Next time you’re in the mood for a Big Mac, why not give this a try? It comes with the iconic Mac Sauce.
Big Mac Egg Rolls
**FOR THE EGG ROLLS:**
- 1 pound ground beef
- 2 tablespoons yellow mustard
- 2 tablespoons ketchup
- 1 teaspoon Worcestershire sauce
- Salt
- Pepper
- 12 egg roll wrappers
- 12 slices American cheese
- 1/2 cup chopped dill pickles
- 3 tablespoons white sesame seeds
**FOR THE SAUCE:**
- 1/2 cup mayonnaise
- 2 tablespoons yellow mustard
- 1 tablespoon ketchup
- 1 tablespoon apple cider vinegar
- 1 teaspoon paprika
- In a medium skillet over medium heat, cook the ground beef with mustard, ketchup, and Worcestershire sauce. Season with salt and pepper and cook until no longer pink, about 8 to 10 minutes. Remove from heat and drain.
- Place an egg roll wrapper on a clean surface in a diamond shape, then place a folded slice of cheese in the center. Top with approximately 3 tablespoons of cooked beef and some pickles. Fold up the bottom half and tightly fold in the sides. Gently roll, then seal the fold with a couple of drops of water.
- In a large skillet over medium heat, heat oil (enough to reach about 1 inch up the side of the pan) until it starts to bubble. Add egg rolls and fry until golden, about 1 minute per side. Transfer to a paper towel-lined plate and immediately sprinkle with sesame seeds.
- Make the sauce: In a small bowl, whisk together mayonnaise, mustard, ketchup, vinegar, and paprika until smooth. Serve with the egg rolls for dipping.
