Let’s create these fun and flavorful fusion treats:

1. Cook the Cheeseburger Filling:

• In a large skillet, cook the ground beef and finely chopped onion over medium-high heat. Use a spatula or wooden spoon to break up the meat into small crumbles as it cooks.
• Continue cooking until the beef is fully browned and no longer pink, and the onion is softened.
• Carefully drain any and all excess fat from the pan. Return the skillet with the drained meat and onion mixture to low heat.
• Stir in the 1 cup of shredded cheddar cheese, ¼ cup ketchup, 1 tablespoon yellow mustard, and 1 tablespoon Worcestershire sauce. Season with salt and pepper to taste.
• Continue to stir until the cheese is completely melted and all the ingredients are well incorporated into a cohesive filling.
• Remove the skillet from the heat and let the filling cool slightly for about 10-15 minutes. This makes it easier to handle and helps prevent the wrappers from becoming soggy or tearing during assembly.

2. Heat Oil for Frying:

• While the filling cools slightly, prepare your oil. Pour about 2-3 inches of vegetable oil into a deep, heavy-bottomed pot or Dutch oven.
• Heat the oil over medium to medium-high heat until it reaches 350°F (175°C) on a kitchen thermometer. Adjust the heat as needed to maintain this temperature throughout frying.

3. Assemble and Wrap the Egg Rolls:

• Prepare your beaten egg wash in a small bowl.
• Lay one egg roll wrapper on your work surface in a diamond shape (with one corner pointing towards you).
• Place about 2 heaping tablespoons of the cooled cheeseburger filling in the center of the wrapper. Avoid overfilling.
• Fold and Roll: Fold the bottom corner up and snugly over the filling. Fold in the left and right side corners tightly towards the center, like an envelope.
• Tightly roll the wrapper up towards the top corner. Before the final seal, brush the edges of the top corner with a little of the beaten egg.
• Press to seal the egg roll securely. Repeat with the remaining wrappers and fillings.

4. Fry the Egg Rolls:

• Once the oil is at 350°F (175°C), carefully place 2-3 assembled egg rolls into the hot oil. Do not overcrowd the pot, as this will lower the oil temperature.
• Fry for 2-3 minutes per side, turning them gently with tongs, until they are a deep golden brown and crispy all around. They cook quickly!
• Using tongs or a slotted spoon, carefully remove the fried egg rolls from the oil.

5. Drain and Serve:

• Let the hot egg rolls drain on a wire rack set over paper towels.
• Serve hot with your favorite dipping sauces like ketchup, mustard, or a creamy “special sauce.” Enjoy the crunch!

Sealing the egg rolls tightly with egg wash is crucial!