Making Them Happen
Creating the filling
Brown your ground beef and chopped onion together in a large skillet over medium-high heat, breaking up the meat as it cooks. Once everything's nicely browned, drain off any excess fat so your egg rolls won't be greasy. Stir in the shredded cheddar cheese, ketchup, mustard, Worcestershire sauce, salt, and pepper, mixing until the cheese is completely melted and everything's well combined. Let this cool slightly so it's easier to handle.
Assembly process
Lay out an egg roll wrapper like a diamond shape in front of you. Place about 2 tablespoons of the cooled filling in the center, being careful not to overstuff. Fold the bottom corner up over the filling, then fold in the two side corners, and roll tightly toward the top corner. Use the beaten egg to seal the final edge, this prevents them from coming apart during frying.
The perfect fry
Heat your oil to 350°F in a heavy pot or deep fryer. This temperature is crucial, too hot and the outside burns before the inside heats through, too cool and they get greasy instead of crispy. Fry the egg rolls for 2-3 minutes per side until they're golden brown all over. Don't overcrowd the pot or the temperature drops and they won't crisp properly.
Finishing touches
Drain the finished egg rolls on paper towels to remove excess oil. Serve them hot while the cheese is still melty inside and the wrapper is at its crispiest.
Things You Really Need to Know
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