Introduction
Hey there, fellow food lover! Are you ready to dive into something seriously fun and ridiculously delicious? Imagine all the best parts of a classic cheeseburger – the savory beef, the melted cheese, that little kick of ketchup and mustard – all wrapped up in a perfectly golden, crispy shell. Sounds amazing, right? That’s exactly what we’re making today: Cheeseburger Egg Rolls! This recipe takes everything you love about that iconic diner favorite and transforms it into a portable, party-ready, utterly craveable bite. Trust me, once you try these, you’ll never look at egg rolls or cheeseburgers the same way again. They’re surprisingly easy to whip up and guaranteed to be a total crowd-pleaser!
Why You’ll Love This Recipe
- Fast: From start to crispy finish, you can have these ready to eat in under an hour. Perfect for a spontaneous snack attack!
- Easy: We’re talking simple ingredients and straightforward steps. Even if you’re new to rolling egg rolls, I’ll walk you through it – it’s much easier than it looks!
- Giftable/Party-Ready: Bring a platter of these to your next gathering and watch them disappear in minutes. They’re unique, fun, and always a hit!
- Crowd-Pleasing: Seriously, who doesn’t love cheeseburgers AND crispy fried goodness? This is comfort food elevated.
Ingredients
Gather up these simple goodies. Most of these are probably already in your pantry and fridge!
- For the filling:
- 1 pound ground beef or turkey: Whatever your favorite is! I usually go for 80/20 ground beef for the best flavor.
- 1 small onion, finely chopped: Adds a nice aromatic base. Make sure it’s really finely chopped so it blends into the filling.
- 1 cup shredded cheddar cheese: Sharp or mild, your call! This is where that classic cheeseburger goodness comes from.
- ¼ cup ketchup: Essential for that signature tangy sweetness.
- 1 tablespoon yellow mustard: Brings that classic mustard bite.
- 1 tablespoon Worcestershire sauce: My secret weapon! It adds a deep, savory umami flavor that really makes the beef sing.
- Salt and pepper to taste: Just enough to season your filling perfectly.
- For assembly and frying:
- 12-15 egg roll wrappers: You can find these in the refrigerated section near the produce or tofu at most grocery stores. Make sure they’re egg roll wrappers, not wonton or spring roll wrappers (they’re different sizes and textures!).
- 1 large egg, beaten (for sealing): This is our “glue” to make sure those delicious fillings stay put!
- Vegetable oil for deep frying: You’ll need a few cups, enough to submerge the egg rolls halfway or completely depending on your pot. Canola or peanut oil also work well.
How to Make It
Alright, let’s get cooking! Making these is easier than you think. Just follow along!
Step 1: Cook the Filling. Grab a large skillet and cook your ground beef or turkey over medium heat. Add the finely chopped onion and cook until the meat is browned and the onion is soft and translucent, about 5-7 minutes. This next part is CRUCIAL for crispy egg rolls: drain off all the excess grease. I mean, really get it out of there! You can tilt the pan and spoon it out, or transfer the meat mixture to a colander lined with paper towels. A greasy filling makes for a soggy egg roll, and nobody wants that!
Once the grease is drained, put the meat mixture back in the skillet (off the heat) or in a medium bowl. Stir in the shredded cheddar cheese, ketchup, yellow mustard, and Worcestershire sauce. Mix everything together until the cheese is starting to melt from the residual heat and everything is well combined. Give it a little taste and add salt and pepper if needed. The filling is ready!
Step 2: Set Up Your Rolling Station. Get out your egg roll wrappers. Carefully separate them – they can stick together! Cover the stack with a damp paper towel while you work to keep them from drying out (dry wrappers crack when you try to roll them). Set out a small bowl with your beaten egg (this is your egg wash) and a plate or baking sheet for the finished, un-fried egg rolls.
Step 3: Fill and Roll! Place an egg roll wrapper on a clean, dry surface (like a cutting board or your counter) with one corner pointing towards you (like a diamond). Put about 2-3 tablespoons of the filling just below the center of the wrapper. Don’t overstuff it, or they’ll be hard to roll and might burst when frying!
