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Big Mac Rangoons

Big Mac Rangoons

  • Yield | 6
  • Author | Erica Kuiper
  • Total Time40 Mins

Ingredients

Filling

  • 1 lbs. ground beef
  • 2 tbsp. of yellow mustard
  • 2 tbsp. of ketchup
  • 1 tsp. Worcestershire sauce
  • Pinch of salt and pepper
  • Pinch onion powder
  • 1/4 c of sliced cheddar
  • 1/4 c of relish
  • 1/4 cup of onion chopped
  • Egg Roll wrappers
  • Water
  • 2 quartz of Vegetable or Canola Oil
  • Sesame Seeds
  • Copycat Big Mac Sauce

Copycat Big Mac Sauce

  • 1 c of mayo
  • 1/4 c of ketchup
  • 2 tbsp. of white vinegar
  • 2 tbsp. sweet pickled relish
  • 1 tbsp. of onions chopped
  • Pinch of black pepper
  • 1/2 tsp. of sugar
  • Refrigerate for 3 Hours

Instructions

  1. Place a large pot on your stove top over medium heat. Add in your oil and let it heat up to 350°
  2. While your oil is heating, in a large pan on medium heat, sear your ground beef, mustard, ketchup, Worcestershire sauce, salt, pepper, onion powder. Sear until everything is cooked evenly then set aside.
  3. Take a small bowl and fill it with water.
  4. Take out one of your egg roll wrappers, layer as followed: slice of cheddar cheese, burger meat, relish, onion, and top with another slice of cheddar cheese. Then dip your fingers in the water and brush the edges.
  5. Bring 2 opposite corners together in the middle of the wonton and pinch. Repeat with the other 2 corners and pinch to form a package shape. Repeat until all of your filling has been used.
  6. Drop in your rangoons 2-3 pieces at a time, fry on both sides for two minutes, gently moving them around as they cook. Then pull them out and set them aside on a paper towel lined plate.
  7. Sprinkle sesame seeds on top and pair with our copycat big mac sauce!
  8. Serve and enjoy!

Copycat Big Mac Sauce

  1. Combine all ingredients in a large bowl
  2. Place in a sealed container and refrigerate for 3 hours
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