Smashburger Egg Rolls
Smashburger Egg Rolls
Ingredients
For the Egg Rolls
- 10 egg roll wrappers
- 1 pound extra lean ground beef, 90/10
- 1 1/2 tablespoons Montreal steak seasoning, to 2 tablespoons
- 5 slices thin-sliced cheddar, cut in half
- 1 onion, finely chopped
- 1/2 cup pickles, finely chopped
- 1 egg, beaten, for egg wash
- 1 tablespoon avocado oil, for pan-frying
- as needed nonstick spray
- as needed water, for caramelizing onions
For the Smash Sauce
- 1/2 cup plain nonfat Greek yogurt
- 1/4 cup sugar-free ketchup
- 2 tablespoons pickle juice
- 1/2 teaspoon paprika
Instructions
- 1
Finely chop the onion. Heat a large pan over medium-high heat and coat with nonstick spray. Add the chopped onion to the pan.
⏱️ 2 min
- 2
Cook the onion for 10 to 15 minutes, stirring occasionally. Add small splashes of water as needed to help soften and caramelize the onions. Once browned and caramelized, remove the onions from the pan and set aside.
⏱️ 15 min
- 3
Add the ground beef to the same pan. Season with Montreal steak seasoning. Cook until fully browned, breaking it up into small crumbles as it cooks. Drain any excess fat.
⏱️ 10 min
- 4
To assemble the egg rolls, lay one egg roll wrapper down in a diamond shape on a clean surface.
⏱️ 1 min
- 5
Place 1/2 to 1 slice of cheddar cheese (cut in half) near the bottom corner of the wrapper. Top with about 3 tablespoons of the cooked ground beef, some caramelized onions, and a small amount of chopped pickles.
⏱️ 1 min
- 6
Fold the bottom corner of the wrapper over the filling, tucking it in tightly.
⏱️ 1 min
- 7
Fold in both side corners towards the center.
⏱️ 1 min
- 8
Roll the wrapper tightly upwards towards the top corner.
⏱️ 1 min
- 9
Before sealing, dip your finger into the beaten egg wash and brush it along the top edge of the wrapper to seal the egg roll shut.
⏱️ 1 min
- 10
Repeat the assembly process for the remaining 9 egg rolls until all 10 are made.
⏱️ 10 min - 11
Heat 1 tablespoon of avocado oil in a large pan or skillet over medium-high heat.
⏱️ 1 min
- 12
Once the oil is hot, carefully add the egg rolls, seam-side down, to the pan. Cook in batches if necessary to avoid overcrowding.
⏱️ 1 min
- 13
Cook the egg rolls for about 2 minutes per side, rotating them until they are golden brown and crispy all around.
⏱️ 8 min
- 14
While the egg rolls are cooking, prepare the smash sauce. In a small bowl, combine the plain nonfat Greek yogurt, sugar-free ketchup, pickle juice, and paprika. Mix until smooth and well combined.
⏱️ 3 min
- 15
Serve the hot Smashburger Egg Rolls immediately with the prepared smash sauce for dipping. Enjoy!
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Smashburger Egg Rolls
For the Egg Rolls
- 10 egg roll wrappers
- 1 pound extra lean ground beef, 90/10
- 1 1/2 tablespoons Montreal steak seasoning, to 2 tablespoons
- 5 slices thin-sliced cheddar, cut in half
- 1 onion, finely chopped
- 1/2 cup pickles, finely chopped
- 1 egg, beaten, for egg wash
- 1 tablespoon avocado oil, for pan-frying
- as needed nonstick spray
- as needed water, for caramelizing onions
For the Smash Sauce
- 1/2 cup plain nonfat Greek yogurt
- 1/4 cup sugar-free ketchup
- 2 tablespoons pickle juice
- 1/2 teaspoon paprika
Instructions
- 1
Finely chop the onion. Heat a large pan over medium-high heat and coat with nonstick spray. Add the chopped onion to the pan.
⏱️ 2 min - 2
Cook the onion for 10 to 15 minutes, stirring occasionally. Add small splashes of water as needed to help soften and caramelize the onions. Once browned and caramelized, remove the onions from the pan and set aside.
⏱️ 15 min - 3
Add the ground beef to the same pan. Season with Montreal steak seasoning. Cook until fully browned, breaking it up into small crumbles as it cooks. Drain any excess fat.
⏱️ 10 min - 4
To assemble the egg rolls, lay one egg roll wrapper down in a diamond shape on a clean surface.
⏱️ 1 min - 5
Place 1/2 to 1 slice of cheddar cheese (cut in half) near the bottom corner of the wrapper. Top with about 3 tablespoons of the cooked ground beef, some caramelized onions, and a small amount of chopped pickles.
⏱️ 1 min - 6
Fold the bottom corner of the wrapper over the filling, tucking it in tightly.
⏱️ 1 min - 7
Fold in both side corners towards the center.
⏱️ 1 min - 8
Roll the wrapper tightly upwards towards the top corner.
⏱️ 1 min - 9
Before sealing, dip your finger into the beaten egg wash and brush it along the top edge of the wrapper to seal the egg roll shut.
⏱️ 1 min - 10
Repeat the assembly process for the remaining 9 egg rolls until all 10 are made.
⏱️ 10 min - 11
Heat 1 tablespoon of avocado oil in a large pan or skillet over medium-high heat.
⏱️ 1 min - 12
Once the oil is hot, carefully add the egg rolls, seam-side down, to the pan. Cook in batches if necessary to avoid overcrowding.
⏱️ 1 min - 13
Cook the egg rolls for about 2 minutes per side, rotating them until they are golden brown and crispy all around.
⏱️ 8 min - 14
While the egg rolls are cooking, prepare the smash sauce. In a small bowl, combine the plain nonfat Greek yogurt, sugar-free ketchup, pickle juice, and paprika. Mix until smooth and well combined.
⏱️ 3 min - 15
Serve the hot Smashburger Egg Rolls immediately with the prepared smash sauce for dipping. Enjoy!
⏱️ 1 min