Cheeseburger Egg Rolls Recipe

I remember the first time I bit into a cheeseburger egg roll—it was during one of those impromptu family cookout nights. You know the kind, where you end up throwing things together because you’re too busy catching up to stick to the menu. My brother came up with the idea, using leftover burger ingredients and some egg roll wrappers we’d forgotten about in the back of the fridge. The result? A perfect mashup of crispy, golden egg rolls filled with all the cheesy, savory goodness of a classic cheeseburger. They were an instant hit—especially with the kids. Now, this quirky, fun dish has become a go-to in our house when we want something indulgent and easy to share.

These cheeseburger egg rolls are a fantastic crowd-pleaser, whether you’re prepping them for a game day, a casual get-together, or simply craving comfort food with a twist. They combine the juicy, cheesy flavor of a cheeseburger with the crispy exterior of an egg roll, which adds a whole new texture dimension. Plus, they’re portable! No need for buns or extra fixings—everything’s already neatly tucked inside. If you’re someone who loves fusion food and getting creative in the kitchen, this recipe is definitely for you.

this RECIPE

A cheeseburger in egg roll form? Here’s how I stumbled upon perfection!

One summer BBQ, we were running low on burger buns, and I was left with a tray of cooked ground beef, shredded cheese, and all the toppings that make a burger irresistible. My brother, ever the creative cook, spotted a pack of egg roll wrappers in the fridge. What happened next was pure kitchen magic—he stuffed those wrappers with the beef mixture, folded them up, and deep-fried them to a golden, crispy finish. The result was a bite that hit all the best notes of a cheeseburger: juicy beef, tangy pickles, melted cheese, and that satisfying crunch you don’t quite get from a burger bun.

I remember the smell of them frying—like burgers sizzling on the grill but with a tantalizing hint of something extra. The moment we cut into them and watched that oozy cheese mix with the pickles and ketchup, we knew we had struck gold. They became the star of our cookout that night, and to this day, I can’t host a gathering without making a batch.

The origin story: fusion food meets fun

Egg rolls have their origins in Chinese-American cuisine, where they became a popular takeout staple in the U.S. The idea of stuffing an egg roll wrapper with anything other than traditional fillings is where fusion cuisine steps in—and that’s where this cheeseburger egg roll was born. With burger joints being an all-American favorite and egg rolls offering the perfect crispy vessel, this combination makes total sense. It’s like the best of both worlds, with a nod to comfort food and a wink at creativity in the kitchen.

Let’s talk ingredients: the good, the better, and the “oops, I’m out of that”

• Ground beef: This is the heart of the filling, giving you that classic burger taste. I recommend using 80/20 beef for the perfect balance of flavor and juiciness. If you’re out, ground turkey or chicken works too, though you’ll miss a bit of the richness.
• Cheddar cheese: Shredded cheddar gives you the oozy, melty goodness in every bite. You can swap it out for American or pepper jack if you want something a bit sharper or spicier. Just make sure it’s a cheese that melts well!
• Pickles: Don’t skip the pickles! Their tang cuts through the richness of the beef and cheese. If you’re not a pickle person, you could sub in jalapeños for some heat or even diced tomatoes for a fresh bite.
• Onion: Adds a bit of bite and sweetness to the mix. I prefer finely chopped yellow onions, but red onions or even scallions would work in a pinch.
• Ketchup & mustard: These two are the essential burger condiments that really bring the flavor of a cheeseburger to life inside the egg roll. You could play with the ratios depending on your taste. Sometimes, I even throw in a bit of BBQ sauce for a smoky kick.
• Egg roll wrappers: These are readily available in most grocery stores, often in the refrigerated section near the tofu or fresh pasta. They’re the key to achieving that crispy outer shell.
• Oil for frying: Vegetable or canola oil works best for frying as they have a high smoke point. If you want to bake the egg rolls instead, use a generous brush of oil or a spritz of cooking spray to help them crisp up.

Kitchen gear: What you need (and what you can totally skip)

For this recipe, you don’t need much beyond the basics, but there are a few tools that can make the process smoother:

• A large skillet: To brown your beef and sauté the onions, you’ll need a good-sized skillet. A non-stick pan works well, but if you use cast iron, you’ll get an even better sear on your beef.
• Deep fryer or large pot: If you have a deep fryer, that’s perfect for frying the egg rolls. But a heavy-bottomed pot with enough oil will do the trick too. Just make sure you’ve got a thermometer handy to keep that oil at a steady 350°F.
• Tongs or a slotted spoon: These will help you flip the egg rolls while frying and lift them out of the oil without splattering.
• Paper towels: To drain the excess oil. No one likes a soggy egg roll!

