BACON CHEESEBURGER EGG ROLLS
Bennigan's Restaurant Copycat Recipe
1 1/2 lbs lean ground beef
8-10 slices bacon, cut into small pieces
2 cups monterey jack and cheddar cheese blend, shredded
2 (8 oz.) packages egg roll wraps
1-2 cup cooking oil
Cook the bacon pieces in a frying pan. Spoon onto a paper towel covered plate to drain the excess grease. Cook the ground beef in the same fry pan until browned, drain grease. Add the bacon bits to the ground beef and mix well.
Beat the egg in a bowl. (The egg is used to seal edges of egg roll wrappers; water works too).
Take the egg roll wrapper (the package will tell you how to fold them up.) and put a large spoonful of the hamburger and bacon on one corner of wrapper. Add a pinch of the cheddar and Monterey jack cheese on top of meat mixture. Coat the edges of the egg roll with egg or water. Roll up the wrapper and repeat until you have used all the meat or all the wrappers, whichever happens first.
In a large deep fry pan, heat about 3/4 inch of vegetable oil. Put egg rolls in and flip over when the first side is browned. When both sides are browned, place on a paper towel covered plate to drain grease.