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Cheeseburger Egg Roll Recipe

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3.9 from 68 reviews

Crispy and flavorful Cheeseburger Egg Rolls combine classic cheeseburger ingredients wrapped in a golden, fried egg roll wrapper, served with a tangy homemade Big Mac sauce. Perfect as a fun appetizer or snack, these egg rolls feature seasoned ground beef, melted cheddar, pickles, and onions, all fried to perfection for a delicious bite-sized treat.

  • Total Time: 45 minutes
  • Yield: 17 servings

Ingredients

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

  1. Cook the Beef: In a large skillet, add the ground beef and sauté over medium heat until browned and no pink remains. Remove from heat and drain any excess fat.
  2. Sauté Onions: Add the diced onions to the skillet with the beef and cook for an additional 2 minutes, then remove from heat.
  3. Add Fillings: To the beef mixture, stir in shredded cheddar cheese, diced pickles, salt, and pepper. Mix until the cheese just begins to melt. Allow the mixture to cool to room temperature before using it to fill the egg rolls.
  4. Prepare Egg Roll Wrappers: Lightly wet the edges of each egg roll wrapper with the egg wash made from beaten egg and water. Place 3-4 tablespoons of the cooled beef mixture on the lower third of each wrapper.
  5. Roll Egg Rolls: Fold the corner closest to you over the filling, tucking it gently underneath. Press the sides down to flatten the wrapper over the filling, then fold in the right and left corners towards the center.
  6. Seal Egg Rolls: Brush the top corner of the wrapper with more egg wash and roll tightly until sealed. Repeat this process for all wrappers.
  7. Heat Oil: In a large skillet, heat canola or vegetable oil to 350°F (175°C).
  8. Fry Egg Rolls: Fry 5 to 6 egg rolls at a time for about 3-4 minutes on each side, until golden brown and crispy.
  9. Drain: Remove the egg rolls from the oil and drain on paper towels. Transfer to a wire rack to keep bottoms crisp and prevent sogginess.
  10. 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.
  11. Serve: Serve the hot cheeseburger egg rolls with the homemade Big Mac sauce on the side for dipping.

Notes

  • Make sure the beef mixture is cooled before filling the egg rolls to prevent the wrappers from becoming soggy or tearing.
  • If you don’t have a thermometer, test the oil temperature by dropping a small piece of wrapper in the oil; it should bubble and rise to the surface immediately.
  • Use a wire rack for draining to keep the egg rolls crispy instead of placing them directly on paper towels.
  • You can prepare the Big Mac sauce ahead of time and refrigerate it for up to 3 days.
  • For a lower-fat option, use lean ground beef and bake the egg rolls at 400°F for 15-20 minutes, flipping halfway through.
  • Author: ELLA
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Appetizer
  • Method: Frying
  • Cuisine: American

Find it online: https://ellarecipe.com/cheeseburger-egg-roll-recipe/