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Yield: 8 egg rolls (Each egg roll is 3 points. One tablespoon of Big Mac sauce is 1 point.)

Prep Time20 minutes
Cook Time15 minutes
Total Time35 minutes

Ingredients

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

Instructions

  • Brown the ground beef. Season with salt and pepper. Add the minced garlic the last minute of cooking.
  • Lay out an egg roll wrapper. Add a pickle slice, American cheese, a couple tablespoons of the beef and chopped onions.
  • 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.
  • Spray the egg rolls with olive oil spray.

For the air fryer:

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

For the oven:

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

To make the Big Mac Sauce:

  • Mix all of the sauce ingredients together in a bowl.

Notes

NUTRITION INFORMATION:
1 of 8 servings
194 calories, 8g total fat, 2g saturated fat, 553 mg sodium, 21g total carbohydrate, 1g dietary fiber, 2g sugars, 10g protein (myfitnesspal.com)