Overview & Concept
Cheeseburger Egg Rolls are a fun fusion dish: you take the flavors of a cheeseburger (ground beef, cheese, onions, pickles, condiments) and wrap them in an egg roll (or spring-roll) wrapper, then fry or bake them to crisp perfection. They’re ideal as appetizers, party snacks, or even a fun main with a salad or side.
Key things to watch for:
Don’t overfill the wrappers, or they might burst.
Drain excess grease from the cooked beef so the rolls don’t get soggy.
Seal the rolls well (use an “egg wash” or flour slurry) so they don’t unravel while cooking.
Fry at proper temperature (around 350 °F / 175–180 °C) so the outside crisps before the interior overheats.
You can also make a dipping sauce (e.g. burger sauce, “Big Mac”–style sauce, or ketchup/mayo based).
I’m going to give you a “base” recipe plus optional tweaks, tips, and variations.
Ingredients (Base)
Here is a good baseline that yields ~ 15–20 egg rolls (depending on size):
For the filling
1 pound (≈ 450 g) ground beef (80/20 or similar)
1 medium onion, finely diced
2 cloves garlic, minced (optional)
½ cup dill pickles, finely chopped (or pickle relish)
1 to 1½ cups (approx) shredded cheddar cheese (or American cheese, or a blend)
Salt and black pepper, to taste
Optional: 1 teaspoon Worcestershire sauce
Optional: ½ teaspoon onion powder, ½ teaspoon garlic powder
Optional: A little ketchup, mustard, or BBQ sauce mixed in (for extra burger flavor)
For wrapping / sealing
Egg roll wrappers (15–20, depending on size)
1 large egg + 1 tablespoon water (to make an “egg wash” for sealing)
A little cornstarch or flour (optional) to dust or strengthen wrapper edges
For frying (or cooking)
Oil (vegetable, canola, peanut, or similar) for deep frying or shallow fry
If baking or air frying: cooking spray or brush-on oil
Optional: Dipping sauce / “burger sauce”
You can serve with ketchup, mustard, or more interestingly, with a homemade burger sauce (“Big Mac sauce” style) or a creamy dip. Example ingredients:
½ cup mayonnaise
2–3 tablespoons ketchup
1 tablespoon mustard
1 tablespoon pickle relish or finely chopped pickles
1 teaspoon vinegar (e.g. white or apple cider)
Pinch of paprika, onion powder, garlic powder
Salt & pepper to taste
Equipment & Prep Notes
A large skillet or frying pan for cooking beef
A mixing bowl
A clean work surface or board for rolling
A small bowl and brush for egg wash
A deep fryer, heavy pot, or deep pan for frying
A thermometer (optional but very helpful) to ensure oil is ~ 350 °F (175 °C)
Wire cooling rack + paper towels (to drain cooked rolls)
You’ll also want to have all your ingredients prepped (onions diced, pickles chopped, cheese shredded) to make the assembly smoother.
Step‑by‑Step Instructions
1. Cook the beef (and onions/garlic)
Heat a skillet over medium-high heat.
Add the ground beef. Break it up into small pieces as it cooks.
Once the beef is partly browned, add the diced onion (and garlic, if using). Continue cooking until the beef is fully browned, onions are soft, and no pink remains.
Drain off excess fat (important to prevent soggy wrappers).
Return to low heat and season: add salt, pepper, Worcestershire (if using), onion powder, garlic powder, or a little ketchup/mustard if you want extra flavor. Stir well.
Remove from heat and allow the mixture to cool somewhat (chair cool but not cold). You don’t want a piping-hot filling when rolling, because it could melt or weaken the wrappers.
2. Combine beef with pickles & cheese
In a bowl, combine the cooled beef mixture with the chopped pickles (or pickle relish).
Stir in shredded cheese. The heat from the beef helps melt it slightly, which helps bind the mixture.
Taste and adjust seasoning (if needed, add a bit more salt, pepper, or even a dash of hot sauce)
Let the filling rest so it’s easier to handle (not too hot).
3. Prepare the wrappers & sealant
Lay out your egg roll wrappers in a diamond shape (one point facing you).
Prepare the egg wash: beat the egg with water in a small bowl.
Optionally, you can lightly dust the wrapper edges with cornstarch or flour to strengthen the seal.
4. Roll the egg rolls
For each roll:
Place ~2 to 3 tablespoons (or whatever your wrapper size allows) of the beef/pickle/cheese filling in the lower middle portion of the wrapper, leaving margin on all sides. (Don’t overfill.)
Optionally, place a small extra slice of cheese or cheese strip atop the filling (for extra cheesiness).
Fold the bottom corner up over the filling, tucking slightly under to enclose.
Fold in the left and right corners toward the center (so the filling is enclosed in a rectangular packet).
Brush the top corner with egg wash (or water/flour slush) and roll from bottom to top to seal tightly.
Place the finished roll seam-side down on a tray.
Repeat with remaining wrappers and filling.
(Optional) Cover the tray loosely with plastic wrap and chill in the fridge for 10–15 minutes — this helps the rolls firm up and seal better.
5. Fry (or bake / air-fry) the egg rolls
Deep frying (traditional & crispest)
In a deep pot or fryer, heat oil to about 350 °F (175 °C).
Fry rolls in batches (don’t overcrowd) for ~3–5 minutes, turning as needed so all sides become golden brown and crisp.
Remove and drain on wire rack or paper towels.
Serve hot.
Shallow frying (less oil)
Use a pan with enough oil to cover halfway up the rolls. Fry one side, then flip to cook the other side. This can work, though edges may not be quite as uniformly crispy.