Now, fold the bottom corner up over the filling and tuck it in tightly. Fold the left and right corners towards the center, overlapping slightly like an envelope. Now, starting from the bottom (the part you just folded), roll the wrapper tightly upwards. Before you reach the top corner, dip your fingers in the egg wash and moisten that top corner. Finish rolling all the way up, using the egg wash to seal the roll. Press gently to make sure it’s sealed well. Place the rolled egg roll on your prepared plate or baking sheet and repeat with the remaining filling and wrappers.
Step 4: Fry ‘Em Up! Pour about 1-2 inches of vegetable oil into a heavy-bottomed pot or Dutch oven. Heat the oil over medium-high heat to about 350-375°F (175-190°C). If you don’t have a thermometer, you can test the oil by dropping a small piece of wrapper in – it should sizzle immediately and turn golden in about 30-60 seconds.
Carefully place 3-4 egg rolls into the hot oil at a time, being careful not to overcrowd the pot (this lowers the oil temperature and makes them greasy). Fry for 2-3 minutes per side, or until they are a beautiful golden brown and crispy all over. Use tongs to carefully flip them. Once golden, use tongs to remove the egg rolls from the oil and place them on a wire rack set over a paper towel-lined plate to drain any excess oil. Repeat with the remaining egg rolls.
Let them cool for just a couple of minutes (the inside will be hot!) and serve them up with your favorite dipping sauces. Enjoy that crispy, cheesy, meaty goodness!
Substitutions & Additions
Want to mix things up? These egg rolls are super flexible!
- Meat Swap: Not a beef fan? Ground turkey works beautifully! You could even try ground chicken or a plant-based crumble.
- Cheese Please: Instead of cheddar, try Monterey Jack, Pepper Jack for a little heat, or even classic American cheese slices broken up into the filling.
- Get Saucy: Replace some of the ketchup/mustard with a spoonful of “special sauce” (like a mix of mayo, ketchup, relish, and a dash of vinegar).
- Extra Toppings: Finely chopped pickles, cooked and crumbled bacon, sautéed mushrooms, or a tiny bit of finely diced jalapeño make awesome additions to the filling!
- Alternative Cooking: Prefer not to deep fry? You can air fry these at 375°F (190°C) for 8-12 minutes, flipping halfway, until golden and crispy. You can also bake them on a parchment-lined baking sheet at 400°F (200°C) for 15-20 minutes, flipping halfway, but they won’t be quite as crispy as fried or air-fried. Brush them lightly with oil before baking for better browning!
Tips for Success
- Drain the Meat! I can’t stress this enough. Excess grease is the enemy of a crispy egg roll.
- Don’t Overstuff: It’s tempting, but too much filling makes rolling hard and can lead to blowouts in the oil.
- Keep Wrappers Covered: Egg roll wrappers dry out fast. Keep the unused ones under a slightly damp paper towel.
- Seal ‘Em Tight: Use that egg wash and press firmly to make sure the edges are sealed completely.
- Don’t Crowd the Pot: Fry in batches so the oil temperature stays high enough for optimal crispiness.
- Prep Ahead: You can make the cheeseburger filling a day in advance and store it in the fridge. You can also roll the egg rolls a few hours ahead of time and store them in a single layer on a plate or baking sheet, covered tightly with plastic wrap, in the fridge until you’re ready to fry.
How to Store It
Leftover Cheeseburger Egg Rolls? Lucky you!
Store cooked and cooled egg rolls in an airtight container in the refrigerator for 2-3 days. To reheat and get them crispy again, the best methods are using an air fryer (at 350°F/175°C for 5-7 minutes) or popping them in the oven (at 375°F/190°C for 10-15 minutes) until heated through and crispy. Microwaving will heat them but they will lose their crispness.
You can also freeze uncooked egg rolls! Place them in a single layer on a baking sheet and freeze until solid. Then, transfer the frozen egg rolls to a freezer-safe bag or container. They can be fried from frozen (they might take a little longer) or thawed in the fridge first.
FAQs
Got questions? I’ve got answers!
Q: Can I make these in an air fryer instead of deep frying?
A: Absolutely! See the “Substitutions & Additions” section above for basic instructions. It’s a great way to get a crispy result with less oil.
Q: What are the best dipping sauces for these?
