Cheeseburger Eggrolls
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I saw Rachel Ray make these the other day and I thought, in the spirit of healthy cooking I would give them a try.
Normally, I like to deep fat fry my egg rolls, but I decided to see if this recipe would pass the stebbijo test. These little critters fall in line for super bowl snacks with this delish sour cream dip of catsup and pickle relish.
So, what is my political gripe of the day? Well, I will tell you. Idaho's treasurer is getting off scott free for not keeping records and using the state credit card for his own personal gas use because it is saving the taxpayers money! I know, unbelievable, but it is true. There is no criminal intent therefore no prosecution. Mind you, this is Idaho's State TREASURER, aka Ron Crane. I am so ticked off now, I am beyond dealing with my anger in a constructive manner. I want to do something morally reprehensible, like maybe send Ron Crane and a prosecutor a case of Beano because they are really full of it.
Update on the Idaho Treasurer Mess - it's not over 01/30/2012
But, anyway, these are very tasty and the dressing is light and yummy.
Also, I steamed my ground sirloin. Seriously, try it - all of the fat falls into the bottom and it comes out beautifully. I chopped my onions into it and some finely chopped garlic.
I did not have any sesame seeds in the house. I am a home cook, not some culinary artist with stuff like sesame seeds in the house for that perfect garnish. So, I used some of my pretty steak seasoning. They have a crunch to them and they don't wreck a diet while it hints of cheeseburger!
Note: Later,I deep fat fried these babies and mixed up a horseradish and mustard sauce for them. Now, we are talkin', baby! Don't serve the baked egg roll version to serious Super Bowl eaters.
A Rachel Ray Recipe
INGREDIENTS
- 1 tablespoon extra virgin olive oil (EVOO)
- 1/2 medium red onion, minced
- 3/4 pound ground sirloin
- Salt and pepper
- 1 cup sharp yellow cheddar cheese, grated
- 1 tablespoon Worcestershire sauce
- 1/2 tablespoon grainy, whole-seed mustard
- 1 package egg roll wrappers
- Cooking spray
- Sesame seeds
PREPARATION
Pre-heat the oven to 375°F.Heat the EVOO in a skillet over medium-high heat. Add the onion and let it sweat. Once cooked, add the ground sirloin and brown, breaking it up into small pieces as it cooks. Season with salt and pepper. Once the meat is browned, drain the fat from pan and pour the meat and onion into a medium size mixing bowl and let cool. Once cool, mix in the cheddar cheese, Worcestershire sauce and mustard.To wrap the egg rolls, brush water around all four sides of a wrapper to act as the glue. Place 1/3 cup of the meat and onion mixture into the center of the wrapper. Fold two corners into the center, then wrap the other corner to the next, creating a long skinny roll. Place the finished rolls onto a sheet pan with a wire rack.Spray the tops of each eggroll with cooking spray and sprinkle some sesame seeds on top.
Bake for 20-25 minutes, until the eggrolls start to brown.Serve with Rachael's Russian Dressing Dipper alongside.
INGREDIENTS
- 1 cup sour cream
- 2 rounded tablespoons pickle relish
- 1/4 cup ketchup
- Salt and pepper
PREPARATION
In a medium size bowl, mix all the ingredients together, adding salt and pepper, to taste.
Last Updated (Monday, 30 January 2012 16:21)
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