Cheeseburger Egg Rolls

Cheeseburger Egg Rolls


1 pound lean ground beef
½ cup Dierbergs Fresh Cut Chopped Onion
½ cup deli style dill pickle relish (Mt. Olive), drained reserving 2 teaspoons juice
1 tablespoon Worcestershire sauce
½ teaspoon garlic powder
½ teaspoon seasoned salt
1 package (8 ounces) Dierbergs shredded cheddar cheese
10 egg roll wrappers
Dierbergs olive oil
½ cup Dierbergs ketchup
2 teaspoons Dierbergs yellow mustard


Heat large skillet over medium-high heat. Crumble ground beef into skillet; add onion and cook stirring occasionally until browned, about 5 to 6 minutes. Drain any excess fat.

Add pickle relish, Worcestershire sauce, garlic powder, and seasoned salt; cook stirring occasionally until heated through, about 2 minutes.

Cool slightly. Stir in cheese.

Place egg roll wrapper on work surface with a point facing you.

Add ⅓ cup filling, placing about ⅓ of the way from top of wrapper. Dab each point of wrapper with water using your finger or silicone brush; fold top point down and over filling. Fold in sides and roll up.

Place seam-side down while making remaining egg rolls.

Brush egg rolls with olive oil.

Place 5 in single layer in air fryer basket; cook at 400°F. 6 to 7 minutes. Repeat with remaining egg rolls.

In small bowl, stir together ketchup, mustard, and reserved 2 teaspoons pickle relish juice. Serve with egg rolls.

Servings: 10
Serving Size: Per Egg Roll

Per Serving
Calories: 294
Cholesterol: 54 mg
Fat: 14 g
Sodium: 751 mg
Carbohydrates: 24 g
Protein: 17 g
Fiber: 1 g Saturated Fat: 6 g