Introduction

Cheeseburger egg rolls are a fun and flavorful twist on two classic favorites: cheeseburgers and egg rolls. Crispy on the outside and packed with savory beef, cheddar, and pickles on the inside, they make a perfect appetizer or snack for any occasion.

The image shows five golden, crispy fried egg rolls stacked on a piece of brown paper on a white marbled surface. Two egg rolls are cut in half, showing a filling of browned ground meat mixed with diced onions, green peppers, and melted cheese inside the light, flaky, and bubbly textured outer shell. A green pickled pickle slice rests on top of the egg rolls. In the foreground, a white bowl of creamy light orange dipping sauce sits close, with two small square white bowls of yellow mustard and red ketchup placed behind the egg rolls on the right side. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

17 Egg roll wrappers
1 lb Ground beef (80/20)
2 tsp Salt
1/2 tsp Pepper
1/2 Yellow onion (medium, small dice)
1/2 cup Pickles (diced)
2 cups Cheddar cheese (shredded)
Canola or vegetable oil (for frying)
1 Egg
1 tbsp Water
1/2 cup Mayonnaise
3 tbsp Sweet pickle relish
1 tbsp Yellow onion (finely minced)
1 tbsp White vinegar
2 tbsp Ketchup
2 tsp Yellow mustard
1/2 tsp Paprika
1/4 tsp Onion powder
1/4 tsp Salt

Instructions

Step 1: In a large skillet over medium heat, cook the ground beef until browned and no pink remains. Drain any excess fat and remove from heat.
Step 2: Add the diced yellow onions to the skillet and sauté for 2 minutes, then remove from heat.
Step 3: Stir in shredded cheddar cheese, diced pickles, salt, and pepper into the beef mixture until the cheese slightly melts. Allow the mixture to cool to room temperature before filling the egg rolls.
Step 4: Prepare an egg wash by whisking the egg with water. Wet the edges of each egg roll wrapper with the egg wash. Place 3 to 4 tablespoons of filling on the lower third of each wrapper.
Step 5: Roll the corner of the wrapper closest to you over the filling, tucking it gently underneath. Press down the sides to flatten the filling, then fold the left and right corners toward the center.
Step 6: Brush the opposite corner of the wrapper with egg wash and roll tightly to seal. Repeat for all wrappers and filling.
Step 7: Heat the oil in a large skillet to 350°F (175°C). Fry 5 to 6 egg rolls at a time for about 3 to 4 minutes per side, until golden brown and crispy.
Step 8: Remove egg rolls and drain on paper towels. Transfer to a wire rack to keep them crisp and prevent sogginess on the bottom.
Step 9: For the Big Mac sauce, whisk together mayonnaise, ketchup, yellow mustard, sweet pickle relish, minced yellow onion, paprika, white vinegar, onion powder, and salt until fully combined.

Tips & Variations

Use a food thermometer to ensure oil stays at the right temperature for crispy egg rolls without absorbing too much oil.
Swap cheddar cheese for American cheese for a creamier texture.
Try adding cooked bacon bits or sautéed mushrooms for extra flavor.
If you want to bake instead of fry, brush egg rolls with oil and bake at 425°F (220°C) for 15-20 minutes, turning halfway through.

Storage

Store leftover cheeseburger egg rolls in an airtight container in the refrigerator for up to 3 days. Reheat in an oven or air fryer at 350°F (175°C) for 5-8 minutes to retain crispiness. Avoid microwaving as it may make them soggy.

How to Serve

A stack of golden brown egg rolls is arranged on a sheet of brown paper over a wooden board with a white marbled texture underneath. The front features one egg roll cut in half, showing three layers inside: the outer crispy, bubbly shell; a middle layer of cooked, finely chopped green peppers and onions; and the innermost layer of seasoned ground meat. Behind these, more whole egg rolls are stacked. In the foreground, there is a square white dish filled with bright red ketchup and a round white bowl filled with a light beige dipping sauce. At the top background, a small white bowl with pickles is partially visible. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the filling ahead of time?

Yes, you can make the beef and cheese filling up to a day in advance. Store it covered in the refrigerator and fill the egg rolls just before frying.

What can I use if I don’t have egg roll wrappers?

While egg roll wrappers are best for this recipe, you can substitute with wonton wrappers or spring roll wrappers. Just be mindful of differences in size and thickness when wrapping and frying.