Recipes: Cheeseburger Egg Rolls...

 Yeah, I know, the kids these day call it "fusion".  I do think that perhaps they forgot the "con" that should be there.  But yes, I admit I've seen TV shows with things like this, my wife has an air fryer, and I need to eat low-carb thanks to diabetes.  

So I've been experimenting, and yes, I know, your mileage may vary.  But here goes.

INGREDIENTS:

2-3 pounds ground beef - leaner is better*
Sliced American Cheese (or pick your favorite)**
Onions***
Egg Roll Wrappers

I brown my ground beef, seasoning as needed.  I usually use salt, pepper, onion powder, and Worcestershire sauce.  I've also used bullion.  But I brown the ground beef, sometimes *** adding chopped onions for flavor.  Once the ground beef was done, I set up my "roll" station.  I am not a professional, I'm using skills I haven't used in forty years.  But here we go. 

*This is why leaner is better - more liquid makes the wraps less, well, structurally sound.  They tend to sort of dissolve, if there's too much grease.  

**The cheese is going to need to roll up - some of the dryer cheeses, like Cheddar, when sliced for sandwiches, will tend to break, instead of roll. 

I will put the egg roll wrapper on a plate.  I'll turn it so that it looks like a baseball diamond from the umpire's view.  That is, home plate is the corner closest to you.  To your right is first base, the corner farthest from you is second, third base is to your left.  I'll start with the cheese, and place it square, not the same orientation as the egg roll wrapper.  I pull it down just a little bit so the corners of the cheese are maybe 1/4" from the edges.  Then I'll take a slotted spoon and scoop up some of the ground beef - not a lot.  You can always add more, but I'd say around a quarter to a third cup of the ground beef.  I'll try to keep the ground beef on the cheese, not much away from that.  

Once I have ground beef on there, I'll grab third base with my left hand, first with my right, and bring them to the middle.  That's exactly how I used to wrap sandwiches on the sandwich board at Wendy's.  Once you have third base on TOP of first base, overlapping a little bit - a half-inch or so.  Then grab second base, up top, and bring that tip to land on top of the other two corners.  

Now comes the fun part.  I try to keep all of the filling under the three flaps at this point, if I can't, I push whatever is outside that back under.  Then I start to roll.  I keep the flap clean, and roll them up.  

My wife has advised that I should spray these things with olive oil, because that's what she had.  But I set her Ninja Air Fryer for 375 degrees and put them in for 4:30 per side - flipping them halfway through.  And they turned out pretty good, and I have dinner for the week.