Ingredients :
- 1 pound ground beef
- 1 small onion, chopped
- 2 garlic cloves, minced
- 1 cup shredded cheddar cheese
- 1/2 cup chopped dill pickles
- 4 bacon strips, cooked and crumbled
- 1 tablespoon Worcestershire sauce
- 1 tablespoon yellow mustard
- 1 tablespoon ketchup
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 12 egg roll wrappers
- 1 large egg, lightly beaten
- Oil for deep-fat frying
- DIPPING SAUCE:
- 1 cup mayonnaise
- 1/2 cup ketchup
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
Directions :
- In a large skillet, cook beef, onion and garlic over medium heat until beef is no longer pink and onion is tender, 4-5 minutes, breaking up beef into crumbles; drain. Return to pan. Stir in cheese, pickles, bacon, Worcestershire sauce, mustard, ketchup, salt and pepper.
- With 1 corner of an egg roll wrapper facing you, place about 1/3 cup filling just below center of wrapper. (Cover remaining wrappers with a damp paper towel until ready to use.) Fold bottom corner over filling; moisten remaining wrapper edges with beaten egg. Fold side corners toward center over filling. Roll up egg roll tightly, pressing at tip to seal. Repeat.
- In an electric skillet or deep-fat fryer, heat oil to 375°. Fry egg rolls, a few at a time, until golden brown, 3-4 minutes, turning occasionally. Drain on paper towels. Combine sauce ingredients; serve with egg rolls.
