It is no big secret that I love to egg roll and wonton everything. Just scroll through this blog and you will see that I cook with wonton and egg roll wrappers quite a bit. That said, burgers are just one thing I’ve been apprehensive about “egg-rolling.” This recipe has been floating around Pinterest for quite some time, but it never truly appealed to me. Finally, one night I was scrolling through Pinterest when my husband saw it, and he HAD to have it. I will admit that he has great taste so I went with it. I’m glad I did because these egg rolls are delicious. They will likely be put in regular dinner rotation at my house. Now let’s get down to it. Although I’m not being paid to talk about it, the gourmet burger seasoning makes the beef super savory and sets these babies off! The diced pickles bring a crisp texture and the burger sauce is the perfect creamy “dip-able” addition. I like that the wrapper is filling enough to make this feel like an actual burger, but light enough to be able to eat two of these without guilt. I came into this recipe a skeptic, and left ready for seconds. This recipe was adapted from Will Cook for Smiles which is another gorgeous recipe blog.
Time: Approximately 1 hour
Serves: 12 egg rolls
Ingredients for Egg Rolls:
- 1 Tbsp canola oil
- 1 lb ground beef
- 1 medium/large yellow onion, chopped
- 1tbsp gourmet burger seasoning (I used Weber’s)
- pinch of salt and pepper
- 6 slices of cheese (this depends on what you like on your burger I used thin sliced cheddar)
- 1/2 cup chopped sweet pickles
- egg roll wrappers
- 3 tbsp canola oil to brush over the egg rolls when baking
Ingredients for Burger Sauce:
- 1/4 cup mayo
- 1 Tsp tomato paste
- 1 garlic clove pressed
- 1 tsp paprika
- Salt and fresh cracked black pepper
- Preheat oven to 400 F
- In a large pan heat the oil over medium. Add the onion and saute until translucent.
- Add in ground beef and cook until no longer pink.
- Remove the beef from heat and stir in the burger seasoning, salt/pepper, cheese and sweet pickles.
- Once the cheese is melted through and the beef mixture is well combined start assembling your egg rolls.
- If you are not used to assembling egg rolls here is a really helpful link to guide you. You will notice this recipe uses an egg wash which I don’t use. How to roll
- After rolling each one place them seam side down on a baking sheet. Brush the rolls with oil and bake for 20 minutes flipping them 1/2 way through.
- While the egg rolls are baking mix together all of the sauce ingredients in a bowl and refrigerate until ready to serve.
- Let the egg rolls cool for a minute than dish and enjoy!
- If you plan to have these as left overs they should be re-heated in the oven. It is possible to heat in the microwave but it is just not the same.
*Photo is an original belonging to me
I am usually on the prowl for easy delicious recipes that cater to busy families, which is a trend you’ll notice if you scroll through my posts. That said, this is not an outwardly weeknight “quickie” recipe. However, there are ways to make this dish more weeknight appropriate, which is something I recommend. What I did was make the meatballs and sauce (separately) ahead of time. This way when we were ready for dinner I just fired up the grill, sauced the pre-made meatballs, and enjoyed. If you want to do this just sauce what meatballs you know you will eat, and put the rest in the fridge. I will say that the extra time it took to initially put this dinner together was well worth it. The tangy sweet sauce is the showstopper in this dish which paired really nice with the crunchy apple slaw. I HIGHLY recommend doubling the slaw recipe because it was so refreshing and we went through the first batch pretty quickly. This dish was inspired from two different recipe blogs. The meatballs were adapted from Savory Nothings which is a gorgeous blog with stunning photos and easy to follow recipes. The slaw was adapted from Damn Delicious which is also a beautiful recipe blog (my favorite part of her posts are that she adds the nutritional facts for each recipe). Give both blogs a look if you try and like this recipe their recipes are a tad different from this one and they have tons of other tasty posts.
