Ingredients
- 1 pound ground beef
- 1 cup shredded cheddar cheese
- 1/2 cup diced onions
- 2 cloves garlic, minced
- 1/2 cup bell peppers, diced (optional)
- 1 tablespoon soy sauce
- 1 teaspoon Worcestershire sauce
- Salt and pepper to taste
- 1 package egg roll wrappers
- Oil for frying
Instructions
- Prepare the Filling:
- In a large skillet, cook the ground beef over medium-high heat until it’s browned and fully cooked. Drain any excess fat.
- Add the diced onions, garlic, and bell peppers (if using) to the skillet. Cook until the vegetables are soft, about 5 minutes.
- Stir in the soy sauce, Worcestershire sauce, salt, and pepper. Cook for another 2-3 minutes.
- Remove the skillet from heat and let the mixture cool slightly. Once cooled, stir in the shredded cheddar cheese.
- Assemble the Egg Rolls:
- Lay an egg roll wrapper on a clean surface with one corner pointing towards you (like a diamond shape).
- Place about 2 tablespoons of the beef and cheese mixture in the center of the wrapper.
- Fold the bottom corner up over the filling, then fold in the sides, and roll tightly. Seal the edge with a bit of water.
- Repeat with the remaining wrappers and filling.
- Fry the Egg Rolls:
- Heat oil in a deep fryer or large skillet to 350°F (175°C).
- Fry the egg rolls in batches until they are golden brown and crispy, about 2-3 minutes per side.
- Remove the egg rolls from the oil and drain on paper towels.
- Serve:
- Serve the egg rolls hot with your favorite dipping sauce, such as sweet chili sauce, soy sauce, or spicy mayo.
Enjoy your homemade beef and cheese egg rolls!