- eggroll wrappers
- ground beef
- cooked bacon, chopped
- onion, chopped fine
- garlic, chopped fine
- salt & pepper
- cheese, marble in this case, shredded
This creation was going to need some sort of dipping sauce. After watching a Guy Fieri Drive-Ins, Dinners and Dives marathon on the Food Network earlier in the week where a burger joint (The Burger Bar at Roy, UT) made fry sauce for their burgers, I thought it would be a great accompaniment. . .
When all was said and done, I had a ton of these. A full package of wrappers left a tower of CBE's.
Using the deep fryer created crispy, golden eggrolls that looked (at least to me) just like something you'd get from your local Canadian-Chinese establishment. I just wish I had the little red and white boxes.
While they looked Canadian-Cantonese on the outside, they were clearly cheeseburger on the inside. I was afraid the cheese was going to ooze all over the place, but it acted like a great binding agent.
The overall taste was pretty underwhelming, especially for my spice-needing palate. I only seasoned the beef like one would with a normal beef patty, with onion and garlic as light hints. And you know what, it tasted like boring ground beef with subtle hints of garlic and onion.
The fry sauce created a different dimension that was definitely needed. It was cool, creamy, and basically turned this into a big mac.
WHAT WOULD I DO DIFFERENTLY NEXT TIME? Well, there are a number of things. First, I would totally rev up the spice on the meat itself, even adding some chopped jalapeno to kick it up. But that's about it. Oh, and I would jazz up the Fry Sauce too. I'm thinking some wasabi thrown in to really meld East and West.
I'm happy with the overall product, and hopefully will make this one of many signature dishes!
More photos over at the Wing Bucket.