Bacon Cheeseburger Eggrolls....
10:18 PM
All I can say about these is wow. I loved, loved, loved them....and my kids did too.
Ingredients:
ground beef
bacon
shredded cheese
eggroll wrappers
vegetable oil for frying (optional)
Condiments
Brown your ground beef and season it like you would do a hamburger. I seasoned mine with Creole seasoning, a few dashes of worcestershire sauce. After done, I drained the grease and then added in bacon that I had already prepared and chopped into pieces.
Wet your eggroll wrapper and place it in front of you so it looks like a diamond rather than a square ( I took this photo before I corrected it)
You want the filling to go straight from corner to corner.
Fill with ground beef and bacon mix and top with a nice heap of shredded cheese.
Roll by taking the bottom corner and tucking it under the filling. Then bring in both sides and continue to roll.
*Your wrapper needs to be wet so it will stick and not come apart when cooking.
I deep fried mine for added crispiness but you can place in the oven at 325 until brown.
58 comments
Why is it called an eggroll when there is no egg involved?
ReplyDeleteThe wrapper is egg based. Instead of rice based like a rice wrapper. Have you ever heard of egg noodles or rice noodles? Same thing applies.
DeleteBecause it's rolled up like an egg roll in an egg roll wrapper.
ReplyDeleteWhat temperature was the oil your fried these in?
ReplyDeleteMost deep fried foods, including traditional egg rolls, are cooked in 350 degree oil. :)
DeleteDelicious!!! So easy to make I am eating some as we speak yum! Great recipe :)
ReplyDeleteThese look incredible!
ReplyDeleteI love stuffing egg roll wrappers with anything! Do a Reuben wrap - sliced up corned beef, shredded swiss, and sauerkraut then dip in 1000 island. Or a Philly cheese steak wrap - sliced steak, sauteed onions & peppers, mozzarella cheese. There are more, but you get the idea!
ReplyDeleteI have been wanting to do a Reuben!! I will definitely be trying your suggestions! Thank you!
DeleteYou have just made my mouth water.
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DeleteI do reuben wraps all the time, they are a huge hit around here! I've got a recipe on my blog- http://cupboardconcoctions.blogspot.com/2012/01/reuben-egg-roll-wraps.html
DeleteCould these be made the night before or would they be gross and rubbery if re-heated the next day?? I was thinking of making them for a potluck at work. Maybe I could brown the hamburger tonight and get up early in the morning to fill/wrap/bake? (Will be using the oven, not deep frying).
ReplyDeleteI would suggest making them the night before and refrigerating or freezing them, then frying or baking right before you are ready to serve. They can always be microwaved! Sorry for the delay in responding, I hope you enjoyed them!
DeleteAre there specific amounts for the ingredients for this recipe?
ReplyDeleteIt depends on how many you are feeding. I have a family of 4 kids so I tend to brown quite a bit of ground beef. I would say 2 lbs of ground beef would make about 6-10 eggrolls depending on how you fill them. This is one of those recipes where it just depends on how many you want to make. The eggroll wrappers come in a pack of quite alot of wrappers, I believe mine is 50. So if you use a little ground beef, you can always wrap the wrappers up in a ziploc bag to use for later.
DeleteI know this is old but just in case someone new like me reads. I did 2lbs of meat, grilled onions, and some leftover bacon bits(the real kind) and used 1/4 cup to make 18 eggrolls. I bought the Nasoya brand.
DeleteHow do I print this recipe out?
ReplyDeleteHi there and happy 2013! If you right click on the page, choose print. It will then print the page/recipe. Hope that helps!
DeleteMade these with Pepper Jack Cheese! WOW! Gave it a nice kick! Loved It!!
ReplyDeleteHow about hamburger, onion, bacon, and cut up cabbage? Would that be a good combo?
ReplyDeleteI made them a few nights ago. A hit with both me and boyfriend, but I added some spices and Worcestershire sauce for more flavor, and wish I would've added more cheese than I did. I think I used less than the recipe called for. Next itme I think I'll mix the cheese right with the beef.
ReplyDeleteadoreiiiiiiiiiiiiiiiii
ReplyDeleteThis looks extremely yummie and seems to be the perfect alternative for sushi-parties for people who don't like the sushi. :-)
ReplyDeleteapproximate time of deep frying?
