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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.
Prep Time30 minutes
Cook Time30 minutes
Total Time1 hour
Course: Appetizer, lunch, Main Course
Cuisine: American, Chinese, fusion
Keyword: beef, egg, fried, meat, rolls

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.