Description
These Big Mac Egg Rolls are a fun and flavorful twist on the classic fast-food burger, wrapped in crispy egg roll wrappers and filled with seasoned ground beef, pickles, cheddar cheese, and a signature Big Mac sauce. Perfect as an appetizer or party snack, they combine all the best flavors of a Big Mac in a crunchy, portable form.
Ingredients
Big Mac Sauce
- ½ cup mayonnaise
- 2 teaspoons 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 Roll Filling
- 1 pound ground beef (medium)
- 1 small yellow onion (chopped)
- ¾ cup dill pickles (small, diced)
- 2 tablespoons ketchup
- 2 tablespoons yellow mustard
- ½ teaspoon ground pepper
- ¾ cup Cheddar cheese (shredded)
Egg Rolls
- 12 egg roll wrappers
- 3 cups vegetable oil (for frying)
Instructions
- Make the Big Mac Sauce: In a small bowl, whisk together mayonnaise, ketchup, dill pickle juice, minced dill pickle, yellow mustard, white vinegar, sea salt, ground pepper, and smoked paprika until well combined. Set aside for later serving.
- Cook the Ground Beef: Heat a large pan over medium heat and add the ground beef. Cook for about 5 minutes, stirring occasionally, until browned.
- Add Flavorings and Finish Cooking: Drain excess fat from the cooked beef. Add chopped onion, diced pickles, ketchup, yellow mustard, and ground pepper to the pan. Stir and cook for an additional 2-3 minutes until the beef is fully cooked and no longer pink.
- Assemble the Egg Rolls: Lay each egg roll wrapper on a clean surface in a diamond shape. In the center, place 1 tablespoon of shredded Cheddar cheese, 3 tablespoons of the beef mixture, and 1 tablespoon diced pickles. Fold the sides over, then fold the bottom edge up and roll tightly towards the top edge. Dab a little water around the edges of the wrapper to seal it shut securely.
- Heat the Oil: Pour vegetable oil into a deep skillet about 1 inch deep. Heat the oil over medium heat until small bubbles form around a test piece of wrapper, indicating it is ready for frying. Adjust the heat slightly to avoid overheating the oil during frying.
- Fry the Egg Rolls: In batches, carefully add a few egg rolls to the hot oil. Fry each egg roll for about 1 minute per side until golden brown and crispy. Use tongs to turn them gently during cooking.
- Drain Excess Oil: Remove the cooked egg rolls and place them on a paper towel-lined plate to drain any excess oil.
- Serve: Serve the Big Mac Egg Rolls warm accompanied by the prepared Big Mac sauce for dipping.
Notes
- Be careful not to overfill the egg rolls to prevent them from bursting during frying.
- You can prepare the Big Mac sauce ahead of time and refrigerate it for better flavor melding.
- Use medium heat while frying to ensure the egg rolls cook evenly and become crispy without burning.
- If you prefer less oil, you can try baking the egg rolls at 400°F (200°C) for 15-20 minutes, flipping halfway through, though frying gives the best texture.
- Make sure to tightly seal the egg roll wrappers with water to prevent leaks while frying.
