People will be climbing over each other to get to this awesome snack. Easy Cheeseburger Egg Rolls stuffed with juicy ground beef, melted cheese, and pickles. It’s served with a simple sauce on a side.
This is one appetizer that your family and friends will run to get to first. And if you dare to serve it at a party, people will start climbing over each other and tripping others to make sure they get some of these tasty egg rolls. They are pretty easy to make but make sure you make enough, because they will disappear fast. They will be a hit at your New Year’s party, football party, or anywhere finger foods are best to be served.
I was first introduced to Cheeseburger Egg Rolls at the restaurant I used to work in years ago. We got it as a special for the football season but I wasn’t sure about how popular it would be. I was a little thrown off by something inside an egg roll that is not the traditional cabbage and meat mixture. Cheeseburger in an egg roll? Hmmm…
Little did I know, it exploded off the menu! It even got so popular with the staff that waiters started ordering it as their lunch and cooks would “make a mistake” once in a while and drop an extra portion in a fryer. We all knew that the “oops” wasn’t an “oops” at all, but we didn’t care because we all got to have some.
Well, I recreated this tasty snack at home and it is a hundred times better. For one, they don’t come frozen in a bag. These egg rolls are homemade, fresh and super tasty. Homemade is always better, so I know you’ll love it.
Cheeseburger Egg Rolls
Ingredients
- Egg Rolls:
- 1 lb ground beef
- 1/2 medium yellow onion minced
- 1 Tbsp vegetable oil for cooking
- Salt and fresh cracked black pepper
- 5 slices American cheese
- 1/2 cup diced pickles
- 13-14 egg roll wrappers
- 1 egg white
- Oil for frying
- Sauce:
- 1/4 cup mayo
- 1 Tbsp tomato paste
- 1 garlic clove pressed
- 1 tsp paprika
- Salt and fresh cracked black pepper
Instructions
- Preheat a medium cooking pan over medium heat. Add a tablespoon of oil and minced onion. Saute until onion is translucent.
- Add ground beef to the pan and break it up as much as possible. Season with some salt and pepper, cover and cook until meat starts to brown. Stir well and make sure to keep breaking up all the meat clumps as it cooks. Drain off all the juices and place cooked meat into a mixing bowl.
- Break up cheese and add it to the bowl. Mix until all the cheese is melted and evenly incorporated. Stir in pickles.
- Heat up oil to about 350 degrees as you roll the egg rolls.
- Gently whisk egg while and set it close to you.
- To roll the egg rolls: place egg roll wrapper on a diamond. Spread about 2 tablespoons of cheeseburger filling in a line, leaving about an inch on each side. Gently and carefully, fold the corner that's closest to you over the cheeseburger mixture, and tuck under the filling. Fold both side corners toward center of wrapper, it will start to look like an open envelope. Dip your fingers in egg white and run it along the edges of the wrapper to seal better. Carefully roll up the egg roll.
- Fry egg rolls in batches until golden brown, turning once the bottom side turns golden.
- Whisk all ingredients for the sauce until completely incorporated. Serve with egg rolls.
Recipe Notes
Recipe from Lyuba @ willcookforsmiles.com All images and content are copyright protected. Please do not use my images without prior permission. If you want to share this recipe, please simply link back to this post for the recipe. Thank you.
Check out these great recipes from other bloggers:
Philly Cheese Steak EggRolls from Carlsbad Cravings
Loaded Mashed Potato EggRolls from Spend With Pennies
Southwest EggRolls from Taste and Tell
Cheesesteak EggRolls from A Family Feast
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Some More Appetizers From Me:
Bacon Onion Rings with Bacon Ranch Dipping Sauce
Homemade Soft Pretzel Twists with Creamy Buffalo Sauce
Homemade Pretzels with Beer Cheese Sauce
Roxana
December 27, 2015 at 9:48 amLyuba, these look like the yummiest egg rolls — I love that sauce! I’m going to have to make these next time I’m throwing a party or craving a cheeseburger. ;D
lyuba
December 29, 2015 at 9:40 amThank you, dear! I hope you will try them 🙂
Liz
December 27, 2015 at 9:25 pmLove the egg rolls. Thank you Lyuba.
lyuba
December 29, 2015 at 9:41 amAlways a pleasure! Thank you, Liz.
Julie @ Julie's Eats & Treats
December 29, 2015 at 9:37 amThese are marvelous! I love this fun twist on a egg roll. I can see why they were so popular!
lyuba
December 29, 2015 at 9:42 amThank you, Julie!
One bite and you’re hooked for life 🙂
I_Fortuna
February 2, 2016 at 10:28 pmYum! But, I will use pickle relish instead. Nice recipe, thanks. : )
Rebecca
February 8, 2018 at 3:33 pmHow did the pickle relish work for you. I want to use that too, but thinking it will be to wet. I’ll have to drain it really well. I’d love to hear how yours turned out I_Fortuna!
IFortuna
February 8, 2018 at 4:59 pmI take a certain amount and plop it onto a paper towel to absorb some of the liquid. It would be ok either way if you don’t mind a more tangy taste. I use sweet and dill for variety. Hope you like how yours turns out. : )
ElleDee
February 21, 2016 at 6:05 pmI just finished making my first batch of these. I made a couple of changes — used some leftover mozzarella/provolone shredded cheese mix for my hubby and left out the pickles. And for me, no cheese at all, but with pickles. In the full mix, we used red onion and red bell pepper (leftover from some home-made pizzas). We also didn’t make the dipping sauce (neither of us are much on dips).
He’s munching on his now and says they are REALLY good 🙂 I haven’t tried mine yet, but I have no doubt, they are quite yummy.
