Cheeseburger Egg Rolls with Big Mac Sauce Recipe
These Cheeseburger Egg Rolls are a delightful appetizer that combines all the flavors of a classic cheeseburger wrapped in a crispy egg roll shell. Ground beef, cheddar cheese, pickles, and onions are sautéed and stuffed into egg roll wrappers, then deep-fried to golden perfection. Served with a tangy Big Mac-inspired dipping sauce, these egg rolls offer a fun and tasty twist on traditional cheeseburgers.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 17 egg rolls 1x
- Category: Appetizer
- Method: Frying
- Cuisine: American
Ingredients
Scale
Cheeseburger Egg Rolls
- 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
Big Mac Sauce
- 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
- Cook the ground beef: In a large skillet over medium heat, add the ground beef and sauté until browned and no pink remains. Remove from heat and drain excess fat to keep the filling from being greasy.
- Sauté the onions: Add the diced yellow onions to the skillet with the cooked beef and sauté for 2 minutes until slightly softened. Remove from heat.
- Combine filling ingredients: Stir in the shredded cheddar cheese, diced pickles, salt, and pepper. Mix until the cheese is just beginning to melt. Allow the mixture to cool to room temperature before filling the egg rolls.
- Prepare egg roll wrappers: In a small bowl, whisk together the egg and water to make an egg wash. Wet the edges of each egg roll wrapper with this egg wash.
- Fill and fold egg rolls: Spoon 3-4 tablespoons of the cooled filling mixture onto the lower third of each wrapper. Fold the corner closest to you over the filling, tucking it underneath. Press down gently on the sides to flatten the filling, then fold in the left and right corners toward the center.
- Seal the egg rolls: Brush the opposite corner of the wrapper with egg wash and roll tightly to seal completely. Repeat this process for all wrappers.
- Heat oil and fry egg rolls: Heat canola or vegetable oil in a large skillet to 350°F (175°C). Fry 5 to 6 egg rolls at a time for 3-4 minutes per side until golden brown and crispy.
- Drain egg rolls: Remove the fried egg rolls with a slotted spoon and drain on paper towels. To avoid sogginess, place them on a wire rack for cooling.
- Make Big Mac sauce: In a bowl, whisk together mayonnaise, ketchup, yellow mustard, sweet pickle relish, finely minced onion, white vinegar, paprika, onion powder, and salt until well combined.
Notes
- Ensure the filling mixture is cool before filling the wrappers to prevent them from tearing.
- Maintain the oil temperature at 350°F for even frying and crispy texture.
- You can prepare the Big Mac sauce a day ahead and refrigerate to enhance flavor.
- Use a slotted spoon to handle egg rolls safely when frying.
- Serve immediately for best texture, though leftovers can be reheated in an air fryer or oven to retain crispiness.
Keywords: cheeseburger egg rolls, egg rolls, cheeseburger recipe, Big Mac sauce, fried appetizer, party snacks
