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Yield: 8 egg rolls (Each egg roll is 3 points for blue, green and purple. One tablespoon of Big Mac sauce is 1 point for blue, green and purple)
Prep Time
20 mins
Cook Time
15 mins
Total Time
35 mins
For the Big Mac Egg Rolls:
  • 1/2 lb. Laura's Lean Beef
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 clove garlic, minced
  • Dash of Worcestershire sauce
  • 8 egg roll wrappers
  • 4 slices reduced fat American cheese (cut each piece in half)
  • Pickle slices (dry the pickles off with a paper towel)
  • Chopped yellow onion
For the Big Mac Sauce:
  • 1/2 cup light mayonnaise
  • 2 tablespoons dill relish
  • 1 tablespoon ketchup
  • 1 teaspoon mustard
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1 teaspoon white vinegar
  1. Brown the ground beef. Season with salt and pepper. Add the minced garlic the last minute of cooking.

  2. Lay out an egg roll wrapper. Add a pickle slice, American cheese, a couple tablespoons of the beef and chopped onions.

  3. Fold up the bottom of the egg roll wrapper and fold in the sides. Roll up the egg roll. When you get to the end dab your finger in water and wet the edge of the egg roll wrapper, then seal it closed. Repeat with the other egg rolls.

  4. Spray the egg rolls with olive oil spray.

For the air fryer:
  1. Cook egg rolls in the air fryer at 400 degrees for 6-7 minutes, flipping the egg rolls half way through.

For the oven:
  1. Bake egg rolls in the oven at 400 degrees F for 8 minutes, flipping half way through.

To make the Big Mac Sauce:
  1. Mix all of the sauce ingredients together in a bowl.