Is it possible to reinvent the cheeseburger? The title alone, bacon cheeseburger egg rolls, should make you take notice.   I have to admit, though, that I’m not a big fan of deep-frying my food and out of the gadgets I own, a deep fryer isn’t one of them.

  However, if you’ve been following my blog then you know I use the 80/20 rule in that 80 percent of the time we eat healthily and 20 percent, well not so much…there’s always a food craving that’s never healthy!  This simple recipe with 4 ingredients is sure to be the center of attention at your next social gathering.

Serves 4
inspired by Divian Connor

1 lb. ground beef, cooked and fat drained
1/2 lb. bacon, cooked and roughly chopped
1 to 2 cups aged cheddar cheese, grated
egg roll wrappers

Take an egg roll wrapper and moisten the edges with water using a small pastry brush. Place three to four generous tablespoons of ground beef in the middle of the egg roll wrapper. Add bacon and top with cheddar cheese. Roll up by taking one corner and fold it over the meat mixture. Fold sides over and finish rolling.  Deep-fry in hot vegetable oil until golden brown.  Remove from oil and place on paper towel to drain off any of the oil.  To plate, cut cheeseburger in half diagonally and serve with condiments.

The Culinary Chase’s Note: To make smaller, bite-size portions, substitute large egg roll wrappers with wonton wrappers and fold over to form a triangle. I inadvertently purchased ground lamb instead of beef and the flavors were so delicious.  I used ketchup, as one would for a cheeseburger, but found it too sweet. I then tried whole grain Dijon mustard and sweet red chili sauce and found that the chili sauce was a better pairing than the mustard or ketchup. This may differ if you use ground beef. Enjoy!

The post Bacon Cheeseburger Egg Rolls appeared first on The Culinary Chase.