Description
Cheeseburger egg rolls are a delicious fusion appetizer that combines the best parts of a juicy cheeseburger—all tucked inside a crispy, golden egg roll wrapper. Each bite delivers savory ground beef, melty cheese, bits of onion and pickles, all seasoned to perfection. Perfect for parties, game day, or anytime you’re craving a comfort food fix with a creative twist.
Ingredients
Units
Scale
For the Cheeseburger Filling
- 1 lb ground beef (80/20 preferred)
- 1/2 cup yellow onion, finely diced
- 1/2 cup dill pickles, finely chopped
- 1 cup shredded cheddar cheese (or American cheese, chopped)
- 2 tbsp ketchup
- 1 tbsp yellow mustard
- 1 tsp Worcestershire sauce
- Salt and pepper, to taste
For Assembly
- 12–14 egg roll wrappers
- Water, for sealing
For Frying
- Vegetable oil, for frying (about 2-3 cups)
For Dipping (Optional)
- Ketchup, mustard, or your favorite burger sauce
Instructions
- Prepare the Filling: In a large skillet over medium heat, cook the ground beef and diced onions together, breaking up the meat as it browns. Cook until the beef is fully browned and onions are soft, about 5–7 minutes. Drain excess fat if necessary.
- Mix in Flavorings: Add chopped pickles, ketchup, mustard, Worcestershire sauce, salt, and pepper to the skillet. Stir well and cook for another 1–2 minutes until everything is combined and heated through. Remove skillet from heat and let the beef mixture cool slightly before the next step.
- Add Cheese: Once the beef is just warm (not hot), mix in the shredded cheddar cheese until evenly incorporated. The residual heat will help melt the cheese into the filling.
- Fill the Egg Rolls: Lay out an egg roll wrapper with one corner pointing toward you. Spoon about 2 tablespoons of the cheeseburger filling near the bottom corner. Fold the corner over the filling, roll once, then fold in the sides and continue rolling tightly, sealing the final corner with a dab of water.
- Heat Oil and Fry: Pour vegetable oil into a large heavy-bottomed skillet or deep-fryer, enough for about 1 inch depth. Heat the oil to 350°F (175°C). Fry the egg rolls in batches, turning occasionally, until golden brown and crispy—about 2–3 minutes per side. Transfer to a paper-towel lined plate to drain excess oil.
- Serve: Serve hot with ketchup, mustard, or your favorite dipping sauce on the side. Enjoy immediately for maximum crispiness and gooey cheese!
Notes
- Make sure the filling is not too hot before adding cheese and wrapping, to avoid soggy wrappers.
- You can freeze assembled (unfried) egg rolls for up to 1 month. Fry directly from frozen, adding an extra minute or two cooking time.
- For a lighter version, try air frying or baking at 400°F (200°C) until crisp.
- Experiment with add-ins like cooked bacon bits or jalapenos for more flavor variety.
Nutrition
- Serving Size: 1 egg roll
- Calories: 210
- Sugar: 1g
- Sodium: 340mg
- Fat: 13g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 9g
- Cholesterol: 30mg
