This cheeseburger egg roll recipe has all the beefy and cheesy goodness found in your traditional burger. Each egg roll wrapper is filled with a delicious cheeseburger filling, fried until crispy and served with a creamy Big Mac sauce.
If you love a good cheeseburger, then you need to try this cheeseburger egg roll recipe. It has juicy ground beef, sautéed onions, dill pickles and melted cheddar cheese.
In each bite, you get the classic flavors of a cheeseburger. It's pure comfort and the perfect appetizer for your next party!
For more delicious appetizers, make sure to try my Spicy Salmon Sushi Bake and Birria Nachos.
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Why You Will Love This Recipe
- Family friendly- Everyone loves egg rolls OR cheeseburgers. Kids and adults will love this fun and delicious twist on the two classics.
- Cheeseburger filling- This egg roll tastes just like you're eating a cheeseburger. It has juicy beef, mixed with cheddar cheese, onions and pickles. It's full of delicious flavor!
- Great for entertaining- This is the perfect appetizer for parties, game day or tailgating.
- Can be made ahead of time- You can fill and wrap these egg rolls and place them inside the freezer until you're ready to fry them.
- Simple ingredients- This egg roll recipe uses ingredients you can find in one grocery store. One stop shopping is the best!
Ingredient Notes
- Egg roll wrappers- You can find these in the refrigerated section at your grocery store. Egg roll wrappers are thicker and chewier than spring roll wrappers. Spring roll wrappers are thinner and crispier. You can use either one for this recipe.
- Ground beef- I used 80/20 for the filling. You can also substitute the beef for ground turkey.
- Cheese- I use cheddar cheese in the filling. Feel free to use whatever cheese flavor you like.
- Pickles- I use dill pickles and chop them into a small dice so you get pickles in every bite.
- Onions- I love onions in my burger. It adds a bit of crunch and extra flavor to the ground beef.
- Dipping sauce- I make a super easy Big Mac sauce, aka thousand island dressing which combines mayo, ketchup, onion, relish and spices. You can also use store bought or serve the egg rolls with ketchup and mustard.
Step By Step Instructions
STEP 1: Brown the meat. In a large skillet, add the ground beef and sauté over medium heat until the meat is browned and no pink remains. Then, remove from the heat and drain excess fat.
STEP 2: Add flavorings. Add diced onions and sauté for 2 minutes. Remove from heat. Then, add shredded cheese, pickles, salt and pepper. Stir until the cheese is just slightly melted. Let mixture cool at room temperature before filling the egg rolls.
STEP 3: Fill the egg rolls. Take egg roll wrappers and wet the edges with egg wash. Add 3-4 tablespoon of filling on the lower third of the wrapper.
STEP 4: Prepare wrappers. Roll the corner closest to you over the filling, gently tucking it under filling. Gently press down on each side of the filling to flatten the wrapper. Next, fold over the right and left corners of the wrapper towards the center.
Brush the opposite corner of the egg roll wrapper with egg wash. Then, tightly roll up the egg roll until sealed. Repeat with the remaining wrappers.
STEP 5: Fry egg rolls. In a large skillet, heat oil up to 350°. Once heated, add 5 to 6 egg rolls and fry for about 3-4 minutes per side.
Remove the eggs rolls from the oil and drain on paper towels. Place eggs rolls on a wire rack so the bottoms do not get soggy.
STEP 6: Make dipping sauce (optional). Whisk together mayo, ketchup, mustard, relish, onions, paprika, vinegar, onion powder and salt. Stir until combined.
Expert Tips
Make sure to use a candy/deep fry thermometer to ensure the correct temperature before and during frying. If the oil is too hot, the wrappers will burn before cooking all the way through. If the oil is too cool, the egg rolls will not crisp up and will become oily and soggy.
Let your filling cool completely before filling your wrappers. This allows the juices to get absorbed into the meat.
Keep your egg roll wrappers moist. Work with one wrapper at a time and keep the remaining sealed or covered under a moist paper towel. This will prevent the wrappers from drying out and cracking when you roll them.
