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These big mac egg rolls are one of the most nostalgic things you will make. I grew up eating big macs at McDonalds and having them in egg roll form was honestly even better. They added texture, bite sized, and tasted just as good. Make sure you don’t forget the big mac sauce cause that was a gamechanger!
Big Mac Egg Rolls
These big mac egg rolls taste exactly like a classic big mac except crispy and as much big mac sauce as you want.
Ingredients
- 1 package egg roll wrappers
- 600 g ground beef
- 1 tsp salt
- 1 tsp pepper
- 2 cups chopper lettuce
- 1 onion
- 5 slices American cheese
- 3 tbsp water
- 1 tbsp corn starch
Big mac sauce
- ½ cup mayo
- 2 tbsp mustard
- 1 tbsp pickle juice
- 1 tbsp diced onions
- 1 tbsp diced pickles
- 1 tsp garlic powder
- 1 tsp paprika
Instructions
- Onto a hot pan, cook the ground beef. Should take about 10-15 minutes depending on how browned you want the meat. Set aside.
- Cut all your vegetables. Shred lettuce, and finely dice onions and pickles.
- Mix together corn starch and water to create a slurry. This will act as the glue for your egg rolls.
- Take out square egg roll wrappers and place it at a diagonal like a diamond.
- Place 1 tbsp of ground beef in the middle, add onions, cheese, lettuce.
- Using your finger, brush on the corn starch slurry to the edges of the egg roll wrapper.
- Wrap tight by first folding the corn closest to your body towards the middle.
- Next fold in the two corners along the sides.
- Then finally roll it tight to seal.
- Fry at 375F for 5 minutes or until golden brown and crispy.
- Combine all sauce ingredients in a bowl. Adjust to your liking.
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