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In a medium bowl, combine the ground beef, onion powder, garlic powder, salt, and pepper. Mix thoroughly until all ingredients are well combined. Form the seasoned ground beef into six equally sized patties.

Heat a large skillet or frying pan over medium-high heat. Place the six beef patties into the hot pan and cook, flipping as needed, until they are browned on both sides and cooked through. Once cooked, place 1 slice of American cheese on top of each beef patty and allow it to melt.

Lay an egg roll wrapper flat on a clean work surface. Place one cheese-topped beef patty in the center of the wrapper. Top the patty with a generous amount of chopped cooked bacon. Fold the bottom corner of the egg roll wrapper over the filling, then fold in the side corners. Tightly roll the wrapper from the bottom upwards to form a secure egg roll. Repeat this process for the remaining five patties.

Heat oil in a deep pan or deep fryer to 350°F. Carefully place the assembled egg rolls into the hot oil, ensuring not to overcrowd the pan. Fry the egg rolls until they are golden brown and crispy on all sides. Once fried, remove the egg rolls from the oil and place them on a wire rack to drain any excess oil.

While the egg rolls are cooling slightly, pour Big Mac sauce into a small serving bowl for dipping.

Cut the cooked egg rolls in half diagonally for easier serving. Serve immediately with the Big Mac sauce for dipping. Garnish with shredded lettuce, diced onion, and pickles, as desired, for the full Big Mac experience.


In a medium bowl, combine the ground beef, onion powder, garlic powder, salt, and pepper. Mix thoroughly until all ingredients are well combined. Form the seasoned ground beef into six equally sized patties.

Heat a large skillet or frying pan over medium-high heat. Place the six beef patties into the hot pan and cook, flipping as needed, until they are browned on both sides and cooked through. Once cooked, place 1 slice of American cheese on top of each beef patty and allow it to melt.

Lay an egg roll wrapper flat on a clean work surface. Place one cheese-topped beef patty in the center of the wrapper. Top the patty with a generous amount of chopped cooked bacon. Fold the bottom corner of the egg roll wrapper over the filling, then fold in the side corners. Tightly roll the wrapper from the bottom upwards to form a secure egg roll. Repeat this process for the remaining five patties.

Heat oil in a deep pan or deep fryer to 350°F. Carefully place the assembled egg rolls into the hot oil, ensuring not to overcrowd the pan. Fry the egg rolls until they are golden brown and crispy on all sides. Once fried, remove the egg rolls from the oil and place them on a wire rack to drain any excess oil.

While the egg rolls are cooling slightly, pour Big Mac sauce into a small serving bowl for dipping.

Cut the cooked egg rolls in half diagonally for easier serving. Serve immediately with the Big Mac sauce for dipping. Garnish with shredded lettuce, diced onion, and pickles, as desired, for the full Big Mac experience.
