Brown the beef in a skillet over medium heat with the salt and pepper. Transfer to a mixing bowl and allow to cool for 10 minutes.
Mix the onion, pickles, and cheese in the bowl with the ground beef.
Lay out the egg roll wrappers and divide the filling evenly among them. Roll the wrappers up tightly (Follow the instructions on the back of the egg roll wrappers).
Heat the oil in a large skillet over medium-high heat until almost smoking.
Add the egg rolls to the pan in batches (dont overcrowd the pan), turning them often to cook evenly on all sides without burning. This may take 30 seconds to 1 minute per side. The egg rolls should bubble and turn a golden brown. Drain on paper towels and continue with the rest of egg rolls until they are all cooked.
Serve with the mayo, mustard, and ketchup on the side.
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