Cheeseburger Egg Rolls w/ Creamy Dill Pickle Ranch

Creamy Dill Pickle Ranch

Makes 10 egg rolls

• ⅔ cup Best Foods mayonnaise

• 1 tablespoon ranch seasoning

• ⅓ cup finely chopped dill pickles

• 1 tablespoon pickle juice

• 1 tablespoon finely chopped fresh chives

• ½ tablespoon finely chopped fresh dill

• Buttermilk, as needed for desired consistency

Cheeseburger Egg Rolls

• 1 lb ground beef

• ½ white onion, diced

• 3–4 slices bacon, cooked and chopped

• 1 teaspoon garlic powder

• ¾ teaspoon smoked paprika

• 1 packet Sazón seasoning

• Salt and black pepper, to taste

• 10 egg roll wrappers

• 2 slices American cheese, plus 5 additional slices for assembling

• Freshly shredded Colby Jack cheese, as desired

• Oil, for frying

• Fresh chives, for garnish

Directions

1. In a bowl, combine the Best Foods mayonnaise, ranch seasoning, chopped dill pickles, pickle juice, fresh dill, and chives. Stir until well combined. Add a splash of buttermilk, adding more as needed until the ranch reaches your desired consistency. Refrigerate until ready to serve.

2. Heat a large skillet over medium-high heat. Add the ground beef, season with salt and black pepper, and cook, breaking the meat apart, until fully browned.

3. Once the beef is browned, add the garlic powder, smoked paprika, and Sazón seasoning. Mix until the beef is evenly seasoned, then drain any excess grease from the skillet.

4. Push the beef to one side of the skillet. Add a little oil to the empty side, then add the diced onion and season lightly with salt. Sauté for 1 to 2 minutes, then mix the onions into the beef.

5. Add the chopped bacon and 2 slices of American cheese. Mix until the cheese is melted and everything is well combined. Remove from the heat and let the filling cool.

6. Once the filling has cooled, place an egg roll wrapper on a clean surface in a diamond shape, with one corner pointing toward you. Place ½ slice of American cheese slightly below the center of the wrapper. Top with about 3 tablespoons of the beef mixture and a sprinkle of freshly shredded Colby Jack cheese.

7. Lightly wet the edges of the egg roll wrapper with water. Fold the bottom corner up and over the filling, fold in both sides, then continue rolling tightly until completely sealed. Repeat with the remaining egg rolls.

8. Let the assembled egg rolls rest for 10 minutes before frying.

9. Heat oil in a deep pot or deep fryer to 350°F. Fry the egg rolls for 5 to 6 minutes, or until golden brown and crispy. Remove from the oil and let them drain slightly.

10. Slice the egg rolls diagonally, drizzle with a little of the creamy dill pickle ranch, and top with fresh chives. Serve with more dill pickle ranch on the side for dipping.