This is exactly the sort of fun thing that happens when I cook from my pantry.

I make a set meal plan every week for breakfast, lunch, and dinners. But somehow… by the end of the week, plans have inevitably changed. After a few weeks I end up with a handful of odds and ends from meals that either never happened or were converted into something else for whatever reason.

At any rate, I had a full pound of burger meat in my freezer that needed to have something done with it, and no buns. I also had some egg roll wrappers that I had intended for another use, but somehow managed to remain sitting in my fridge.  I also had two lonely slices of cooked reduced sodium bacon sitting aside as leftovers from breakfast.

What’s a girl to do…?

Who says cheeseburgers have to be on a bun anyway?

I basically used my general base recipe for the filling of a cheeseburger pie that I haven’t made in ages. It’s actually pretty similar to what I use for my Cheeseburger Salad recipe as well.

Uhm… can you say, yum?

These were so fun to make and eat. They are a perfect family meal that both kids and adults can enjoy!

If you want to make these even more kid friendly, you could absolutely substitute the onion for onion powder instead. My little love is not a fan of ground beef to begin with, so there was no reason for me to leave the onions out if she wasn’t going to eat them either way.

 Skinny Baked Bacon Cheeseburger Egg Rolls
 TheSkinnyFork.com

The Skinny:
Servings: 16 • Size: 1 Egg Roll • Calories: 192.1 • Fat: 7.2 g • Carb: 19.8 g • Fiber: 0.9 g • Protein: 10.8 g • Sugar: 0.2 g • Sodium: 276 mg

Ingredients:
1 Lb. Extra Lean Ground Beef
1/2 Medium Onion, Chopped (or 1 tsp. Onion Powder)
1/2 C. Carrots, Shredded
1/3 C. Dill Pickles, Chopped
2 Tbsp. Tomato Paste, No Salt Added
1 Tsp. Yellow Mustard
2 Tbsp. Dill Pickle Juice
1 C. Reduced Fat 2% Sharp Cheddar, Shredded
2 Reduced Sodium Center Cut Bacon Slices, Cooked & Chopped
16 Egg Roll Wrappers
Optional: Sesame Seeds

Directions:
 Line a baking sheet with foil and place a wire rack over the top.

Give the rack a light spray of non-stick cooking spray.

Add the meat, onions, and carrots into a large non stick pan.

Cook over medium high heat until the meat is browned and the veggies are cooked through.

Add in the pickles, tomato paste, mustard and pickle juice.

Stir everything together and cook for another few minutes.

Remove the pan from the heat and add in the bacon. 

Stir to combine and set aside to cool slightly. 

Lay out an egg roll wrapper and add about 1/4 c. of the meat mixture from corner to corner. 

Top with about 1 tbsp. of the cheese. 

Fold the bottom corner up over the meat. Next, fold the right corner in.

Roll the egg roll upward and then fold in the left corner inward.

Roll the egg roll upward once more and flip over. 

Place a drop of water on the final corner and press to seal closed.

Rinse and repeat for the remaining egg rolls. 

Place the egg rolls onto the prepared baking sheet and lightly coat each with some non-stick cooking spray and sesame seeds if desired.

Bake for 25-35 minutes or until the edges are starting to brown. 

Once done, remove from the oven and allow to cool slightly. 

Serve warm with your choice of sides!