These can be served as either an appetizer or as a dinner, just make sure that you make enough to go around. I can eat a few of these myself, and so can the kids. My husband devours these so I usually increase the recipe just a little bit to suit our family of five. If I’m doing them for a dinner party, I just make the 20 and hope for the best. They are always a big hit and disappear really fast though, so plan accordingly! Check out what they are saying about this recipe over at Spend With Pennies:
“These make an awesome snack for the kids or appetizer for the grown ups! The mixture inside is truly delicious.”
Adults and children alike come from near and far when you make this yummy treat.
Ingredients
1 pound lean ground beef
½ onion, finely chopped
4 slices of Hormel bacon, chopped
1 tablespoon ketchup
2 tablespoons Sweet Baby Ray’s barbecue sauce
1 teaspoon yellow mustard
1 teaspoon of Worcestershire sauce
1 1 2/ cups Kraft cheddar cheese, shredded
20 egg roll wrappers (mine were 5″x5″)
oil for frying
Instructions
In a large pan, brown ground beef, bacon and onion until cooked. Drain any grease.
Add ketchup, barbecue sauce, mustard and Worcestershire sauce.
Lay each egg roll wrapper out with a corner pointing towards you. Place 1½ tablespoons of cheese and 1½ tablespoons beef filling in the center of each wrapper. Fold in the sides and roll the wrapper tightly. Use a dab of water to secure the tip of the wrapper. (If you don’t know how to roll an egg roll it usually shows on the package).
Preheat oil to 350 degrees. Fry each egg roll for about 4-5 minutes or until browned and crispy.
Serve hot with ketchup & mustard.
USE RED NEXT PAGE LINK BELOW
NEXT PAGE >>
Quick Tip: Put some chopped up pickle in the mix.
Thanks again to Spend With Pennies for this scrumptious recipe.
