Ingredients
Method
- Preheat a skillet over medium heat and add ~1 Tbsp oil. Sauté the minced onion until translucent.
- Add the ground beef and cook, breaking it up, until browned. Season with salt & pepper.
- Stir in garlic, Worcestershire sauce and yellow mustard. Cook briefly until fragrant.
- Drain off excess grease and transfer the beef mixture into a mixing bowl.
- To the warm beef, add shredded cheddar, diced pickles and chopped green chile. Stir until cheese is melted and mixture is evenly combined.
- Preheat oil in a deep skillet or pot to about 350 °F (175 °C).
- Place ~2 Tbsp of the beef‑cheese filling in a line on each egg roll wrapper, leaving ~1 inch margin on each side.
- Fold the bottom corner up over the filling, tuck in both side‑corners toward the center, then roll the wrapper upward, sealing the top edge with the whisked egg white.
- Fry egg rolls in batches in the hot oil, about 1‑2 minutes per side, until golden brown and crisp. Remove and drain on a wire rack or paper towels.
- Serve immediately with your choice of dipping sauces or fresh toppings.
Notes
Use good‑quality roasted Hatch green chile for best flavor; the chile defines much of the profile.
Drain cooked beef thoroughly—too much moisture in the filling can cause wrappers to burst or become soggy.
Let the filling cool slightly before assembling wrappers—it’s easier to handle and helps prevent steam‑moistening the wrapper.
Don’t overfill the wrappers (about 2 Tbsp is ideal) so they roll neatly and seal properly.
Keep oil temperature stable (~350°F) and fry in small batches to maintain crispness.