Blogger’s Choice recipe swap time again! This time around, I was assigned the blog Tasty Treats by Tina, from which I had to choose a recipe. As I did with past Blogger’s Choice swaps, I tried to browse through most of the blog entries before choosing a recipe to make, but I stopped when I got to the Cheeseburger Egg Rolls, because they sounded like the perfect appetizer to bring to a party to which I was invited.
Homemade egg rolls were always something that intimidated me, but it wasn’t until I made Philly Cheesesteak Egg Rolls at home — because I was severely depleting my bank account by eating them at a cafe near my apartment — that I realized how easy they are to make. I found it easier to work with egg roll wrappers than phyllo dough (it doesn’t dry out quickly like phyllo, and there is less breakage). Even so, I’ve included a series of photos below the recipe, illustrating how to roll an egg roll. I bought a 1-pound package of wrappers, which I found in the produce section of my local grocery store, near the tofu, and learned that the leftover wrappers are freezable for up to 2 months.
These were a hit at the party! I’m very glad I doubled the recipe written below, as they went quickly. I left some fat in the skillet after browning the meat, hoping to prevent the meat from drying out when the egg rolls were baked. The plan worked, the egg rolls were nice and moist. The original recipe calls for serving with Russian dressing, but knowing how “adventurous” other guests at the party would be, I chose to serve these with regular ketchup.
Baked Cheeseburger Egg Rolls
Slightly adapted from Tasty Treats by Tina
- 2 tbsp extra-virgin olive oil
- ½ red onion, chopped
- ¾ lb ground beef
- Kosher salt and pepper
- 1 tbsp Worcestershire sauce
- 1 cup shredded sharp Cheddar cheese
- Small dish of water
- 10 to 15 egg roll wrappers
- Nonstick cooking spray
- ½ ounce sesame seeds
- Heat the extra-virgin olive oil in a large skillet over medium-low heat. Saute the onions until tender, about 3 minutes.
- Increase the heat to medium-high, and add the ground beef to the skillet. Cook until fully browned, breaking into small pieces with a wooden spoon.
- Drain most of the fat out of the skillet and transfer the ground beef and onions to a medium-sized mixing bowl.
- Allow to cool slightly, and stir in the Worcestershire sauce and the Cheddar cheese.
- Preheat the oven to 375 degrees. Place a wire baking rack (like this one) inside a sheet pan.
- Put your 9-month-old in his high chair and give him something to keep him occupied; I found a silicone whisk worked well (See Photo 1).
- Place an egg roll wrapper on a clean work surface. Brush the edges with a little bit of water.
- Place 1/3 of a cup of the cheeseburger filling in the center of the wrapper and shape into a rectangle diagonally on the wrapper (See Photo 2)
- Bring the points at the short ends of the rectangle in toward the center (See Photo 3).
- Bring the far point on the long end of the rectangle in toward the center, and roll the wrapper to close it (See Photo 4).
- Spray the top of the egg roll with nonstick spray (the side opposite the seam), and coat the top in sesame seeds (See Photo 5). Place on the baking rack.
- Retrieve the silicone whisk that the baby threw on the floor, return it to him and repeat steps 7 through 11.
- Bake the egg rolls for 20 to 25 minutes, just until the egg rolls begin to brown.
- Serve with your favorite cheeseburger condiments as dipping sauces.
|Photo 1: Entertain the baby|
|Photo 2: Place the filling in a diagonal rectangle|
|Photo 3: Bring opposite points to center|
|Photo 4: Bring far corner to center and roll|
|Photo 5: Spray with nonstick spray and coat in sesame seeds|