Ingredients
1 lb ground beef
¾ tsp salt
½ tsp garlic powder
½ tsp onion powder
¼ tsp black pepper
¼ tsp cumin
1 ¼ cup cheddar cheese shredded
⅓ cup onion diced
¼ cup dill pickles diced
15 eggroll wrappers
Instructions
Preheat 3 inches of oil to 375°F in a large stockpot.
In a large skillet over medium heat, add ground beef, salt, garlic powder, onion powder, black pepper and cumin. Cook until browned. Once cooked, remove from heat and drain excess grease.
In a medium sized mixing bowl, combine seasoned beef, cheddar cheese, onion and pickles.
Place the egg roll wrapper on a clean work space with one corner facing you. Spoon 3 tablespoons of filling onto the center of the wrapper. Fold the bottom corner up and over the filling. Next, fold the two outward corners into the center like an envelope. Brush the remaining top corner with water and roll the egg roll up to seal. Repeat rolling process with the remaining wrappers.
Once all the egg rolls are wrapped and the oil is heated, carefully add 4 egg rolls to the preheated oil. Fry 3 to 4 minutes or until sufficiently browned.
Once cooked, remove from the pot and place on a plate or baking sheet lined with paper towels. Repeat the frying process until all egg rolls are fried. Serve with condiments
