"CHEESEBURGER EGG ROLLS"

INGREDIENTS

1 tbsp. vegetable oil, plus more for frying 1 large onion, chopped 2 cloves garlic, minced 1 lb. ground beef 1 tbsp. ketchup, plus more serving 1 tbsp. yellow mustard, plus more for serving 1 tbsp. Worcestershire sauce 1 c. shredded cheese (I used a mix of pepper jack and cheddar) 12 egg roll wrappers

DIRECTIONS

1. In a large skillet over medium heat, heat oil. Add onion and garlic and cook until soft, 6 minutes, then add beef and cook until no longer pink, 5 to 7 minutes more.

2. Stir in ketchup, mustard, and Worcestershire sauce until combined.

3. Add cheese and stir until cheese is melted. .

4. Roll egg rolls: Place the egg roll wrapper in a diagonal, and spoon 1 to 2 tablespoons of cheeseburger mixture onto the center of the roll. Rolling from the bottom, roll halfway up, then fold in sides and roll tightly (but gently!). Seal with a drop of water and set aside. Repeat until all mixture is used up.

5. In a deep-sided skillet or pot, heat 2 inches of oil until bubbling. Fry egg rolls until golden, 2 to 3 minutes, then transfer to a paper towel-lined plate.

6. Serve with ketchup and mustard.