Lunch: Bacon Cheeseburger Egg Rolls

Recipe by Lindsay Funston It's a fried cheeseburger—what more do we have to say?

Ingredients

1 tbsp. vegetable oil, plus more for frying
1 large onion, chopped
2 cloves garlic, minced
1 lb. ground beef
1 tbsp. ketchup, plus more serving
1 tbsp. yellow mustard, plus more for serving
1 tbsp. Worcestershire sauce
1 c. chopped cooked bacon
1 c. shredded cheddar (I used a mix of yellow and white)
12 egg roll wrappers

Instructions

In a large skillet over medium heat, heat oil. Add onion and garlic and cook until soft, 6 minutes. Add beef and cook until no longer pink, 5 to 7 minutes more.
Stir in ketchup, mustard, and Worcestershire sauce until combined.
Add bacon and cheese and stir until cheese is melted. Transfer mixture to a paper towel-lined plate to drain fat.
Roll egg rolls: Place the egg roll wrapper in a diagonal. Spoon 1 to 2 tablespoons of cheeseburger mixture onto the center of an egg roll. Rolling from the bottom, roll halfway up, then fold in sides and roll tightly (but gently!). Seal with a drop of water and set aside. Repeat until all mixture is used up.
In a deep-sided skillet or pot, heat 2 inches of oil until bubbling. Fry egg rolls until golden, 2 to 3 minutes, then transfer to a paper towel-lined plate.
Serve with ketchup and mustard.

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