Ingredients:

  • 1 lb (454g) ground beef (80/20 blend recommended for flavor)
  • 2 teaspoons (10g) kosher salt
  • ½ teaspoon (1.25g) black pepper, freshly ground
  • ½ medium yellow onion, finely diced (approx. ½ cup/75g)
  • ½ cup (75g) dill pickles, diced (Claussen recommended for crunch)
  • 2 cups (200g) cheddar cheese, shredded (sharp cheddar adds a nice kick)
  • 17 egg roll wrappers (check expiration date; fresh wrappers are easier to work with)
  • Canola or vegetable oil, for frying (approximately 4-6 cups)
  • 1 large egg
  • 1 tablespoon (15ml) water
  • ½ cup (120ml) mayonnaise (full-fat for best flavor)
  • 3 tablespoons (45ml) sweet pickle relish
  • 1 tablespoon (15ml) yellow onion, very finely minced (use a microplane or finely chop)
  • 1 tablespoon (15ml) white vinegar
  • 2 tablespoons (30ml) ketchup
  • 2 teaspoons (10ml) yellow mustard
  • ½ teaspoon (2.5ml) paprika
  • ¼ teaspoon (1.25ml) onion powder
  • ¼ teaspoon (1.25ml) salt

Instructions:

  1. Brown ground beef in a large skillet over medium heat. Drain excess fat.
  2. Add diced onions and cook until softened (about 2 minutes).
  3. Remove from heat and stir in cheddar cheese, diced pickles, salt, and pepper.
  4. Let the filling cool completely before assembling the egg rolls. This is crucial for preventing soggy wrappers.
  5. Whisk together egg and water in a small bowl for the egg wash. Set aside.
  6. In a separate bowl, whisk together all Secret Sauce ingredients until well combined. Cover and refrigerate until serving.
  7. Lay an egg roll wrapper on a clean surface, with one corner pointing towards you (diamond shape).
  8. Brush all edges of the wrapper lightly with egg wash.
  9. Place 3-4 tablespoons of cooled filling in the lower third of the wrapper.
  10. Fold the bottom corner over the filling, tuck tightly, and press down gently.
  11. Fold the right and left corners inward, towards the center.
  12. Brush the remaining top corner with egg wash.
  13. Roll the egg roll tightly, sealing the edge with the egg wash.
  14. Repeat with remaining wrappers and filling.
  15. Heat oil in a deep fryer or large pot to 350°F (175°C). Use a candy thermometer to monitor the temperature.
  16. Carefully add 5-6 egg rolls at a time to the hot oil, ensuring not to overcrowd the fryer.
  17. Fry for 3-4 minutes per side, or until golden brown and crispy.
  18. Remove from oil and drain on paper towels.
  19. Place fried egg rolls on a wire rack to drain excess oil and maintain crispiness.
  20. Serve immediately with the chilled Secret Sauce for dipping.