Cheeseburger Egg Rolls Recipe

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.

Prep Time10 mins

Cook Time10 mins

Total Time20 mins

Course: Side Dish

Cuisine: American

Keyword: cheeseburger egg roll, cheeseburger egg rolls, cheeseburger egg rolls recipe, how to make cheeseburger egg rolls

Servings: servings

Calories: 253kcal

Author: Luna Regina

Ingredients

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

Instructions

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.

Notes

(*) Only part of this ingredient will end up in the final product and we have calculated nutritional values based on that amount. The whole amount is needed for the coating and cooking process, but what actually ends up being consumed is 1 1/2 tbsp of canola oil in total.

Nutrition