Neither laundry or Jackie Chan really has anything to do with today’s post…Other than I did some laundry while Jay watched some movie about a kid who comes to Beijing desperate to meet Jackie Chan. A bit corny, but it was entertaining.
The Cheeseburger Egg Rolls, I stumbled upon about a week ago, on Does Not Cook Well With Others (love that title, because that pretty well describes me. The best way you can help me in the kitchen is to stay the frak out of my way! The exception to this is my sister Kendra–She and I have worked together in food service enough that we can work with each other in the kitchen). They looked so good, and I can’t fathom why I never thought to put said ingredients in egg roll wrappers!
VERY tasty!
The bambino requested the tots, which gave me the opportunity to say “Napoleon, gimme some of your tots.” Sometimes I’m funny. And then there’s now.
Coleen also has a recipe for Philly Cheesesteak Spring Rolls that I canNOT wait to make…Like I really need another reason to buy a box of Steak-Umms. I might have a few still in the freezer, but I know it’s not enough for that recipe. Plus, I’m all out of Provolone. When I mentioned them to Jay, he got this look on his face that said, “Please tell me that’s what we’re having for dinner tonight!” He was just fine with the Cheeseburger Egg Rolls, though.
Slightly Adapted from Does Not Cook Well With Others
Yields 4
15 minsPrep Time
25 minsCook Time
Save RecipeIngredients
- 1 lb. ground beef
- salt and pepper
- 1/2 tsp. onion powder
- 1/2 tsp. garlic powder
- 1 tbsp Worcestershire sauce
- 1 C shredded sharp Cheddar cheese
- Small dish of water
- 8 egg roll wrappers
- 1 egg, lightly beaten with 1 Tbsp. of water
- 2-3 Tbsp. sesame seeds
Instructions
- In a large skillet, brown the ground beef, seasoning with salt, pepper, onion powder and garlic powder. Remove from heat, and put in a medium mixing bowl. Allow to cool for about 5 minutes, then add the Worcestershire sauce and cheese. Mix well.
- Preheat oven to 375 degrees F. On a work surface, lay out an egg roll wrapper. Brush each edge with a bit of the water. Place 1/3 C of the meat mixture in the center, and spread out in a thin line.
- Fold the two sides into the center. Then starting from the bottom, roll up until the wrapper is closed.
- Brush the top of the egg roll with the egg wash, then coat with the sesame seeds.
- Place on a baking rack set inside a baking sheet. Repeat with the remaining wrappers.
- Bake for 20-25 minutes, until egg rolls are lightly browned.
I wanted to go out for fro-yo, but no one else wanted to bother, so I made myself a cup of cocoa instead. Tomorrow, I might bake some cookies. Have a good evening!
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