ReplyDeleteIt is really fast. A matter or a minute or two until it turns golden brown and bubbles like the photos.
Deletewe always have tons of shredded cabbage that gets tossed out at work so I think I'm going to have to try this out but maybe with a ground pork instead of beef
ReplyDeletePURE GENIUS! New fan from NY Foodgasm (www.ny-foodgasm.blogspot.com)!
ReplyDeleteA friend said her uncle used to make these with ground beef and salsa verde. I thought I would give it a try tonight and I bought regular and verde enchilada sauce to dip it in! I can't wait. I will probably make the burger version for the next BBQ :)
ReplyDeleteDoes anyone know a better site for this recipe? I tried printing it but you have to print four pages just to get all of the recipe.
ReplyDeleteIf you right click the page and choose print, you can select the pages to print. Only one and two are needed because of the photos. Or you can just select the text and copy it into notepad. I am looking for an easier way to post the recipes that are print-friendly. Sorry for the inconvenience, I am working on it.
DeleteWhen you say 'wet the wrap', do you mean the entire wrap or just the edges you're going to seal?
ReplyDeleteI have done it both ways. I have wet the entire thing to make it easier to just fill, roll and seal and I have also just wet the corner that I need to stick once rolled.
DeleteMAYBE THERE IS EGG IN THE WRAPPER? HMMMMMMM Y DO PEOPLE ASK AND SAY STUPID THINGS?
ReplyDeleteWhy are you such a hag. Some people don't know how to cook and are learning.
DeleteDid you mean "why"? Maybe the same reason that people still type in all-caps when it's equivalent to shouting...or that they type only one letter when could spell the full word in 1.2 seconds more..... Perhaps they were never taught any better.
DeleteWhat are you wetting the wrap with
ReplyDeleteI just used a little water to wet it.
DeleteJust so everyone knows they will not get brown in the oven. They are still yummy just not what you expect then to look like. The wrapper will dry out and get crispy but if you try and leave it in till it browns you will burn them and the filling gets really dry.
ReplyDeleteif you bake them you have to add oil to the wrappers - we brushed them with a tiny bit of the bacon grease and they got crisp and delish!
DeleteÉ muito saboroso e facil de fazer
ReplyDeleteFacíl demais de fazer! Melhor é preimiro fritar os ingredientes e depois de esfriar, ai sim preparar efritar...
ReplyDeleteTem também a questão de cultura de País p País, aqui no Brasil isto é irrelevante.....seria tipo de embrulho, envelope...Chata esta tal de Candie....Informe-se mais sobre as Culturas.
Deletewe made these but added onions cooked in the bacon grease - yummo!! we loved them and will make them again I am sure
ReplyDeleteHow long do these bake for, or do I just keep an eye for them to get nice and crispy like the photos?
ReplyDeleteAbout 15-20 minutes at 350 until golden brown. If you try them, let me know what you think! Would love to her from you!
DeleteMade these tonight for dinner. They were super easy to assemble & very delicious! We added the ketchup & mustard right to the meat mixture. Also as were assembling them, we added a small amount of dill relish to each. It added a great flavor. They are definitely going into my keep pile of recipes.
ReplyDeleteThat sounds so good!
DeleteWHERE DO I BUY EGG ROLL WRAPPERS FROM
ReplyDeleteHi Betty! You should be able to find them in the produce section at your local grocery store. They will be next to the organic foods and tofu, etc.
DeleteI am making these this week. Do you serve anything with them?
ReplyDeleteI would suggest a nice side salad or even french fries. They are good on the go snacks too...like hot pockets. We make them ahead, freeze them and warm them when we are pressed for time.
DeleteI wish there was tab in order to Print the recipe it sounds so good!
ReplyDeleteCan't wait to try these. They look fabulous!
ReplyDeleteHave you ever tried cooking these with a sliced pickle spear inside? (not the whole spear though)
ReplyDeleteMade these last night (baked in oven) and they turned out great! We used ground turkey, and a cheese combo of 2/3 medium cheddar mixed with 1/3 pepperjack (thanks to whomever suggested that above!). Delicious!
ReplyDeleteCooked white onions and garlic before the beef. Also, added spicy pickle chips right before rolling, and it came out delicious! Served with a 2:1 ketchup and horseradish sauce drizzled on top
ReplyDelete