For the cheeseburger egg rolls:
* Ground Beef – I used 90/10. It’s a more lean ground beef. 80/20 works great as well.
* Yellow Onion – White onion or sweet onion would work too.
* Diced Pickles – I diced up some pickles. Dill pickle relish would work as well.
* American Cheese – I like the creaminess of American cheese.
* Cooked Bacon Crumbles – I used store bought cooked bacon crumbles.
* Egg Roll Wraps – These can be found in the refrigerated produce section of the grocery store. You can use either egg roll wraps or spring roll wrappers.
* Ketchup
* Worcestershire sauce
* Salt, Ground Black Pepper, Garlic Powder
* Water – This is to seal the egg roll wrap.
For the dipping sauce:
* Mayo
* Ketchup
* Worcestershire sauce
* Smoked Paprika
* Ground Black Pepper
* Garlic Power
AIR FRYER INSTRUCTIONS:
1. Make the dipping sauce: To a small bowl, mix together the mayo, ketchup, Worcestershire sauce, smoked paprika, black pepper and garlic power. Cover and chill in the refrigerator while you make the cheeseburger egg rolls.
2. Make the egg roll filling: To a medium skillet, add the olive oil, ground beef, and onions. Cook over medium heat breaking up the ground beef into crumbles until the ground beef is no longer pink and the onions are soft – about 10 minutes.
3. Add in the salt, pepper, garlic powder, Worcestershire sauce, ketchup, pickles, bacon crumbles, and cheese, then stir until well blended and the cheese has melted. Let simmer for about 3 minutes, stirring occasionally, until the filling has thickened. Remove from heat.
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