Ingredients
Filling:
- 1 lb ground beef
- ¾ tsp salt
- ½ tsp garlic powder
- ½ tsp onion powder
- ¼ tsp black pepper
- ¼ tsp cumin
- 1 ¼ cup shredded cheddar cheese
- ⅓ cup diced onion
- ¼ cup diced dill pickles
Wrapper:
- 15 eggroll wrappers
Others:
- Oil for frying (about 3 inches deep)
Instructions
- Preheat Oil: Heat 3 inches of oil in a large stockpot to 375°F (190°C) to prepare for frying the eggrolls.
- Cook Beef: In a large skillet over medium heat, add ground beef along with salt, garlic powder, onion powder, black pepper, and cumin. Cook until the beef is browned thoroughly. Drain any excess grease and remove from heat.
- Mix Filling: In a medium mixing bowl, combine the cooked and seasoned ground beef, shredded cheddar cheese, diced onion, and diced dill pickles. Mix well to evenly distribute ingredients.
- Prepare Eggrolls: Lay one eggroll wrapper on a clean surface with one corner facing you. Spoon about 3 tablespoons of the filling into the center. Fold the bottom corner up over the filling, then fold the two side corners inward like an envelope. Brush water on the remaining top corner to help seal, and roll tightly to close. Repeat with all wrappers.
- Fry Eggrolls: Carefully place 4 eggrolls into the preheated oil. Fry for 3 to 4 minutes or until golden brown and crispy on all sides.
- Drain and Serve: Remove cooked eggrolls with a slotted spoon and place on paper towel-lined plates to drain excess oil. Repeat frying with remaining eggrolls. Serve hot with your favorite condiments or dipping sauces.
Notes
- Make sure oil temperature remains steady at 375°F for even frying.
- Do not overcrowd the pot while frying to maintain oil temperature and crispiness.
- You can substitute cheddar cheese with your favorite melting cheese.
- Eggrolls are best served immediately for maximum crispness.
- Leftover eggrolls can be reheated in an oven to retain crisp texture.
- Prep Time: 20 minutes
- Cook Time: 24 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: American
