Equipment Needed
- Large skillet
- Mixing bowls
- Pastry brush (or your fingers for sealing)
- Spider strainer or tongs
- Paper towel-lined baking sheet or plate
- Thermometer for frying oil (highly recommended!)
Step-by-Step Instructions
First, we build the flavor. In your skillet over medium heat, I brown the ground beef with the chopped onion. I break it up really well, aiming for a fine crumble—it makes rolling so much easier. When the pink is just gone, I stir in the minced garlic for about 30 seconds until fragrant. This is where the magic happens: I take the skillet off the heat and immediately stir in the Worcestershire, ketchup, mustard, paprika, salt, and pepper. Let this mixture cool completely in the bowl. I can’t stress this enough; I tried rolling with warm filling once and it was a steamy, wrapper-melting disaster. Patience here is key.
Once the beef mixture is cool, I fold in the shredded cheddar. Now, the fun part: assembly. I lay an egg roll wrapper on my clean surface in a diamond orientation, place about two tablespoons of filling near the bottom corner, fold that corner up over the filling, then fold in the sides tightly (like a burrito), and roll it up securely. I use a pastry brush to paint the final top corner with the beaten egg—it’s the glue that holds everything shut. I place each finished roll seam-side down on a tray and keep them covered. This process is meditative once you get into a rhythm.
For frying, I pour oil into a heavy pot until it’s about 1.5 inches deep and heat it to 350°F. Using a thermometer is my biggest tip here; guesswork leads to greasy or burnt rolls. I learned the hard way. I gently add 3-4 rolls at a time, seam-side down first, and fry for about 2-3 minutes per side until they’re a gorgeous, deep golden brown. The sizzle is so satisfying. I let them drain on the paper towel-lined sheet, and the smell is absolutely torturous in the best way. I always sneak one from the first batch—it’s the cook’s reward.
If you prefer baking, I’ve tested that, too! I brush the rolls lightly with oil and bake at 400°F on a rack set over a baking sheet for about 18-20 minutes, flipping halfway. They won’t get quite as shatteringly crisp as the fried version, but they’re still wonderfully crunchy and a fantastic lighter option. Just don’t crowd the pan, or they’ll steam instead of crisp.(See the next page below to continue…)