egg roll wrapper.

5. 5

   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.

6. 6

   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 vegetable oil (until about halfway full.)

7. 7

   Heat the oil up to 350F degrees. Once heated, carefully add 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.

8. 8

   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.

9. 9

   Continue the process until all of the egg rolls have been cooked. Let cool for five minutes before serving.

10. 10

    **For the dipping sauce:** Mix 1/2 cup ketchup, 2 teaspoons mustard (yellow or Dijon), 1 cup mayonnaise, 1 teaspoon onion powder and 1/2 teaspoon garlic powder in a bowl. Refrigerate for 5-6 minutes to allow the flavors to meld together, then serve with egg rolls.