Cooking Instructions

• In a large skillet, heat over medium heat and add ground beef. Cook for about 5–7 minutes until browned and drain excess grease.
• Add diced onions to the skillet and cook for 3–4 minutes until softened and translucent.
• Stir in diced pickles, ketchup, mustard, and season with salt and pepper. Cook for another 2–3 minutes and let cool slightly before adding cheese.
• Fold in shredded cheddar cheese and mix thoroughly.
• Lay an eggroll wrapper on a clean surface and spoon about 2 tablespoons of the filling into the center.
• Fold the bottom corner over the filling, then the side corners, and roll tightly towards the top corner, sealing with water.
• Repeat with remaining wrappers and fill on a lined baking sheet.
• Heat vegetable oil in a deep frying pan over medium-high heat until it reaches 350°F (175°C).
• Fry eggrolls 3-4 at a time until golden brown and crispy, about 3–4 minutes, flipping occasionally.
• Remove from oil and drain on paper towels. Serve warm with dips.