Cheeseburger Baked Egg Rolls
Dill Pickle Coleslaw and Onion Rings
Ingredients
- 1½ lb ground beef
- 1½ cups thousand island dressing, divided
- 2 Tbsp Worcestershire sauce
- 1 (8-oz) pkg shredded Cheddar cheese
- ½ cup diced hamburger dill chips
- 1 (16-oz) pkg refrigerated egg roll wrappers
Instructions
- Preheat oven to 425°F. Cook beef in a large skillet over medium heat until browned and crumbly; drain and return to skillet. Stir in ¾ cup dressing and Worcestershire sauce until blended. Add cheese and pickles, stirring until cheese is melted.
- Spoon about ¼ cup mixture into center of each egg roll wrapper. Fold bottom of corner over filling, and fold sides toward center over filling. Continue to roll tightly to seal. Moisten corner of wrapper lightly with water to seal.
- Place egg rolls, seam side down, on a lightly greased wire rack on a rimmed baking sheet. Spray egg rolls generously with cooking spray.
- Bake 15 to 20 minutes or until golden brown. Serve with remaining dressing for dipping.
Side Dish Ingredients
- 1 cup chopped hamburger dill chips
- ½ cup mayonnaise
- 1 Tbsp lemon juice
- 1 tsp honey
- 1 (16-oz) pkg tricolor coleslaw
- 2 (13.5-oz) pkg frozen onion rings
Side Dish Instructions
- Stir together all ingredients except onion rings in a large bowl just before serving. Season with salt and pepper, if desired.
- Bake onion rings according to package directions.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
848
|
501
|
1349
|
| Fat (g) | 53 | 25 | 78 |
| Sat. Fat (g) | 16 | 3 | 19 |
| Protein (g) | 37 | 9 | 46 |
| Carb (g) | 50 | 62 | 112 |
| Fiber (g) | 1 | 5 | 6 |
| Sodium (mg) | 1430 | 503 | 1933 |
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