Bacon Cheeseburger Eggrolls

In a skillet, on medium high heat, with no fat, saute diced bacon until crispy, about 10 minutes.

Remove the bacon from the pan with a slotted spoon and place in large bowl, leaving the bacon fat in the pan.

Add ½ diced onion to the bacon fat and cook until translucent, about 5 minutes.

Remove onion with a slotted spoon, into the bowl with the bacon, leaving the bacon fat in the pan.

Add ground beef to the pan. Season with TCB garlic salt and pepper. Cook, breaking apart, until nicely browned.

Remove ground beef with a slotted spoon, into the bowl the bacon and onion.

Discard remaining fat in the pan.

To your bowl with the bacon, sauteed onions, and ground beef, add ¼ raw diced onion, Worcestershire, ketchup, mustard, cheese, and pickles. Mix to combine. Set aside.

For dipping sauce, mix together all ingredients and set in small serving bowl.

Heat 1/2 inch of grapeseed oil in a non-stick skillet, over low heat. Heat the oil for 10 minutes while you roll your eggrolls.

To roll your eggrolls, lay the wrapper on a flat surface in the shape of a diamond. Use your finger to lightly coat all edges with water (this helps the eggroll stay together).

Add 3-4 tbs of filling horizontally across the wrapper (be sure to leave space – about ½ inch- on the corners)

Start rolling the bottom most corner, fold in the sides, and roll forward.

Once you have all your eggrolls wrapped, turn your heat up to medium high, shallow fry your egg rolls until golden brown on each side.

Let the eggrolls drain on the paper towel or cooling rack and sprinkle with sesame seeds.

Serve with dipping sauce and enjoy!