Cheeseburger Eggrolls

Thank you, Racheal Ray, for the inspiration behind this tasty little appetizer.

We made it a few weeks ago, and it will certainly be made again.

Here you have Cheeseburger Eggrolls...

 I've become an "eyeball-it-kind-of-cook."

Not that I'm "kind of" a cook, but I'm the "eyeball it" kind.

Okay, enough with the play on words...

Here's the dish (couldn't resist that last pun)...

without all of the specifics...just eyeball it.

Brown some meat.

(recipe calls for 3/4 lb. sirloin...I used a pound of whatever was in the freezer).

Recipe suggests that you brown it with onion, but I used onion flakes.

 While the meat is browning, you can prepare your dipping sauce.

• 1 cup sour cream
• 2 rounded tablespoons pickle relish
• 1/4 cup ketchup
• Salt and pepper

Set aside for later.  Yum!

You will need the following to complete the meat mixture:

- 1 cup grated cheddar cheese

- 1 T. Worcestershire Sauce

- 1/2 T. grainy, whole-seed mustard (I'm sure any would do)

Once the meat is cool, mix the above ingredients together.

To wrap the egg rolls, brush water around all four sides of a wrapper to act as the glue.

Place 1/3 cup (eyeball it...don't dirty a measuring cup)
of the meat and onion mixture into the center of the wrapper.

Fold two corners into the center.

Then wrap the other corner to the next, creating a long skinny roll.

Place the finished rolls onto a sheet pan with a wire rack.

This allows them to cook evenly.

Spray the top of each eggroll with cooking spray,

 and sprinkle some sesame seeds on top.

Bake for 20-25 minutes, until the eggrolls start to brown.

Serve with the dressing you made earlier.

Tasty, unique, and fun!

Here is a link to the official recipe from Racheal Ray.