- 1 tablespoon extra virgin olive oil (EVOO)
- 1/2 medium red onion, minced
- 3/4 pound ground sirloin
- Salt and pepper
- 1 cup sharp yellow cheddar cheese, grated
- 1 tablespoon Worcestershire sauce
- 1/2 tablespoon grainy, whole-seed mustard
- 1 package egg roll wrappers
- Cooking spray
- Sesame seeds
Pre-heat the oven to 375°F.
Heat the EVOO in a skillet over medium-high heat. Add the onion and let it sweat. Once cooked, add the ground sirloin and brown, breaking it up into small pieces as it cooks. Season with salt and pepper. Once the meat is browned, drain the fat from pan and pour the meat and onion into a medium size mixing bowl and let cool. Once cool, mix in the cheddar cheese, Worcestershire sauce and mustard.
To wrap the egg rolls, brush water around all four sides of a wrapper to act as the glue. Place 1/3 cup of the meat and onion mixture into the center of the wrapper. Fold two corners into the center, then wrap the other corner to the next, creating a long skinny roll. Place the finished rolls onto a sheet pan with a wire rack.
Spray the tops of each eggroll with cooking spray and sprinkle some sesame seeds on top.
Bake for 20-25 minutes, until the eggrolls start to brown.
Serve with Rachael's Russian Dressing Dipper alongside.