Name: Cheeseburger Eggrolls with Pickle, Cheddar, and Spicy Ranch Recipe
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: American
Ingredients: 1 pound Ground Beef (80% lean or leaner); 1/2 cup chopped white onion; 2 teaspoons minced garlic; 1/4 teaspoon onion powder; 2 cups shredded Cheddar cheese; 1-1/2 cups Grillo’s Pickles® Dill Chips, drained and chopped; 1 tablespoon yellow mustard; 2 teaspoons ketchup; 1/2 teaspoon salt; 1/4 teaspoon freshly ground black pepper; 24 eggroll wrappers; 1 cup vegetable oil (for frying, minimum 3 inches deep); Spicy ranch dressing (optional)

Ingredients

1 pound ground beef (80% lean or leaner)

1/2 cup chopped white onion

2 teaspoons minced garlic

1/4 teaspoon onion powder

2 cups shredded Cheddar cheese

1 1/2 cups Grillo’s Pickles® Dill Chips, drained and chopped

1 tablespoon yellow mustard

2 teaspoons ketchup

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

24 eggroll wrappers

1 cup vegetable oil for frying (plus enough for 3-inch deep frying)

Optional garnish: spicy ranch dressing

Instructions

Step 1: Heat a large nonstick skillet over medium heat until hot. Add the ground beef, chopped onion, minced garlic, and onion powder. Cook for 8 to 10 minutes, breaking the beef into small 1/4-inch crumbles and stirring occasionally until fully cooked. Using a slotted spoon, transfer the beef mixture to a large bowl and drain any excess grease if needed.

Step 2: Stir the shredded cheddar cheese, chopped pickles, yellow mustard, ketchup, salt, and black pepper into the beef mixture until well combined.

Step 3: Line a shallow baking sheet with parchment paper. Fill a small bowl with water. Remove one eggroll wrapper from the package and keep the remaining wrappers covered with a damp cloth to prevent them from drying out.

Step 4: Place the wrapper with a corner facing you. Spoon about 2 tablespoons of the beef mixture evenly across the center of the wrapper, leaving a 1-inch border on both the right and left sides. Fold the right and left sides over the filling, then moisten the bottom corner with water and fold it up over the filling. Roll tightly to seal the eggroll. Place it seam-side down on the prepared baking sheet. Repeat with the remaining wrappers and filling.

Step 5: In a medium saucepan, heat vegetable oil to 375°F, ensuring it is at least 3 inches deep for frying. Fry the eggrolls in batches for 4 to 5 minutes, turning once, until golden brown and the internal temperature reaches 165°F.

Step 6: Remove eggrolls from oil and drain on paper towels for about 5 minutes. Cut in half and serve warm, optionally with spicy ranch dressing for dipping.

Tips & Variations

Use fresh or thoroughly thawed ground beef to ensure even cooking. Always cook beef to an internal temperature of 160°F for safety.

Try swapping cheddar for pepper jack cheese for a spicier kick.

For a lighter option, bake the eggrolls at 400°F for 15-20 minutes, turning halfway through until crispy.

Customize the condiments by adding a bit of barbecue sauce or pickled jalapeños inside for extra flavor layers.

FAQs

Can I prepare the eggrolls in advance?

Yes, you can assemble the eggrolls and store them on a baking sheet covered with plastic wrap in the refrigerator for a few hours before frying. Just be sure not to leave them too long to avoid the wrappers drying out.

Can I use other types of pickles instead of Grillo’s Pickles® Dill Chips?

Absolutely. Any crunchy dill pickle chips will work well, but Grillo’s Pickles® are recommended for their crisp texture and perfect tang. Avoid soggy or overly wet pickles to keep the filling from becoming too moist.