Lyuba
February 21, 2016 at 8:54 pmHi, Elle, that sounds amazing! I’m glad you put your own personal spin on this and enjoyed it!
Jeff
April 15, 2016 at 2:17 pmCan’t wait to try these on my “kids” (20, 18 & 15). Any great suggestions for sidedish(es)?
Lyuba
April 23, 2016 at 3:04 pmThe egg rolls themselves are appetizers. If you want to use them as a main dish, you can always pick any side dish. I wouldn’t go with pasta, try to stick with different versions of veggies and potatoes.
Keke
August 27, 2016 at 11:29 pmI made these for dinner tonight. My fiancé is a huge hamburger fan. This was a nice twist to the norm. Less carbs and all that. I left out the dill pickles but otherwise I followed the recipe. I loved how the ends of the egg roll was really crispy. The batch I made came out to 15 egg rolls. I fried up 6 and froze the rest for another day. I served ours with Katsup and mustard on the side with fresh sliced tomatoes. I’m really glad I tried this recipe, we loved it! Thank you
Lyuba
September 5, 2016 at 11:19 pmWow, that all sounds amazing! I’m glad you and your family had an amazing meal! Thank you, Keke!
Ashley
October 25, 2016 at 12:46 pmI like to add sausage and peppers to my rolls!!
Lyuba
October 26, 2016 at 10:57 pmThat sounds great, Ashley! I should try that sometime.
Raelyn Fernandez
March 21, 2017 at 2:25 pmI’m definitely making these for my hubby tonight! What about cheddar or gouda instead?
lyuba
March 22, 2017 at 10:49 amHi there! You can definitely use cheddar, like shredded cheddar. Be careful with Gouda, smoked kind doesn’t melt as well. I hope you enjoy them 🙂
Gary
October 15, 2017 at 4:56 ami love dese rols. dey are amazing.
Meghan
June 16, 2017 at 2:12 pmDo you think an air fryer would work just as well?
Ashley
September 8, 2017 at 8:21 pmThese are everything at my house. Everyone loves them. We actually use meat substitutes because were vegetarian and they are still amazing. I end up making huge batches bc everyone wants them for lunches the next week
Lyuba
September 17, 2017 at 11:54 amThank you, Ashley! I’m glad you guys enjoy them. I’ll have to give the vegetarian one’s a go-around one day.
Mark
October 11, 2017 at 2:55 pmThese actually look like Spring Rolls/Australian Dim Sims that you get from the fish n chip store! They look amazing, thank you!
Karly
January 25, 2018 at 9:35 pmYou put just about anything in an eggroll and there’s about a 100% chance I’m gonna love it. This is exactly the case here- GOTTA try these!
Kelly Lynn Smith
May 31, 2018 at 7:03 pmI made these tonight for supper. They are easy & DELICIOUS!! Since we were low on cheese slices; I used 2/3 cup of sharp cheddar instead. Water seals them just fine and they held together perfectly through frying. Will definitely be making these again. 🙂
Lynn
July 6, 2018 at 7:44 pmDid you use dill or sweet pickles?
lyuba
July 9, 2018 at 12:12 pmHi Lynn! I always use dill only because I can’t stand sweet pickles 🙂
If you prefer sweet ones, you can definitely use those!
Shauna
January 7, 2019 at 3:04 pmHello,
i am so intrigued by this but don’t own a deep fryer! I’m a novice cooker and get a bit nervous putting oil into a deep pot. Do you think I could back in the oven?
Thanks in advance
lyuba
January 10, 2019 at 3:30 pmHi Shauna,
I actually don’t own a deep fryer either. I use a large (tall) pot and add only about 2 inches of oil. This way, there isn’t much splatter worry. But, it you are not comfortable with hot oil, which I understand, you can use an oven. Texture will be a bit different but I hope it won’t be too noticeable.
Leave some room in between the egg rolls and bake them at 425 for about 18-20 minutes. Watch them to make sure they don’t get too dark.
I hope you like it!
Alice
January 22, 2019 at 7:10 pmWe’re actually excited to try these!! Only thing we thought if, is thousand island, bleu cheese, or creamy italian, dressings for dip.
I read the xomment about attemoting to bake them. I had a thought. Maybe brush, the finished, precooked eggroll with oil, then bake at high temp….400?? That, may get the fried texture to the dough.
Just a thought.
Love this recipe, period. Thanks
lyuba
February 23, 2019 at 11:43 amHi Alice!
Thank you so much for the comment and I’m sorry I didn’t get back to you sooner!
The slight difference between frying egg rolls and baking them is that baking leaves them a little drier. You would want to bake them at a little higher temperature so they cook fast and don’t dry as much. You can definitely brush them with canola or olive oil. Be careful with olive oil because some have lower heat point 🙂
I hope you will like the egg rolls!
Lizzy
March 23, 2019 at 7:08 pmI just made these with the help of my partner and they are delicious! We were already making Gyoza, so we just used some of the leftover meat/veg mixture (pork and beef with carrot, daikon radish, green onion, onion, soy sauce and sesame oil) and added cheese and pickles! They are so delicious. We used dairy free cheese slices and it all turned out perfect. Excellent recipe!
lyuba
March 30, 2019 at 12:22 pmAwesome! I’m so glad you like it, Lizzy 🙂
Bee
March 25, 2019 at 8:24 amThese were so yummy that even my super picky eaters (my son and dad-in-law) LOVED them! 😁 We will definitely make these again. Thank you for sharing the recipe!!
lyuba
March 30, 2019 at 12:24 pmIsn’t it so great when your picky eaters like something?! It always makes me so happy 🙂
Thank you, Bee!