Ingredients:
- For the filling:
- 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.
