This cheeseburger egg rolls recipe is guaranteed to make the most irresistibly savory and fulfilling finger food you’ve had in a long time. This tasty fusion snack with juicy ground beef, melted cheese, and pickles, stuffed in crispy rolls, can be an easy appetizer to serve on many occasions.
Are Cheeseburger Egg Rolls Healthy?
This recipe brings together two delicious favorites that are often questioned for fat content. Flavor-wise, these cheeseburger egg rolls taste like fast-food cheeseburgers with a crispy coating, but you take control over what’s going into them.
The ingredients for the filling are simple and fresh, and the nutritional values are kept within the recommended daily limits. So, for people who follow no specific diet, we believe there’s nothing unsatisfactory about them.
Ingredients for Cheeseburger Egg Rolls
- Ground beef
Lean ground beef is always our first choice; we simply love the rich beefy flavor that can take any simple dish and amp up the flavor and satisfaction. The spice mix of ground black pepper, onion powder, and garlic powder also lends more depth of flavor to the beef as it cooks.
But the rules aren’t so strict with this recipe. You can try mixing some bacon crumbs in these cheeseburger egg rolls, or use either ground pork or turkey as substitutes if that’s what you have on hand.
- Spring roll wrappers
There are two common types of wrappers for rolls: spring roll wrappers that are made of rice flour and egg roll wrappers that are made of white flour. Both of them are similar in shape but different in texture.
Spring roll wrappers are typically thinner and result in super crispy rolls, while egg roll wrappers are thicker and a bit chewier. So it’s all up to you and what you fancy for this recipe.
- Cheddar cheese for cheeseburger egg rolls
Shredded cheddar cheese adds a creamy, salty touch to the dish. It’s the best all-rounder cheese but other types of cheese you could choose from include provolone, pepper jack, or Monterey Jack.
We added a small number of dill pickles to the cheeseburger filling to lend a classic tangy flavor to our rolls. You can also play around and add other produce to the filling if desired, for example, try adding diced tomatoes or shredded cabbage for a little extra crunch.
To spice it up some more, you can also add pickles to the dipping sauce.
How to Make Cheeseburger Egg Rolls
This cheeseburger egg rolls recipe might look complicated but requires no special skill to make. You’ll find this irresistibly fulfilling snack super rewarding once done. Let’s take a look at each step:
Sauté minced garlic in oil until fragrant.
Add onion and sauté for 2 minutes.
Add ground beef and seasonings.
Remove the beef to a mixing bowl.
Add parsley, pickles, and cheese to the mixing bowl. Mix it up.
Add the cheeseburger filling to the bottom corner of the wrapper.
Fold up the bottom corner towards the top.
Pull in the left side.
Pull in the right side.
Tightly roll it in to complete a cheeseburger roll. Repeat with the remaining mixture until finished.
Deep-fry the cheeseburger egg rolls in batches.
Cook until the rolls are golden brown and crispy.
Remove to a plate lined with paper towels to absorb excess oil.
Serve hot with mayonnaise and ketchup for dipping.
How to Store and Reheat The Leftover
Leftover cheeseburger egg rolls can be stored in an airtight container in the fridge for up to 3 days. After sitting in the fridge, these rolls will absorb moisture and lose their crispiness; to get it back, simply pop them in the air fryer or oven to crisp up before serving.
We don’t recommend freezing cooked rolls, as the wrapper won’t hold up well when thawed (think gooey, unappealing slop of a mixed filling and torn wrapper.)
Only uncooked egg rolls are freezer-safe. They can be stored in airtight containers for up to 3 months in the freezer. Thaw them overnight in the fridge before cooking and you’ll be all good.
If you want to enjoy these rolls throughout the day, for example at parties and gatherings, simply keep them warm in the oven on the lowest setting so you’ll have them hot and ready anytime you feel like taking a bite.
If you love this recipe, this Egg Roll Recipe is a traditional version.
Cheeseburger Egg Rolls Recipe
- 5 oz 97% lean ground beef
- 1 cup canola oil 1/2 tbsp for sautéing and the remaining for deep-frying (*)
- 1 tbsp garlic minced
- 2 oz yellow onions diced
- 1/2 tsp ground black pepper
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 2 tbsp parsley chopped
- 1/4 oz pickles diced
- 1/2 oz shredded cheddar cheese
- 8 spring roll wrapper sheets
- 1 1/2 tbsp Japanese mayonnaise
- 1 1/2 tbsp Heinz ketchup
Make the cheeseburger filling:
- Heat a skillet over medium heat. Add 1/2 tbsp canola oil and 1 tbsp minced garlic. Sauté until fragrant (about 30 seconds).
- Add 2 oz diced yellow onions to the skillet, sauté for 2 minutes.
- Add 5 oz ground beef, 1/2 tsp ground black pepper, 1/2 tsp onion powder, and 1/2 tsp garlic powder to the skillet. Use a spatula to break up the meat clumps as it browns (for about 3 minutes).
- Remove the beef to a mixing bowl.
- Add 2 tbsp chopped parsley, 1/4 oz diced pickles, and 1/2 oz shredded cheddar cheese to the mixing bowl. Mix it up.
Add to rolls:
- Place a spring roll wrapper flat in a diamond shape on a cutting board. Add about 2 tbsp of the cheeseburger filling to the bottom corner of the wrapper.
- Fold up the bottom corner of the wrapper towards the top.
- Pull in the left side of the wrapper.
- Pull in the right side of the wrapper.
- Tightly roll it in to complete a cheeseburger roll. Repeat with the remaining filling with all the 8 sheets spring roll wrappers until finished. Brush some water on the edges of the wrappers to help keep them sealed.
- Fill a deep- frying pan with the remaining canola oil (about 1 cup), heat on high. As it's sizzling, reduce to medium heat. Add the cheeseburger rolls to fry in batches.
- Cook until the rolls are golden brown and crispy.
- Remove the rolls to a plate lined with paper towels or a wire rack to drain excess oil.
- Serve hot with 1 1/2 tbsp Japanese mayonnaise and 1 1/2 tbsp Heinz ketchup for dipping.