A: Classic ketchup and mustard are a must! A side of ranch dressing is also fantastic, or mix up your own “special sauce” with mayo, ketchup, relish, and a dash of hot sauce.
Q: My egg rolls aren’t getting crispy, what am I doing wrong?
A: Make sure your oil is hot enough (around 350-375°F). Also, ensure you aren’t overcrowding the pot, as this lowers the oil temperature. And double-check that you drained all the grease from the meat filling!
Q: Can I make the filling ahead of time?
A: Yes, you can make the filling up to 2 days in advance and store it covered in the refrigerator. This makes assembly even quicker!
Crispy Homemade Cheeseburger Egg Rolls
Equipment
- Large skillet
- Colander optional, for draining
- Medium bowl for mixing filling or setting up rolling station
- Small bowl for egg wash
- Plate for un-fried egg rolls or draining
- Baking Sheet for un-fried egg rolls or draining
- Heavy-bottomed pot or Dutch oven for frying
- Thermometer optional, for oil temperature
- Tongs for frying
- Wire rack for draining
Ingredients
For the filling
- 1 pound ground beef or turkey 80/20 ground beef recommended
- 1 small onion finely chopped
- 1 cup shredded cheddar cheese sharp or mild
- 0.25 cup ketchup
- 1 tablespoon yellow mustard
- 1 tablespoon Worcestershire sauce
- Salt and pepper to taste
For assembly and frying
- 12 egg roll wrappers 12-15 wrappers; keep covered with a damp towel
- 1 large egg beaten, for sealing (egg wash)
- Vegetable oil for deep frying; few cups, enough to submerge
Instructions
- Grab a large skillet and cook your ground beef or turkey over medium heat. Add the finely chopped onion and cook until the meat is browned and the onion is soft and translucent, about 5-7 minutes.
- Drain off all the excess grease. You can tilt the pan and spoon it out, or transfer the meat mixture to a colander lined with paper towels.
- Once the grease is drained, put the meat mixture back in the skillet (off the heat) or in a medium bowl. Stir in the shredded cheddar cheese, ketchup, yellow mustard, and Worcestershire sauce. Mix everything together until the cheese is starting to melt from the residual heat and everything is well combined. Give it a little taste and add salt and pepper if needed. The filling is ready!
- Get out your egg roll wrappers. Carefully separate them – they can stick together! Cover the stack with a damp paper towel while you work to keep them from drying out. Set out a small bowl with your beaten egg (this is your egg wash) and a plate or baking sheet for the finished, un-fried egg rolls.
- Place an egg roll wrapper on a clean, dry surface with one corner pointing towards you (like a diamond). Put about 2-3 tablespoons of the filling just below the center of the wrapper. Don't overstuff it!
- Fold the bottom corner up over the filling and tuck it in tightly.
- Fold the left and right corners towards the center, overlapping slightly like an envelope.
- Now, starting from the bottom, roll the wrapper tightly upwards. Before you reach the top corner, dip your fingers in the egg wash and moisten that top corner.
- Finish rolling all the way up, using the egg wash to seal the roll. Press gently to make sure it's sealed well. Place the rolled egg roll on your prepared plate or baking sheet and repeat with the remaining filling and wrappers.
- Pour about 1-2 inches of vegetable oil into a heavy-bottomed pot or Dutch oven. Heat the oil over medium-high heat to about 350-375°F (175-190°C).
- Carefully place 3-4 egg rolls into the hot oil at a time, being careful not to overcrowd the pot. Fry for 2-3 minutes per side, or until they are a beautiful golden brown and crispy all over. Use tongs to carefully flip them.
- Once golden, use tongs to remove the egg rolls from the oil and place them on a wire rack set over a paper towel-lined plate to drain any excess oil. Repeat with the remaining egg rolls.
- Let them cool for just a couple of minutes and serve them up with your favorite dipping sauces.
Notes
- Drain all excess grease from the meat filling.
- Do not overstuff the wrappers.
- Keep unused egg roll wrappers covered with a damp paper towel.
- Use egg wash to seal the egg rolls tightly.
- Fry in batches to avoid overcrowding the pot.
- Filling can be made ahead (up to 2 days). Rolled egg rolls can be refrigerated for a few hours or frozen.