Get ready to experience the ultimate fusion comfort food – Cheeseburger Egg Rolls! These crispy, golden bundles combine everything you love about a juicy cheeseburger with the satisfying crunch of an egg roll wrapper. It’s the perfect handheld treat that bridges American classics with Asian-inspired cooking techniques.
I created these on a whim when craving both takeout and fast food simultaneously, and they’ve become an instant family favorite. The savory beef filling, melty cheese, and classic burger condiments all wrapped up in a crispy package will have everyone reaching for seconds!
Why You’ll Love This
- Fun twist on two beloved comfort foods that’s perfect for game day or casual gatherings
- Crispy exterior with a juicy, cheesy interior creates an irresistible texture contrast
- Kid-friendly and customizable – let everyone add their favorite burger toppings
- Can be prepped ahead and fried just before serving
- Easier than you think – if you can fold a burrito, you can make these egg rolls!
Ingredients
- 17 egg roll wrappers
- 1 lb ground beef (80/20)
- 2 teaspoons salt
- ½ teaspoon pepper
- ½ yellow onion, medium, small dice
- ½ cup pickles, diced
- 2 cups cheddar cheese, shredded
- Canola or vegetable oil for frying
- 1 egg
- 1 tablespoon water
- ½ cup mayonnaise
- 3 tablespoons sweet pickle relish
- 1 tablespoon yellow onion, finely minced
- 1 tablespoon white vinegar
- 2 tablespoons ketchup
- 2 teaspoons yellow mustard
- ½ teaspoon paprika
- ¼ teaspoon onion powder
- ¼ teaspoon salt
Instructions
- In a large skillet, sauté ground beef over medium heat until browned with no pink remaining. Drain excess fat. Add diced onions and cook for 2 minutes. Remove from heat, then stir in cheese, pickles, salt, and pepper until cheese is slightly melted. Let cool completely.
- Whisk together egg and water for the egg wash. For Big Mac sauce, whisk together mayo, ketchup, mustard, relish, onions, paprika, vinegar, onion powder, and salt until combined.
- Wet the edges of each wrapper with egg wash. Place 3-4 tablespoons of filling on the lower third. Roll the corner closest to you over the filling, tuck under, and press sides to flatten. Fold right and left corners toward center.
- Brush the opposite corner with egg wash and roll tightly until sealed. Repeat with remaining wrappers.
- Heat oil to 350°F in a large skillet. Fry 5-6 egg rolls at a time for 3-4 minutes per side until golden and crispy.
- Remove from oil and drain on paper towels, then place on a wire rack to prevent soggy bottoms. Serve hot with Big Mac sauce for dipping.
Tips & Variations
- For a bacon cheeseburger version, add 4-5 strips of cooked, crumbled bacon to the filling
- Make it leaner by using ground turkey or chicken instead of beef
- Add finely diced tomatoes to the filling after cooking for freshness (but remove excess moisture first)
- Try different cheese varieties like pepper jack or American for different flavor profiles
- Air fryer option: Spray egg rolls with cooking spray and air fry at 375°F for 8-10 minutes, turning halfway
- Baked option: Place on a parchment-lined baking sheet, brush with oil, and bake at 425°F for 15-20 minutes until golden
Serving Suggestions
Serve these cheeseburger egg rolls with small ramekins of ketchup, mustard, and special sauce (mix equal parts mayo, ketchup, and relish) for dipping. They pair perfectly with crispy french fries, onion rings, or a simple side salad to balance the richness.
For a fun burger bar-inspired spread, set out additional toppings like shredded lettuce, diced tomatoes, and sliced avocado so everyone can customize their plate.
Notes
- Store leftover egg rolls in an airtight container in the refrigerator for up to 3 days
- To reheat, place in a 350°F oven for 10 minutes or air fryer for 3-4 minutes until crispy again
- The filling can be made up to 24 hours in advance and stored in the refrigerator
- Ensure the oil is at the right temperature (350°F) – too low and they’ll be greasy, too high and they’ll burn
FAQs
Can I freeze these egg rolls?
Yes! Freeze uncooked egg rolls on a baking sheet until solid, then transfer to a freezer bag for up to 3 months. Fry from frozen, adding 1-2 minutes to the cooking time.
Can I use spring roll wrappers instead?
While you can use spring roll wrappers, they’re thinner than egg roll wrappers and may tear more easily. If using spring roll wrappers, be gentle when filling and rolling.
How do I know when the oil is ready for frying?
If you don’t have a thermometer, drop a small piece of egg roll wrapper into the oil – it should sizzle immediately and float to the top when the oil is ready.
My egg rolls are bursting during frying. What am I doing wrong?
You may be overfilling them or not sealing them properly. Use less filling, make sure the sides are tightly tucked, and seal well with water.
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