Big Mac Egg Rolls
All recipes featured in this episode of Bring on the Karbs! were improvised by Josh and Erica Karbelnik. Please note that the following recipes are approximations of what unfolded during the episode. We encourage you to embrace the spirit of experimentation when recreating these dishes and share your results with us. Individual results may vary.
Ingredients:
For the Egg Rolls:
- Neutral oil for frying, such as canola or vegetable oil
- 1 package egg roll wrappers
- 1/2 lb ground beef
- Kraft singles
- 1 head iceberg lettuce
- 1/2 white onion, diced
- Dill pickles
- Sesame seeds
- 1 egg yolk for sealing
- 1 tsp canola oil
For the Dipping Sauce:
- 1 cup mayonnaise
- 3 tbsp ketchup
- 2 tbsp mustard
- 1 white onion, diced
- 2 dill pickles, diced
- 2 roasted red peppers, diced
- 1/2 tsp smoked paprika
- Salt to taste
Method:
Make the Dipping Sauce:
Mix all the sauce ingredients together in a small bowl.
Make the Egg Rolls:
In a pan, add canola oil and ground beef and cook until browned all over.
Take one egg roll wrapper and layer ground beef, 1/2 Kraft single, sliced pickles, and diced onion. Fold the egg roll and seal the edges with egg yolk.
Deep fry until golden.
To serve, slice the iceberg lettuce and place on a plate. Cut egg rolls in half. Garnish with toasted sesame seeds and serve with dipping sauce.