Baking / Air Frying (less oil / for lighter version)
Preheat oven to ~400 °F (200 °C). Place rolls seam-side down on a baking sheet lined with parchment. Brush or spray them with a little oil. Bake ~15–20 minutes (flipping halfway) until golden and crispy.
Or air fry at ~375–390 °F (190–200 °C) for 8–12 minutes, turning once.
Note: The fried version has the best crisp texture, but baked/air-fried versions are good alternatives when you want less oil.
6. Make the dipping sauce (if using)
While the rolls cook:
In a bowl, combine mayonnaise, ketchup, mustard, pickle relish, vinegar, and seasonings (paprika, garlic/onion powders).
Whisk until smooth.
Adjust to taste: more tang, sweetness, etc.
Chill until serving time (flavor melds better if it rests).
7. Serve
Arrange the cheeseburger egg rolls on a platter (you can cut them diagonally for nice presentation).
Serve warm with the dipping sauce on the side.
Optionally, garnish with chopped pickles, extra shredded cheese, or green onion.
Estimated Time Breakdown
Step Time Estimate
Prep (chopping, cheese shredding) 10–15 min
Cooking beef & mixing filling 5–10 min
Cooling / resting filling 5 min
Assembly (rolling) 15–20 min
Frying / cooking 5–10 min (per batch)
Sauce prep 5 min
Total ~ 45–60 minutes
If you chill or freeze (see below), total time spans can be longer.
Tips, Tricks & Variations
Tips for Success
Drain fat well: After cooking the beef, pour off excess grease or blot with paper towels. Excess fat will make the wrappers soggy or prone to breaking.
Don’t overfill: Leaving margin around edges helps with sealing.
Roll tightly: Press the sides as you roll so it’s compact.
Seal well: Use egg wash or flour slurry (flour + water) to “glue” the wrapper edges.
Temperature control for frying: If oil is too cool, the wrapper soaks up fat; too hot, outer shell will brown before inner filling heats properly.
Drain properly: Use a wire rack over paper towels rather than just stacking on paper (that keeps the bottoms crisp).
Serve immediately: These are best while still hot and crisp.
Make ahead / freezing: You can assemble and freeze the raw egg rolls (flash-freeze on a tray, then bag). Fry from frozen (add ~1–2 minutes to cooking). Or bake from frozen.
Crisp recovery: If leftovers get a little soft, re-crisp in oven or air fryer for a few minutes.
Flavor & Ingredient Variations
Cheese choice: Use American cheese, Colby, Monterey Jack, pepper jack, or mix.
Meat alternative: Use ground turkey, chicken, or plant-based crumbles.
Add-ins: Cooked and crumbled bacon, sautΓ©ed mushrooms, diced tomatoes (but drain well), jalapeΓ±os for heat.
Sauce variations: Use Thousand Island dressing, ranch + sriracha, BBQ sauce + mayo, or spicy aioli.
Spices: Add smoked paprika, cayenne, chili powder to the beef for a spicy version.
Herbs: Fresh chopped parsley, chives, or green onions mixed into filling.
Wrapper choice: Some use spring-roll wrappers or wonton wrappers (thinner), but egg roll wrappers are more durable.
Crispy coating: After wrapping, you can lightly dust with a bit of cornstarch to give extra crunch.
Serving Suggestions
Serve with extra pickles, lettuce, tomato slices on the side (lettuce inside will wilt, so better fresh as side).
Add a small salad or slaw on side.
Pair with fries or sweet potato fries for a full “burger-style” meal.
Serve with multiple dipping sauces to offer variety.
Full Example: “Cheeseburger Egg Rolls with Special Sauce” (Adapted)
Here’s a fully fleshed–out example adapted and merged from various sources:
Ingredients (makes ~15 egg rolls)
1 lb ground beef
1 medium onion, grated or finely diced
4 slices bacon, chopped (optional)
2 cloves garlic, minced
Salt & black pepper
1 tablespoon soy sauce (optional)
1 cup shredded cheddar cheese
½ cup chopped dill pickles or pickle relish
15–16 egg roll wrappers
1 egg + 1 tablespoon water (egg wash)
Oil for frying
For the special sauce
⅓ cup mayonnaise
¼ cup ketchup
1 tablespoon relish or chopped pickles
1 tablespoon vinegar (e.g. white or rice vinegar)
¼ teaspoon paprika
¼ teaspoon garlic powder
Salt & pepper
Steps
In a skillet over medium-high, cook bacon (if using) until crisp. Remove and drain, leaving some fat.
Add ground beef, onion, garlic; cook until beef is browned and onions soft. Season with salt, pepper, soy sauce. Drain excess fat.
Remove from heat; stir in cheese and pickles. Let cool.
Lay each wrapper in a diamond orientation. Spoon ~¼ cup of filling into lower third.
Fold bottom corner over, tuck in sides, brush egg wash on top corner, and roll tightly.
Heat oil in a deep pot to ~350 °F (175 °C). Fry in batches ~3–4 minutes, turning for even color.
Drain.
Meanwhile, whisk together sauce ingredients; chill.
Serve hot with sauce.
This is very close to versions you’ll find in Food Network / cuisine magazines.
myrecipes.com
+3
cuisineathome.com
+3
Southern Living
+3
Why ~2000 Words? (Explanation of Coverage)
I included:
Ingredient lists (base + optional)
Equipment & prep notes
Step-by-step process (cooking beef, mixing, rolling, frying)
Sauce preparation
Time estimates
Tips & tricks (rolling, sealing, draining, frying)
Variations & substitutions
Serving ideas
A full example recipe
Notes on freezing & reheating
You can adapt according to portions, dietary preferences, or equipment (oven, air fryer).
If you like, I can format this as a printable recipe card (condensed), or adapt it for air fryer only or for vegetarian/vegan version. Do you want me to send that version too?
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