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Brown your ground beef and season it like you would do a
hamburger. I seasoned mine with Creole seasoning, a few dashes
of worcestershire sauce. After done, I drained the grease and then
added in bacon that I had already prepared and chopped into
pieces.
Wet your eggroll wrapper and place it in front of you so it looks
like a diamond rather than a square ( I took this photo before I
corrected it)
You want the filling to go straight from corner to corner.
Fill with ground beef and bacon mix and top with a nice heap of
shredded cheese.
Roll by taking the bottom corner and tucking it under the filling.
Then bring in both sides and continue to roll.
Your wrapper needs to be wet so it will stick and not come apart
when cooking.
I deep fried mine for added crispiness but you can place in the
oven at 325 until brown.
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