Ingredients
- 1 lb ground beef
- ½ medium yellow onion, finely minced
- 4 cloves garlic, minced
- 1 Tbsp Worcestershire sauce
- 1 tsp yellow mustard
- Salt & ground black pepper, to taste
- ½ cup shredded sharp cheddar cheese
- ½ cup diced pickles
- 1 cup chopped Hatch green chile (roasted)
- 13‑14 egg roll wrappers
- 1 egg white, whisked (for sealing wrappers)
- Vegetable oil, for frying
Instructions
- Preheat a skillet over medium heat and add ~1 Tbsp oil. Sauté the minced onion until translucent.
- Add the ground beef and cook, breaking it up, until browned. Season with salt & pepper.
- Stir in garlic, Worcestershire sauce and yellow mustard. Cook briefly until fragrant.
- Drain off excess grease and transfer the beef mixture into a mixing bowl.
- To the warm beef, add shredded cheddar, diced pickles and chopped green chile. Stir until cheese is melted and mixture is evenly combined.
- Preheat oil in a deep skillet or pot to about 350 °F (175 °C).
- Place ~2 Tbsp of the beef‑cheese filling in a line on each egg roll wrapper, leaving ~1 inch margin on each side.
- Fold the bottom corner up over the filling, tuck in both side‑corners toward the center, then roll the wrapper upward, sealing the top edge with the whisked egg white.
- Fry egg rolls in batches in the hot oil, about 1‑2 minutes per side, until golden brown and crisp. Remove and drain on a wire rack or paper towels.
- Serve immediately with your choice of dipping sauces or fresh toppings.