Description

These Cheeseburger Egg Rolls combine all the flavors of a classic cheeseburger wrapped in a crispy egg roll. Ground beef, onions, cheddar cheese, pickles, mustard, and ketchup come together in a savory filling, wrapped in egg roll wrappers and fried to golden perfection. They’re perfect as a fun appetizer or snack, served with a tangy homemade dipping sauce.

Ingredients

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For the Filling:

1 lb ground beef (80% lean)
1 small onion, finely diced
1/2 cup shredded cheddar cheese
1/4 cup pickles, diced (optional)
1 tablespoon yellow mustard
2 tablespoons ketchup
Salt and pepper, to taste
12 egg roll wrappers
Oil for frying (vegetable or canola oil)

For the Dipping Sauce (optional):

1/4 cup mayonnaise
1 tablespoon ketchup
1 teaspoon mustard
1 teaspoon pickle juice (or diced pickles)
Salt and pepper, to taste

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Instructions

Prepare the Filling: In a skillet over medium heat, cook the ground beef and finely diced onion until the beef is browned and onions are softened. Drain any excess grease carefully to avoid a greasy filling. Stir in shredded cheddar cheese, yellow mustard, ketchup, diced pickles if using, and season with salt and pepper to taste. Remove from heat and allow the mixture to cool slightly so it is easier to handle when assembling.
Assemble the Egg Rolls: Lay one egg roll wrapper on a clean surface with a corner facing you like a diamond shape. Place about 2 tablespoons of the prepared beef filling in the center of the wrapper. Fold the bottom corner over the filling, then fold in the two side corners tightly to enclose the filling. Roll upward firmly toward the top corner and seal the edge with a dab of water to prevent opening during frying.
Fry the Egg Rolls: Heat 1 to 2 inches of vegetable or canola oil in a deep pan or skillet over medium heat until it reaches 350°F (180°C). Carefully place egg rolls in the hot oil in batches, avoiding overcrowding the pan. Fry each side for about 3 to 4 minutes or until the wrappers turn a deep golden brown and crisp. Use tongs to flip the egg rolls halfway through cooking. Once fully cooked, remove and drain on paper towels to absorb excess oil.
Make the Dipping Sauce: In a small bowl, combine mayonnaise, ketchup, mustard, and pickle juice or diced pickles. Stir well and season with salt and pepper to taste. Chill briefly if desired before serving.
Serve: Serve the crispy cheeseburger egg rolls warm alongside the tangy dipping sauce for the perfect crowd-pleasing appetizer or snack.

Notes

Use 80% lean ground beef for a juicy filling without too much grease.
Pickles are optional but add a nice tang and crunch to the filling.
When frying, do not overcrowd the pan to maintain a consistent oil temperature and even cooking.
Ensure the egg roll wrappers are sealed well to prevent filling from leaking during frying.
Leftover egg rolls can be reheated in an oven or air fryer to maintain crispiness.
If you prefer a lighter cooking method, try baking the egg rolls at 425°F for 15-20 minutes, turning halfway, though frying yields the crispiest results.