Baked Cheeseburger Egg Rolls with Dipping Sauce

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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

Directions:

  1. Preheat oven to 400 F
  2. In a large pan heat the oil over medium. Add the onion and saute until translucent.
  3. Add in ground beef and cook until no longer pink.
  4. Remove the beef from heat and stir in the burger seasoning, salt/pepper, cheese and sweet pickles.
  5. Once the cheese is melted through and the beef mixture is well combined start assembling your egg rolls.
  6. 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
  7. 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.
  8. While the egg rolls are baking mix together all of the sauce ingredients in a bowl and refrigerate until ready to serve.
  9. Let the egg rolls cool for a minute than dish and enjoy!
  10. 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

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Baked Buffalo Chicken Egg Rolls

ImageI’ve been craving everything buffalo sauce/hot wings. Last week I made baked egg rolls and had a lot of left over wrappers so I thought it would be pretty genius to try a buffalo chicken version of our favorite classic recipe. I did this on a whim and they came out amazing! I shared one with my neighbors and Laura said “I love the blue cheese crumble. It gives it that wang!” This recipe got great reviews across the board and I cannot wait to heat them up again tonight for dinner.

Serves: 5 (2 rolls per serving)    Calories: 268.8/serving       Time: 45 minutes (Prep + Cooking)

Ingredients:

  • 1 lb boneless skinless chicken breast, cooked and shredded
  • 1 cup buffalo or hot wing sauce
  • 1 cup coleslaw, uncooked
  • 10 egg roll wrappers
  • 2.5 oz blue cheese crumbles
  • OPTIONAL: Blue cheese dressing

Directions:

  1. Cook and shred your chicken breast
  2. Preheat oven to 400 degrees Fahrenheit
  3. Mix together shredded chicken and one cup of hot sauce
  4. Take a wrapper and place it in front of you in a “diamond position”, that is, a corner pointing towards you. In the middle of the wrapper line a small handful of coleslaw (a really really small handful) across the wrapper. Top the coleslaw with about 2-3 tbsp of the chicken mixture. Finally sprinkle a bit of the blue cheese crumble on top of the chicken. Take the pointed edge closest to you and fold it under the mixture then fold in the two sides. Roll it to the top and then seal the flap with a moist finger. Continue this process with the rest of your wrappers.
  5. Line the rolls on a baking sheet and spritz with cooking spray.
  6. Bake for 6 minutes then flip them to bake on the other side.
  7. Spray the other side with cooking spray and bake for an additional 10 minutes.
  8. Let cool for a minute and then garnish with more crumbles and serve
  9. Enjoy!

*Photo is an original belonging to me

**I made up this recipe on a whim, but welcome anyone who wants to publish it on their blog to do so. Just give me some credit 🙂