Green Chile Cheeseburger Eggrolls
Ingredients:
1lb. ground beef
1/2 medium yellow onion, finely minced
4 cloves garlic, minced
1 Tbsp.Worcestershire sauce
1 tsp. yellow mustard
Salt and ground black pepper
1/2 cup cheddar cheese, shredded
1/2 cup diced pickles
1 cup Hatch Chile Verde
13-14 egg roll wrappers
1 egg white, whisked
vegetable oil for cooking
Directions:
Preheat a medium cast iron pan or non-stick skillet over medium heat.
Add one tablespoon of oil and the minced onion. Saute until the onion is translucent.
Add ground beef, and cook, breaking it up with a wooden spoon. Season with salt and pepper, cover, and cook until the meat starts to brown.
Stir in garlic, mustard, and Worcestershire sauce.
Drain off the grease and juices from the pan and transfer the beef to a large mixing bowl.
Add the cheese to the bowl and stir until melted and evenly incorporated. Stir in the pickles and green chile.
In a deep skillet, over medium heat, heat up the oil to about 350 degrees.
Spread about 2 tablespoons of cheeseburger filling in a line on an egg roll, leaving about an inch on each side of the wrap.
Carefully, fold the corner closest to you over the cheeseburger mixture, and tuck under the filling.
After that, fold both side corners toward the center of the wrapper. Dip your fingers in egg white and run it along the edges of the wrapper to seal. Gently roll up the egg roll.
Fry egg rolls in batches until golden brown, about 1-2 minutes per side, turning once the bottom side turns golden.
Click here for Hatch Chile Verde
1lb. ground beef
1/2 medium yellow onion, finely minced
4 cloves garlic, minced
1 Tbsp.Worcestershire sauce
1 tsp. yellow mustard
Salt and ground black pepper
1/2 cup cheddar cheese, shredded
1/2 cup diced pickles
1 cup Hatch Chile Verde
13-14 egg roll wrappers
1 egg white, whisked
vegetable oil for cooking
Directions:
Preheat a medium cast iron pan or non-stick skillet over medium heat.
Add one tablespoon of oil and the minced onion. Saute until the onion is translucent.
Add ground beef, and cook, breaking it up with a wooden spoon. Season with salt and pepper, cover, and cook until the meat starts to brown.
Stir in garlic, mustard, and Worcestershire sauce.
Drain off the grease and juices from the pan and transfer the beef to a large mixing bowl.
Add the cheese to the bowl and stir until melted and evenly incorporated. Stir in the pickles and green chile.
In a deep skillet, over medium heat, heat up the oil to about 350 degrees.
Spread about 2 tablespoons of cheeseburger filling in a line on an egg roll, leaving about an inch on each side of the wrap.
Carefully, fold the corner closest to you over the cheeseburger mixture, and tuck under the filling.
After that, fold both side corners toward the center of the wrapper. Dip your fingers in egg white and run it along the edges of the wrapper to seal. Gently roll up the egg roll.
Fry egg rolls in batches until golden brown, about 1-2 minutes per side, turning once the bottom side turns golden.
Click here for Hatch Chile Verde