Step-by-step: My foolproof method (and a few hard-learned lessons)

1. Cook the beef and onions

Start by browning the ground beef and onions together in a skillet over medium heat. You want the beef fully cooked and the onions soft, but not too caramelized. Stir occasionally and break up the beef so you don’t get big chunks (unless you love a chunky filling). Once it’s cooked, drain any excess fat to avoid greasy egg rolls.

2. Flavor it up

With the beef off the heat, stir in the ketchup, mustard, salt, and pepper. This mix should remind you of the best burger you’ve ever had. Adjust the amounts based on your taste—want more tang? Add more mustard. Prefer it sweeter? Go heavier on the ketchup. Once seasoned to your liking, fold in the shredded cheddar and diced pickles while everything’s still warm. The cheese will start to melt just enough to bind the filling together.

3. Roll ‘em up!

Lay an egg roll wrapper flat on a clean surface. Add about 2 tablespoons of the filling to the center. Fold the bottom corner over the filling, then fold in the sides, and roll it up like a burrito. Seal the edges with a bit of water to make sure they don’t burst open during frying (learned that the hard way after a couple of cheese explosions!).

4. Fry to perfection

Heat your oil to 350°F and fry the egg rolls in small batches. Don’t overcrowd the pot—this can lower the oil temperature and leave you with soggy rolls. Fry each one for 3-4 minutes, turning occasionally until they’re golden brown on all sides. Drain them on paper towels and get ready for some crispy, cheesy goodness.

Variations you’ll want to try

• Gluten-free: Use gluten-free egg roll wrappers (they’re out there!) or make your own using rice paper. Just be aware that rice paper wrappers will give you a different texture.
• Low-carb/Keto: Ditch the wrappers and turn this into a “cheeseburger bowl.” Serve the beef mixture over lettuce or in lettuce wraps for a low-carb alternative.
• Vegan: Substitute the ground beef with a plant-based meat alternative like Beyond Meat or Impossible, and use vegan cheddar cheese. Swap the egg roll wrappers with vegan versions too.
• Breakfast twist: Add scrambled eggs to the filling and swap the pickles for hash browns to turn these into breakfast cheeseburger egg rolls!

Serve them hot and crispy

For a fun presentation, serve these egg rolls in a basket lined with parchment paper, just like you would fries. Garnish with some extra pickles on the side or sprinkle them with sesame seeds for a cheeky nod to burger buns. Pair them with classic burger dipping sauces like ranch, BBQ sauce, or even more ketchup and mustard.

What to drink?

For an all-American classic pairing, you can’t go wrong with a cold, fizzy soda like Coke or root beer. If you’re feeling more adult, a crisp lager or a light IPA would complement the richness of the egg rolls perfectly. If wine’s your thing, a chilled rosé or a light-bodied red like a Pinot Noir would be delicious.

Storage and reheating tips

If you have leftovers (though, let’s be honest, you probably won’t), store them in an airtight container in the fridge for up to 3 days. Reheat them in an oven or air fryer at 375°F until they’re crispy again. Avoid the microwave, as it’ll make them soggy.

Scaling up or down

This recipe makes about 10 egg rolls, but you can easily scale it. Just remember, if you’re doubling the recipe, fry in small batches so you don’t crowd the pot. If you’re making just a few for yourself, freeze any leftover beef mixture for a quick weeknight snack later.

Common issues and how to fix them

• Leaky egg rolls? Make sure you’re sealing the edges properly with water, and don’t overstuff them.
• Soggy egg rolls? Fry them in small batches and make sure your oil stays at 350°F. Also, drain them well on paper towels.
• Burnt edges? Keep an eye on them while frying, as egg rolls can go from golden to burnt pretty quickly.

FAQs

1. Can I bake these instead of frying?
Yes! Brush them with oil and bake at 400°F for about 12-15 minutes, flipping halfway through.

2. Can I make these ahead of time?
You can assemble the egg rolls and freeze them before frying. When you’re ready, fry straight from frozen—just add a minute or two to the cooking time.

3. What dipping sauces work best?
Ranch, BBQ sauce, or a mixture of ketchup and mayo are all great options. Get creative!

4. Can I use ground turkey instead of beef?
Absolutely! Just be aware that turkey is leaner, so you might want to add a bit more seasoning for flavor.

5. How do I prevent them from opening while frying?
Make sure to roll them tightly and use a bit of water to seal the edges securely.

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