Ingredients
- 1 tablespoon olive oil
- 1 cup diced onions
- 1 pound lean ground beef
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 tablespoon Worcestershire sauce
- 1 cup shredded cheddar cheese
- 12 egg roll wrappers
- Vegetable oil for frying
Instructions
- Heat the olive oil in a skillet over medium heat. Add the onions and sauté until translucent.
- Add the ground beef to the skillet, breaking it apart as it cooks. Cook until browned and no longer pink, about 4-6 minutes.
- Season the beef with the salt, pepper, and Worcestershire sauce. Remove from heat and let cool slightly.
- Stir in the shredded cheddar cheese until well combined.
- Lay an egg roll wrapper on a flat surface. Place about 2-3 tablespoons of the beef and cheese mixture on the wrapper.
- Fold the bottom corner over the filling, then fold in the sides, and roll tightly. Seal the final corner with a dab of water.
- Heat the vegetable oil in a deep skillet or fryer. Fry the egg rolls in batches until golden brown and crispy, about 2-3 minutes per side.
- Drain on paper towels and serve hot. DEVOUR.
