Next, I stir in the shredded cheese, pickles, ketchup, and mustard. This is where the magic happens! The cheese melts and combines with the other ingredients to form a gooey, flavorful filling that takes cheeseburgers to a whole new level. I make sure to season everything with a bit of salt and pepper before removing it from the heat. Once it cools slightly, I prepare to wrap up my creations!
To assemble the egg rolls, I take one wrapper and place about two tablespoons of the cheeseburger filling in the center. I then fold the bottom corner up over the filling, gently tucking it in. Next, I fold in the sides and roll it up tightly, sealing the top edge with a bit of water. It’s all about that tight seal to ensure they don’t open up during frying! I repeat this process until all the filling is used up.
Finally, I heat the oil in my deep fryer—or just a large pot if I’m using that method—until it reaches 350°F. I carefully place a few egg rolls in at a time and fry them until they are golden brown and crispy, which usually takes about 3-4 minutes. After removing them with a slotted spoon, I place them on paper towels to drain the excess oil. The sizzle as they fry is just the best sound!
Pro Tips for Best Results
When I first tried making these, I tested the cooking temperatures multiple times. I found that maintaining the oil at 350°F is key to achieving that perfect crunch without burning the wrappers. A kitchen thermometer really helps—trust me, it’s worth it!
Another tip I picked up is to let the filling cool a bit before wrapping. Otherwise, the heat from the filling can cause the wrappers to become soggy, and nobody wants that! I usually give it about 5-10 minutes to cool down while I prep my frying station.
Lastly, I’ve learned that not all egg roll wrappers behave the same. I prefer using thicker wrappers as they hold up better during frying and prevent the filling from oozing out. Just check the package for the best quality, and you won’t be disappointed!
Common Mistakes to Avoid
One mistake I made the first time was overfilling the egg rolls. It’s so tempting to add more filling, but you really need to stick to about two tablespoons max. Overfilling leads to bursting egg rolls during frying, and trust me, clean-up is no fun! (See the next page below to continue…)