Fry in batches. Do not overcrowd your pan. I suggest 5-6 at a time. Adding too many egg rolls will drop the temperature of the oil and the egg rolls will not cook properly.
FAQ
Yes, you can. Although the flavor will be different, you can absolutely use ground turkey or ground chicken.
Yes! For a healthier version, you can cook these egg rolls in the air fryer. Spray the basket as well as the tops of the egg rolls with olive oil spray. Cook at 400° for 6 minutes. Then flip the egg rolls and finish cooking for an additional 6 minutes.
Egg roll wrappers are made with flour, while spring roll wrappers are made with rice. Egg roll wrappers are more chewy and doughy. Spring roll wrappers are thinner and more crispy. They are both typically filled with meats and veggies but have a different texture once they are cooked.
Storage and Freezing
This cheeseburger egg roll recipe makes great as leftovers. Store the egg rolls inside an airtight container for up to 3-4 days in the refrigerator.
To reheat, place the egg rolls onto a baking sheet and warm them inside a 350° oven for 8-10 minutes. You can also reheat them inside an air fryer for 3-5 minutes. Another option is placing them in the microwave for 1 to 1 ½ minutes. While microwaving them is fast and easy, the downside is they won't crisp up.
Freezing
Place uncooked egg rolls onto a parchment lined sheet pan. Flash freeze for 1 hour. Then, wrap the partially frozen egg rolls in foil and place them into a Ziplock freezer bag. Freeze for up to 3 months.
Other Appetizer Recipes To Try
If you decide to try this recipe, please make sure to leave a STAR RATING on the recipe card and leave a comment below. I hope you enjoy this recipe!
Let's stay connected on social media. Tag me on Instagram @theepicureanmouse. Make sure to follow me Pinterest for more delicious family recipes.
📖 Recipe
Cheeseburger Egg Roll Recipe
Ingredients
Cheeseburger Egg Rolls
- 17 Egg roll wrappers
- 1 lb Ground beef 80/20
- 2 teaspoon Salt
- ½ teaspoon Pepper
- ½ Yellow onion medium, small dice
- ½ cup Pickles diced
- 2 cups Cheddar cheese shredded
- Canola or vegetable oil for frying
Egg Wash
- 1 Egg
- 1 tablespoon Water
Big Mac Sauce
- ½ cup Mayonnaise
- 3 tablespoon Sweet pickle relish
- 1 tablespoon Yellow onion finely minced
- 1 tablespoon White vinegar
- 2 tablespoon Ketchup
- 2 teaspoon Yellow mustard
- ½ teaspoon Paprika
- ¼ teaspoon Onion powder
- ¼ teaspoon Salt
Instructions
Cheeseburger Egg Rolls
- In a large skillet, add the ground beef and sauté over medium heat until the meat is browned and no pink remains. Then, remove from the heat and drain excess fat.
- Add diced onions and sauté for 2 minutes. Remove from heat. Then, add shredded cheese, pickles, salt and pepper. Stir until the cheese is just slightly melted. Let mixture cool at room temperature before filling the egg rolls.
- Take egg roll wrappers and wet the edges with egg wash. Add 3-4 tablespoon of filling on the lower third of the wrapper.
- Roll the corner closest to you over the filling, gently tucking it under filling. Gently press down on each side of the filling to flatten the wrapper. Next, fold over the right and left corners of the wrapper towards the center.
- Brush the opposite corner of the egg roll wrapper with egg wash. Then, tightly roll up the egg roll until sealed. Repeat with the remaining wrappers.
- In a large skillet, heat oil up to 350°. Once heated, add 5 to 6 egg rolls and fry for about 3-4 minutes per side.
- Remove the eggs rolls from the oil and drain on paper towels. Place eggs rolls on a wire rack so the bottoms do not get soggy.
Big Mac Sauce
- Whisk together mayo, ketchup, mustard, relish, onions, paprika, vinegar, onion powder and salt. Stir until combined.
Vanessa Mata
These were so delicious and so simple to make and so filling.
Kristen Espino
I'm so glad you enjoyed them! Thank you so much for sharing!