Cheesy Garlic Burger Egg Rolls

Ingredients

• 1 lb 96/4 lean ground beef
• 0.5 Yellow onion (Finely diced)
• 3 cloves Garlic (Minced)
• 1 tbsp Worcestershire sauce
• 1 tsp Yellow mustard
• 1 tsp Smoked paprika
• 1 tsp Garlic powder (For the filling)
• 0.5 tsp Onion powder (For the filling)
• Salt (To taste)
• Black pepper (To taste, for the filling and sauce)
• 0.75 cup Reduced-fat sharp cheddar
• 0.5 cup Part-skim mozzarella
• 2 tbsp Green onions (Chopped)
• 6 Egg roll wrappers (Large wrappers)
• Cooking spray (For coating the egg rolls)
• 0.5 cup Nonfat Greek yogurt (For the sauce)
• 2 tbsp Light mayonnaise (For the sauce)
• 1.5 tbsp Ketchup (For the sauce)
• 1 tbsp Pickles (Finely chopped)
• 1 tsp Dijon mustard (For the sauce)
• 0.5 tsp Garlic powder (For the sauce)
• Pickle juice (A splash, for the sauce)

Steps

1. 1

   Finely dice the onion, mince the garlic, and chop the green onions and pickles. Measure the seasonings and shred or prepare the cheeses so everything is ready before cooking.

2. 2

   Heat a large skillet over medium heat. Add the diced onion and sauté for several minutes, stirring occasionally, until softened and lightly translucent.

3. 3

   Add the minced garlic to the skillet and sauté briefly, about 30–60 seconds, until fragrant but not browned.

4. 4

   Add the lean ground beef to the skillet. Cook while breaking it apart with a spatula until it is about 80% cooked and no large pieces remain.

5. 5

   Add the smoked paprika, garlic powder, onion powder, salt, and black pepper. Stir thoroughly so the seasonings coat the beef.

6. 6

   Add the Worcestershire sauce and yellow mustard. Stir and continue cooking until the beef is fully cooked and reaches 160°F / 71°C.

7. 7

   Add the cheddar and mozzarella to the hot beef mixture. Stir until the cheeses melt and the filling becomes cohesive. Remove the skillet from the heat and stir in the chopped green onions.

8. 8

   Lay the six egg roll wrappers on a clean work surface. Divide the beef-and-cheese filling evenly among them, placing the filling slightly below the center of each wrapper.

9. 9

   Roll each wrapper tightly around the filling: fold the bottom corner over the filling, fold in the side corners, and roll upward. Seal the final corner according to the wrapper package directions, using a little water if needed.

10. 10

    Lightly coat the assembled egg rolls on all sides with cooking spray. Preheat the air fryer to 400°F / 200°C if your model requires preheating.

11. 11

    Arrange the egg rolls in the air-fryer basket in a single layer, leaving space for air to circulate. Air fry at 400°F / 200°C for 8–10 minutes, flipping halfway through, until the wrappers are golden brown and crisp.

12. 12

    While the egg rolls cook, add the Greek yogurt, light mayonnaise, ketchup, chopped pickles, Dijon mustard, garlic powder, a splash of pickle juice, and black pepper to a bowl. Stir until smooth and creamy.

13. 13

    Serve the hot, crispy egg rolls with the creamy burger sauce on the side for dipping.

Notes

The stated macros are approximately 230 calories, 24 g protein, 15 g carbohydrates, and 8 g fat per egg roll, excluding dipping sauce. Serve immediately for the crispest wrappers. Do not overcrowd the air-fryer basket; cook in batches if necessary.

Nutrition per serving

• main
• appetizer
• high-protein
• air-fried
• crispy
• cheesy
• beef
• American