What can I say? If you are looking for something different than the standard egg roll, make these. They were the bomb diggity (as my coworker would say- I love her). They have all the cheesy beefy goodness of a cheeseburger without the carb-loaded bun to get in the way. And since they are baked, they are less guilt-inducing than a regular egg roll. And less guilt is always a good thing!
These egg rolls are easy to make, too. They are crispy without being greasy. The only problem I had with them was that after they were baked, all of the sesame seeds fell off! (Insert sad face here- I love sesame seeds). Naturally, I asked my mom about this and her suggestion is to try using an egg white wash on top of the egg rolls next time, instead of the cooking spray. And so that is what I will do. If you try this method, let me know how it works!
It's fall here now, and by the time I make dinner and take pictures for the blog, it is already starting to get dark! So, my apologies for the quality of my picture. Also, I didn't take the time to take pictures of how to wrap the egg rolls as I was racing against the clock to finish cooking these so I could get a picture for this post. Please refer to the source for this recipe at the top of this post, as she has great step-by-step instructions for wrapping the egg rolls in her post.
Ingredients
½ small red onion, chopped
¾ lb ground beef
1 tbsp Worcestershire sauce or steak sauce
1 cup shredded sharp Cheddar cheese or Colby Jack cheese
Salt and pepper
Small dish of water
8-12 egg roll wrappers (depends on how full you fill them)
Nonstick cooking spray
½ ounce sesame seeds
Directions
Heat a large skillet over medium heat. Add the onions and beef and cook until beef is no longer pink and onions are tender. (I found I did not need oil to cook the onions in as the beef gave off enough grease to cook them- if you are using a really lean ground beef, you may need to add a little olive oil or cooking spray to help the onions cook).
Heat a large skillet over medium heat. Add the onions and beef and cook until beef is no longer pink and onions are tender. (I found I did not need oil to cook the onions in as the beef gave off enough grease to cook them- if you are using a really lean ground beef, you may need to add a little olive oil or cooking spray to help the onions cook).
Drain the beef of the fat. Allow to cool slightly; stir in the Worcestershire sauce (or steak sauce) and the cheese. Add salt and pepper to taste.
Preheat the oven to 400 degrees. Cover a baking pan with foil. Place a wire baking rack inside the baking pan.
Place an egg roll wrapper on a clean work surface (I used a cutting board). Brush all of the edges with a little water.
Place approximately 1/3 of a cup of the filling in the center of the egg roll wrapper and shape the filling into a rectangle diagonally on the wrapper.
Bring the points at the short ends of the rectangle in toward the center. You may need to add a little water to the new seams you have created to ensure they stick together.
Bring the far point on the long end of the rectangle in toward the center. Roll the wrapper to close it. Again, you may need to add a little water to seal the seams. The seam-side will be placed down onto the wire rack once you complete the next step.
Spray the top of the roll with cooking spray and sprinkle the top with sesame seeds. Place on the baking rack.
Repeat to fill the remaining wrappers.
Bake the egg rolls for 15-20 minutes, until lightly brown.
Serve with your favorite cheeseburger condiments.
Yields: 8-12 rolls (depending on how full you make them)
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