1 lb ground beef (preferably 80/20 for a juicier filling)
1/2 onion, finely diced
1 cup shredded cheddar cheese (or your favorite cheese)
1/4 cup dill pickles, finely chopped
2 tbsp mustard (optional for extra flavor)
Salt and pepper to taste
For the egg roll wrappers:
1 pack of keto-friendly egg roll wrappers (or you can make your own using almond flour, egg, and water if preferred)
For frying:
Avocado oil (or any oil suitable for frying)
Instructions:
Cook the filling:
In a large skillet, heat some oil over medium heat.
Add the diced onions and cook until they soften, about 3-4 minutes.
Add the ground beef to the pan and cook until browned, breaking it apart with a spatula as it cooks.
Once the beef is cooked, drain any excess fat, and season with salt, pepper, and mustard (if using).
Stir in the chopped pickles and shredded cheddar cheese. Let it melt and combine for 2-3 minutes. Remove from heat and let the filling cool slightly.
Assemble the egg rolls:
Lay an egg roll wrapper flat on a clean surface.
Spoon 2-3 tablespoons of the beef filling onto the center of the wrapper.
Roll the wrapper tightly, folding in the sides as you go, to form an egg roll shape. Seal the edge with a little water to keep it closed.
Fry the egg rolls:
Heat the avocado oil in a deep pan or skillet over medium heat. You want enough oil to submerge at least half of the egg rolls.
Once the oil is hot, carefully add the egg rolls in batches. Fry for about 3-4 minutes on each side until golden brown and crispy.
Remove the egg rolls and place them on a paper towel-lined plate to drain excess oil.
Serve:
Let the egg rolls cool for a minute or two before serving. You can pair them with a keto-friendly dipping sauce like sugar-free ketchup, mustard, or a low-carb ranch dressing.