TIME: approximately 1 hour 15 minutes with prep.com
SERVES: approximately 6
Ingredients for Meatballs :
- 1.5 lb ground beef
- 1 lg yellow onion, chopped
- 1 scallions, chopped
- 4 cloves garlic, minced
- 2 eggs
- 3/4 cup breadcrumbs
- 1 tbsp sesame seeds, (I toasted mine a bit before adding)
- 1/2 cup cilantro, chopped
- pinch of salt and pepper
Ingredients for Sauce:
- 20 oz can of crushed pineapple in 100% pineapple juice
- 5 tbsp soy sauce (I used low sodium)
- 4 tbsp tomato paste
- 2 tbsp corn starch
- 3 tbsp honey
- 1 tbsp sesame oil
- 2 tsp Worcestershire sauce
- 2 tsp ground ginger
- 2 tsp garlic powder
Ingredients for Apple Slaw:
- 1 bag of slaw mix (I would recommend getting an extra red cabbage and carrot, chopping/slicing them up, and adding them to the mix. There is never enough red cabbage or carrot in store bought slaw).
- 2 granny smith apples, julienned
- 3 tbsp mayonnaise
- 4 tbsp olive oil
- 1 tbsp apple cider vinegar
- juice from 1 lemon
- 1 tbsp poppy seeds
- salt and pepper to taste
Directions for Meatballs and Sauce:
- If you are pairing the meatballs with the slaw recipe prepare the slaw first as it needs to be refrigerated for at least an hour before serving. That recipe can be found below
- Preheat your oven to 400 F, also if you are using bamboo/wooden skewers soak them in water for 30 minutes.
- Combine all of the meatball ingredients in a large bowl until well combined. Form small balls and line them up on a greased baking sheet.
- Bake the meatballs in the oven for about 10-15 minutes, until no longer pink in the center (I always reserve one meatball as my “tester” to check for pinkness and when cooked to check for taste). Once cooked, set the meatballs aside to cool.
- While the meatballs are baking and cooling combine all of the sauce ingredients in a saucepan. Cook over medium heat until it begins to lightly boil. Be sure to stir the sauce frequently as it will burn if not tended to. Once boiling turn heat down to a simmer continuing to stir until it is nice and thick. Once thick remove the saucepan from heat.
- Once meatballs are cooled string 3-4 meatballs on each skewer. Spoon or brush the sauce over the meatballs, coating them really well.
- Fire up your grill and cook the kebabs until nice scorch marks appear.
- Plate with your favorite sides (aka the slaw recipe below) and Enjoy!
Directions for Apple Slaw:
- In a large bowl combine the slaw mix and apples.
- In a separate bowl mix all the “wet” ingredients together until well combined.
- Pour the saucy mixture over the apples and slaw. Toss until the slaw is nice and coated.
- Cover and put in the fridge for at least one hour.
- When ready to serve toss the slaw and plate.
*Photo is an original belonging to me.
My husband and I recently returned from a dive trip to the Philippines. It was an amazing trip filled with great diving, good friends and TONS of delicious food and drink. That said, when we returned home from a week of lush eating and drinking we needed to incorporate a healthy dose of vegetables into the week’s menu. It is not necessarily soup weather where we live at the moment but I could not pass this recipe up. As is my pattern, this is a super easy dish to throw together. Seriously, the most difficult part is prepping the veggies. This recipe will be ideal for brisk fall and brutal winter nights to warm up your core and fuel your body with nutrients. This recipe was adapted from Umami Girl who hosts a wonderful recipe blog.
Time: 35 minutes
- 2 tbsp olive oil
- 1 large yellow onion, chopped
- 1 bunch of celery, rinsed and sliced
- 1 lb bag of carrots, peeled and sliced
- 4 cloves of garlic, chopped
- 3 (32 oz) cartons of vegetable broth
- 1 tsp Italian seasoning
- 1 (15 oz) can of white beans
- 6 oz baby spinach
- 16 oz package of gnocchi
- salt and pepper to taste
- Parmesan cheese to sprinkle on top
- crushed red pepper flakes to top
- In a large pot heat olive oil over medium-hot heat. Add the onion and celery. Saute until tender/crisp (about 5 minutes) then add the carrots and garlic and cook until garlic becomes fragrant (about 30 seconds).
- Add the three cartons of vegetable broth and Italian seasoning. Bring it to a boil. Once boiling turn down the heat to create a simmer.
- Once simmering stir in the white beans and spinach. Once spinach begins to wilt add in one gnocchi and cook it until it pops up to the top. I do this in order to taste the broth. Taste your tester gnocchi with a healthy spoonful of broth and veggies. Add salt/pepper to your taste at this point. Once you have the broth up to your standards add in the rest of the gnocchi and cook until they pop up to the surface of the soup.
- Dish the soup and top with Parmesan cheese and red pepper flakes.
- Serve and enjoy!
*Photo is an original belonging to me