Sloppy Joe Egg Rolls

Ingredients

Sloppy Joe Filling:

• 1lb ground beef
• ½ small onion, finely diced
• 3 cloves garlic, minced
• ¼ cup ketchup
• ½ cup tomato sauce
• ½ tsp Worcestershire sauce
• 1 tbsp hoisin sauce
• 2 tbsp brown sugar
• 1 tsp smoked paprika
• 1 tsp chili flakes (adjust to taste)
• ½ tsp mustard
• Salt and black pepper, to taste
• ⅓–½ cup vegetable broth (as needed)

Avocado Crema (optional):

• 1 ripe avocado, peeled and pitted
• ¼ cup sour cream or plain Greek yogurt
• 1 clove garlic
• 1 tbsp fresh cilantro, finely chopped
• 1 tbsp fresh lime juice
• ¼ tsp cumin (optional)
• Salt and black pepper, to taste

For Assembly:

• Egg roll wrappers
• Neutral oil, for frying

Directions

1. Heat a skillet over medium heat. Add ground beef and cook, breaking it up, until mostly browned. Add onion and cook 2–3 minutes until softened. Stir in garlic and cook 30 seconds until fragrant.
2. Add ketchup, tomato sauce, Worcestershire, hoisin, brown sugar, smoked paprika, chili flakes, mustard, salt, and pepper. Stir to combine.
3. Pour in vegetable broth and let simmer uncovered, stirring occasionally, until thickened and saucy.
4. Remove from heat and let cool slightly.
5. Place an egg roll wrapper on a clean surface in a diamond shape. Spoon 2–3 tablespoons of filling near the center. Fold the bottom corner over the filling, fold in the sides, then roll tightly. Seal the edge with water. Repeat with remaining wrappers.
6. Heat oil to 350°F (175°C) and fry egg rolls in batches for 2–3 minutes per side until golden brown. Drain on paper towels and enjoy!

For Avocado Crema:

1. Add avocado, sour cream (or Greek yogurt), garlic, cilantro, lime juice, cumin (if using), salt, and pepper to a blender or food processor.
2. Blend until smooth and creamy. Scrape down the sides as needed.
3. Taste and adjust seasoning as needed. Transfer to a bowl, cover, and refrigerate until ready to serve.