Ingredients :
- 2 pounds lean groundbeeg
- 2 shallots, minced
- 2 garlic cloves, minced
- 1 teaspoon black pepper and
- 1 teaspoon Krazy mixed up salt blend
- 1 tablespoon ketcup
- 1 teaspoon dijon mustard
- 1 teaspoon worcheshire sauce
- 1 teaspoon hot sauce, such as franks red hot
- 8 ounces garlic and herb cream cheese, I used Bourrsin brand
- 16 ounces sharp cheddar cheese, shredded
- 1 tablespoon olive oil
- 1 large egg beaten with 1 tablespoon water (egg wash)
- about 20 egg roll wrappets
- about 3 to 4 cups canola oil for frying
- For Serving
- My recipe for Chipotle Ranch dip, in my profile and search or ketcup and/or mustard for dipping
Method :
- In a large skillet heat olive oil and add shallots and garlic and soften, about 2 minuted
- Add ground beef, and brown, add pepper, Krazy salt ketcup, mustard, worcestershire sauce, and red hot and mix well
- Mix in garlic and herb cheese and cheddar to blend well and cool. I forgot to get a photo of this!
- Make eggrolls
- Lay an egg roll wrapper flat on work surface
- Brush all edges with egg wash
- Roll up about 1/4 cup filling into wrapper, folding in sides to enclose filling completely
- Heat oil in a large pot or dutch oven to 350. Add egg rolls, just a couple at a time and cook until golden turning once
- Drain on racks
- Serve with my Chipolte Ranch Dip, in my profile or in search or just ketcup and/or mustard for dipping g
0 komentar:
Posting Komentar