Cheeseburger Egg Rolls

This crispy cheeseburger egg roll recipe has become my most-requested party appetizer. It combines the juicy, cheesy, tangy flavors of a classic cheeseburger with the satisfying crunch of an egg roll wrapper. I first created these on a whim after watching my kids dip their burgers into ketchup, mustard, and ranch at the same time. One bite later and I knew I had something special. They’ve since become a staple at game nights, potlucks, and family gatherings.

When my brother brought a batch of these to our Super Bowl party, I didn’t even make it to the second quarter before getting asked for the recipe. They vanished so quickly my aunt actually hid two in the microwave for later.

• Ground beef or turkey: Juicy and flavorful base for the filling I usually go for 80 percent lean beef for the best balance of moisture and flavor
• Shredded sharp cheddar: Melts evenly throughout the filling and gives that essential cheeseburger tang
• Ketchup: Adds sweetness and acidity to mimic classic burger sauce
• Yellow mustard: Brings that familiar tangy kick that cuts through the richness
• Worcestershire sauce: Adds savory depth and ties all the flavors together
• Finely chopped onion: Sautéed with the beef to build sweetness and texture
• Egg roll wrappers: Provide a thin crispy shell once fried Look for fresh ones in the produce or refrigerated section for best results
• Beaten egg: Used to seal the wrappers so they don’t fall apart during frying
• Vegetable oil: You’ll need enough to fully submerge the egg rolls for even golden frying

Step-by-Step Instructions

Cook the Meat and Onion:

Brown the ground beef and chopped onion in a large skillet over medium high heat Stir frequently and break the meat up as it cooks until everything is fully browned Drain off any grease so the filling stays firm and flavorful

Add the Cheeseburger Flavor:

Lower the heat and stir in the cheddar ketchup mustard Worcestershire salt and pepper Mix thoroughly until the cheese melts and everything is evenly combined Let the mixture cool so it doesn’t soften the wrappers

Assemble the Egg Rolls:

Lay a wrapper on a flat surface so it forms a diamond Scoop about two tablespoons of the cooled filling into the center Fold the bottom corner up over the filling fold in the sides and roll up tightly Seal the top edge with beaten egg

Heat the Oil:

In a deep fryer or heavy pot heat enough vegetable oil to fully submerge the egg rolls Aim for 350 degrees Fahrenheit Use a thermometer to keep the temperature steady

Fry Until Golden:

Gently place a few egg rolls at a time into the hot oil Fry for two to three minutes per side until evenly golden and crispy Do not crowd the pan or the oil temperature will drop

Drain and Serve:

Transfer cooked egg rolls to a paper towel lined plate to drain Serve immediately while still hot and melty inside

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Storage Tips

Store any leftover cooked egg rolls in an airtight container in the fridge for up to three days Reheat in an oven or air fryer to maintain crispness Avoid the microwave unless you’re okay with a softer wrapper You can also freeze assembled uncooked egg rolls on a baking sheet then transfer to a bag Once ready fry from frozen with just a couple extra minutes of cook time

Ingredient Substitutions

Swap in ground turkey or even plant based ground if you want to lighten things up Try different cheeses like Monterey Jack pepper jack or Swiss Add-ins like chopped pickles or crumbled bacon bring even more flavor variety

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Serving Suggestions

Serve with dipping sauces like burger sauce ranch barbecue or even cheese sauce Pair with a platter of sliced pickles cherry tomatoes and shredded lettuce for a burger platter vibe Cut each egg roll in half on a diagonal and arrange on a platter for a more elegant appetizer display

Cultural Context

This recipe is a playful mashup of American fast food flavors and Asian style wrappers Egg rolls have been a staple in Chinese American cuisine for generations but they’ve also become a blank canvas for fusion ideas like this It’s a fun reminder that food traditions evolve and adapt and that a good idea doesn’t have to follow strict culinary rules

These cheeseburger egg rolls are proof that comfort food doesn’t have to be traditional to feel familiar Every time I make a batch someone asks what else I can wrap in an egg roll wrapper It’s that kind of curiosity and fun that keeps this recipe in my regular rotation

Recipe FAQs

→ Can I bake these instead of frying?

Yes! You can bake them at 400°F (200°C) for 15–20 minutes, turning once halfway. They’ll be less crispy but still tasty.

→ What sauces pair best with these egg rolls?

Try ketchup, mustard, ranch, barbecue, or a burger-style sauce made from mayo, ketchup, and pickle relish.

→ Can I make them ahead of time?

Yes, assemble them and refrigerate for a day or freeze them. Fry straight from frozen with an extra minute or two.

→ How do I keep the filling from leaking out?

Let the filling cool, don’t overfill, and seal the edges well with beaten egg to keep them tightly closed during frying.

→ Can I customize the filling?

Absolutely! Add bacon, diced pickles, or try different cheeses like Swiss or pepper jack for variety and flavor twists.