KODE IKLAN PARALAX
INGREDIENTS
1 pound ground beef
1/2 cup pickle relish
1 heaping cup full of shredded lettuce
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon onion powder
15 egg roll wrappers
15 slices american cheese
6 slices bacon cooked and crumbled
Water
BBQ Sauce for dipping
Sesame seeds, 1 egg and 2 tablespoons water (optional)
Vegetable oil or canola oil for frying
DIRECTIONS
In a large skillet, cook ground beef until cooked through. Drain any excess fat from the meat.
In a large bowl stir together cooked meat, crumbled bacon, pickle relish, shredded lettuce, salt, black pepper, garlic powder, and onion powder. Set aside.
Layout your egg roll wrapper so that a point is facing you. Place a piece of american cheese towards the corner of the wrapper with a point facing you. The cheese should not hang off the edge of the wrapper.
Spoon 1/4 cup of the filling on the cheese. Then use your finger or a pastry brush to brush the edges of the wrapper with water. This will help the egg roll seal.
Begin rolling up the egg roll by folding the corner over the cheese and filling, and roll until you get towards the center. Fold in each side of the wrapper, then finish rolling. The package of egg roll wrappers I purchased also explained how to arrange the filling and roll them, so you can use that as a reference as well. *Make sure you roll each egg roll tightly so that oil does not seep in while you’re frying them.
If you want to coat the egg rolls with sesame seeds (I chose not to), combine 1 egg with 2 tablespoons water. Brush the egg roll with the egg wash, and sprinkle sesame seeds on top.
In a wok or large skillet, heat a few inches of oil to about 375 degrees.
Fry 3-4 egg rolls at a time until they are brown and crispy, which only takes about a minute and a half to two minutes.
Serve with BBQ sauce and enjoy!
Source : https://www.centercutcook.com/
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