Big Mac Egg Rolls

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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

Prep Time 10 minutes
Total Time 25 minutes
Course Main Course
Servings 12



  • 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


  • 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.

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