Friday, July 27, 2012

Bacon Cheeseburger Eggrolls....



All I can say about these is wow. I loved, loved, loved them....and my kids did too. 

Ingredients:

ground beef
bacon
shredded cheese
eggroll wrappers
vegetable oil for frying (optional)
Condiments


Brown your ground beef and season it like you would do a hamburger. I seasoned mine with Creole seasoning, a few dashes of  worcestershire sauce. After done, I drained the grease and then added in bacon that I had already prepared and chopped into pieces. 

Wet your eggroll wrapper and place it in front of you so it looks like a diamond rather than a square ( I took this photo before I corrected it)

You want the filling to go straight from corner to corner.

Fill with ground beef and bacon mix and top with a nice heap of shredded cheese.


Roll by taking the bottom corner and tucking it under the filling. Then bring in both sides and continue to roll.


*Your wrapper needs to be wet so it will stick and not come apart when cooking.

I deep fried mine for added crispiness but you can place in the oven at 325 until brown.






46 comments:

  1. Such an interesting post to read. Today while strolling at a mall I was fascinated with this cheese top burger

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  2. Why is it called an eggroll when there is no egg involved?

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  3. Because it's rolled up like an egg roll in an egg roll wrapper.

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  4. What temperature was the oil your fried these in?

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    Replies
    1. Most deep fried foods, including traditional egg rolls, are cooked in 350 degree oil. :)

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  5. Delicious!!! So easy to make I am eating some as we speak yum! Great recipe :)

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  6. I love stuffing egg roll wrappers with anything! Do a Reuben wrap - sliced up corned beef, shredded swiss, and sauerkraut then dip in 1000 island. Or a Philly cheese steak wrap - sliced steak, sauteed onions & peppers, mozzarella cheese. There are more, but you get the idea!

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    1. I have been wanting to do a Reuben!! I will definitely be trying your suggestions! Thank you!

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    2. You have just made my mouth water.

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    3. This comment has been removed by the author.

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    4. This comment has been removed by the author.

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    5. I do reuben wraps all the time, they are a huge hit around here! I've got a recipe on my blog- http://cupboardconcoctions.blogspot.com/2012/01/reuben-egg-roll-wraps.html

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  7. Could these be made the night before or would they be gross and rubbery if re-heated the next day?? I was thinking of making them for a potluck at work. Maybe I could brown the hamburger tonight and get up early in the morning to fill/wrap/bake? (Will be using the oven, not deep frying).

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    1. I would suggest making them the night before and refrigerating or freezing them, then frying or baking right before you are ready to serve. They can always be microwaved! Sorry for the delay in responding, I hope you enjoyed them!

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  8. Are there specific amounts for the ingredients for this recipe?

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    1. It depends on how many you are feeding. I have a family of 4 kids so I tend to brown quite a bit of ground beef. I would say 2 lbs of ground beef would make about 6-10 eggrolls depending on how you fill them. This is one of those recipes where it just depends on how many you want to make. The eggroll wrappers come in a pack of quite alot of wrappers, I believe mine is 50. So if you use a little ground beef, you can always wrap the wrappers up in a ziploc bag to use for later.

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  9. How do I print this recipe out?

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    1. Hi there and happy 2013! If you right click on the page, choose print. It will then print the page/recipe. Hope that helps!

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  10. Made these with Pepper Jack Cheese! WOW! Gave it a nice kick! Loved It!!

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  11. How about hamburger, onion, bacon, and cut up cabbage? Would that be a good combo?

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  12. I made them a few nights ago. A hit with both me and boyfriend, but I added some spices and Worcestershire sauce for more flavor, and wish I would've added more cheese than I did. I think I used less than the recipe called for. Next itme I think I'll mix the cheese right with the beef.

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  13. This looks extremely yummie and seems to be the perfect alternative for sushi-parties for people who don't like the sushi. :-)

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  14. approximate time of deep frying?

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    Replies
    1. It is really fast. A matter or a minute or two until it turns golden brown and bubbles like the photos.

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  15. we always have tons of shredded cabbage that gets tossed out at work so I think I'm going to have to try this out but maybe with a ground pork instead of beef

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  16. PURE GENIUS! New fan from NY Foodgasm (www.ny-foodgasm.blogspot.com)!

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  17. A friend said her uncle used to make these with ground beef and salsa verde. I thought I would give it a try tonight and I bought regular and verde enchilada sauce to dip it in! I can't wait. I will probably make the burger version for the next BBQ :)

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  18. Does anyone know a better site for this recipe? I tried printing it but you have to print four pages just to get all of the recipe.

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    1. If you right click the page and choose print, you can select the pages to print. Only one and two are needed because of the photos. Or you can just select the text and copy it into notepad. I am looking for an easier way to post the recipes that are print-friendly. Sorry for the inconvenience, I am working on it.

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  19. When you say 'wet the wrap', do you mean the entire wrap or just the edges you're going to seal?

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    1. I have done it both ways. I have wet the entire thing to make it easier to just fill, roll and seal and I have also just wet the corner that I need to stick once rolled.

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  20. MAYBE THERE IS EGG IN THE WRAPPER? HMMMMMMM Y DO PEOPLE ASK AND SAY STUPID THINGS?

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    1. Why are you such a hag. Some people don't know how to cook and are learning.

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  21. Replies
    1. I just used a little water to wet it.

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  22. Just so everyone knows they will not get brown in the oven. They are still yummy just not what you expect then to look like. The wrapper will dry out and get crispy but if you try and leave it in till it browns you will burn them and the filling gets really dry.

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    Replies
    1. if you bake them you have to add oil to the wrappers - we brushed them with a tiny bit of the bacon grease and they got crisp and delish!

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  23. Facíl demais de fazer! Melhor é preimiro fritar os ingredientes e depois de esfriar, ai sim preparar efritar...

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    1. Tem também a questão de cultura de País p País, aqui no Brasil isto é irrelevante.....seria tipo de embrulho, envelope...Chata esta tal de Candie....Informe-se mais sobre as Culturas.

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  24. we made these but added onions cooked in the bacon grease - yummo!! we loved them and will make them again I am sure

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  25. How long do these bake for, or do I just keep an eye for them to get nice and crispy like the photos?

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    1. About 15-20 minutes at 350 until golden brown. If you try them, let me know what you think! Would love to her from you!

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  26. Made these tonight for dinner. They were super easy to assemble & very delicious! We added the ketchup & mustard right to the meat mixture. Also as were assembling them, we added a small amount of dill relish to each. It added a great flavor. They are definitely going into my keep pile of recipes.

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