McCormick® Culinary Ghost Pepper Ranch Seasoning brings the beloved tang of ranch dressing and the fiery kick of ghost peppers to this fun twist on crowd-pleasing eggrolls. The seasoning adds craveable flavor to the filling of ground beef, crunchy dill pickles, and cheddar cheese. Sealed into egg roll wrappers and fried until golden, serve eggrolls with a side of ranch, ketchup, or honey mustard.
Ingredients
- 1 pound beef, ground
- 1 cup yellow onion medium, chopped
- 1 1/2 cups Cheddar cheese, grated
- 1/3 cup dill pickles, diced
- 1 tablespoon Classic Yellow Mustard
- 1 teaspoon Worcestershire Sauce
- 2 tablespoons McCormick Culinary Ghost Pepper Ranch Seasoning
- 20 egg roll wrappers
Nutrition Information
(per serving)
McCormick® Culinary Ghost Pepper Ranch Seasoning brings the beloved tang of ranch dressing and the fiery kick of ghost peppers to this fun twist on crowd-pleasing eggrolls. The seasoning adds craveable flavor to the filling of ground beef, crunchy dill pickles, and cheddar cheese. Sealed into egg roll wrappers and fried until golden, serve eggrolls with a side of ranch, ketchup, or honey mustard.
Key products
Instructions
Prep
- In a skillet, cook and crumble ground beef and onion until the beef is no longer pink, about 6 to 8 minutes. Drain excess fat from pan and return to heat. Add cheese, pickles, mustard, Worcestershire sauce and Ghost Pepper Ranch Seasoning. Cook and stir until cheese is melted. Remove from heat; cool slightly.
- Place egg roll wrappers on clean work surface, with points facing up and down. Spoon 3 to 4 tablespoonfuls of meat mixture across each wrapper. Fold bottom corner of wrapper up over filling, then pull in the sides. Roll to enclose filling, moistening top corner of wrapper lightly to help seal. Hold in refrigerator until service.
Service
- Heat deep fryer to 325°F. Fry 3 to 4 minutes or until golden brown and crispy. Drain well. Cut diagonally, serve immediately.
