Description

A fun twist on the classic Big Mac, these crispy egg rolls are stuffed with all the iconic flavors – seasoned beef, special sauce, cheese, pickles, and onions. Perfect for game day or party appetizers!

Ingredients

Scale

For the Crust:

For the filling:
1 lb ground beef (80/20 blend)
1 tsp garlic powder
1 tsp onion powder
1/2 tsp salt
1/4 tsp black pepper
1 tbsp Worcestershire sauce
1/2 cup shredded iceberg lettuce
1/4 cup finely diced white onion
1/4 cup chopped dill pickles
1 cup shredded American cheese
For the special sauce:
1/2 cup mayonnaise
2 tbsp sweet pickle relish
1 tbsp yellow mustard
1 tsp white vinegar
1 tsp paprika
1/2 tsp garlic powder
For assembly:
12 egg roll wrappers
1 egg (beaten, for sealing)
Vegetable oil (for frying)
For serving:
Extra special sauce
Sesame seeds

Instructions

1. Prepare the Crust:

1. Make the special sauce: Whisk together all sauce ingredients in a bowl. Refrigerate until ready to use.
2. Cook the beef: Brown ground beef in a skillet over medium heat, breaking it into small pieces. Drain excess fat, then stir in garlic powder, onion powder, salt, pepper, and Worcestershire sauce. Cook 1 more minute, then let cool slightly.
3. Assemble egg rolls: Lay an egg roll wrapper diagonally. Spread 1 tsp sauce in center, then layer with 2 tbsp beef, pinch of cheese, few pieces of lettuce, onion, and pickles.
4. Fold bottom corner over filling, fold in sides, then roll tightly. Seal edge with beaten egg. Repeat with remaining wrappers.
5. Fry: Heat 2 inches of oil to 350°F in a deep pot. Fry 2-3 egg rolls at a time for 3-4 minutes until golden brown, turning occasionally. Drain on paper towels.
6. Serve hot with extra sauce for dipping and a sprinkle of sesame seeds.

Notes

• Air fryer option: Brush rolls with oil and air fry at 390°F for 8-10 minutes, flipping halfway. • For crispier rolls, double-fry: Fry once to cook, let rest 5 minutes, then fry again 1-2 minutes. • Substitute ground turkey for a lighter version.