Big Mac Egg Rolls
Big Mac Egg Rolls wrap beef, pickles, cheese & special sauce in a crispy shell. Fun to make, fast to fry, and gone in seconds. Dip & enjoy!
Servings: 12
Calories: 718kcal
Equipment
- Measuring Cups and Spoons
- Small Bowl
- Whisk
- Large Pan/Skillet
- Spatula
- Slotted Spoon
Ingredients
BIG MAC SAUCE:
- ½ cup mayonnaise
- 2 teaspoon ketchup
- 1 tablespoon dill pickle juice
- ½ tablespoon dill pickle minced
- ½ tablespoon yellow mustard
- 1 teaspoon white vinegar
- ½ teaspoon sea salt
- ¼ teaspoon ground pepper
- ¼ teaspoon smoked paprika
EGG ROLLS:
- 1 pound ground beef medium
- 1 small yellow onion chopped
- ¾ cup dill pickles diced small
- 2 tablespoon ketchup
- 2 tablespoon yellow mustard
- ½ teaspoon ground pepper
- 12 egg roll wrappers
- ¾ cup cheese shredded
- 3 cups vegetable oil fry frying
Instructions
- Make your Big Mac sauce by adding all the ingredients into a small bowl and whisk until combined. Set aside.
- Heat a large pan on medium heat and cook ground beef for about 5 minutes.
- Strain out excess fat, then add onion, ketchup, yellow mustard and pepper. Cook for a couple minutes until the beef is fully cooked and no longer pink.
- Prepare the egg rolls by laying each wrapper in a diamond shape on a flat surface.
- Add to the center, 1 tablespoon cheese and 3 tablespoons of the meat mixture, and 1 tablespoon pickles and then fold the sides, then bottom. Add a little water to the perimeter and tightly seal up.
- Heat at least 1 inch oil in a medium skillet with deep sides to between 350-375F (when small bubbles start to form it is ready). Note: you may want to reduce the heat just a little bit, so it does not get too hot while you’re frying.
- Working in small batches place egg rolls, a few at a time into the pan and cook about 1 minute per side.
- Transfer to a paper towel-lined plate or sheet pan to collect excess oil. If desired, sprinkle with sesame seeds while they are still warm.
- Serve warm with Big Mac dipping sauce.
Notes
- Keep egg roll wrappers covered with a damp towel while you roll to keep them from drying out.
- Don’t stray too far from the recipe amount when assembling your egg rolls, the wrappers can be tricky to seal and fry evenly if overfilled.
- Dab some water along the edge of the wrapper to help prevent leaks while frying.
- If you do not have a thermometer to check your oil temperature, test by carefully dipping a small corner before adding in the first batch—too hot and they’ll burn quickly.
- Place cooked egg rolls on paper towels to absorb extra oil and keep them crispy. Wrap loosely in tin foil to keep warm while you make your next batch.
- Nutritional information includes the sauce equally divided by 12 egg rolls, this would change depending on how much you consume.
Nutrition
Calories: 718kcal | Carbohydrates: 10g | Protein: 10g | Fat: 72g | Saturated Fat: 14g | Polyunsaturated Fat: 36g | Monounsaturated Fat: 18g | Trans Fat: 1g | Cholesterol: 39mg | Sodium: 463mg | Potassium: 156mg | Fiber: 1g | Sugar: 1g | Vitamin A: 137IU | Vitamin C: 1mg | Calcium: 73mg | Iron: 1mg
