Cheeseburger Egg Rolls
These cheesy egg rolls are perfect for game day, football season, New Year’s gatherings, or anytime you need an easy crowd-pleasing finger food. Egg rolls are great for these occasions, so try my Reuben egg rolls and sweet Thai chili chicken egg rolls.
What are Cheeseburger Egg Rolls and Why You Want Them?
- Crispy on the outside with a juicy, cheesy filling.
- Packed with classic cheeseburger flavor (including pickles!)
- Great for parties, appetizers, and game day spreads.
- Can be fried, air fried, or baked.
- Can be frozen and I included some make ahead options.
I was first introduced to cheeseburger egg rolls years ago while working at a restaurant. They were brought in as a football-season special, and I remember being a little unsure at first. A cheeseburger… inside an egg roll wrapper? It definitely wasn’t the traditional filling I was used to.
But I quickly learned how wrong I was to doubt them. They absolutely exploded in popularity. Guests ordered them nonstop, and even the staff couldn’t get enough.
So naturally, I had to recreate them at home and honestly, this homemade version is even better. No frozen shortcuts here, just fresh, flavorful filling wrapped up and fried until perfectly crispy and golden. Once you try them, you’ll see exactly why they’ve been a favorite for years.
Table of Contents
Key Ingredient Notes
- Egg Roll Wrappers – You can find these in the refrigerated section of just about all grocery stores. Make sure it’s egg roll wrappers, not spring roll wrappers or dried rice wrappers.
- Ground beef – it’s best to use 90/10 meat to fat ratio ground beef.
- American cheese – you can get sliced American cheese and cut it into cubes or get a block from the deli and grate it.
- Pickles – make sure to use the classic dill pickles, not sweet pickles.
- Egg White – This is used just to help seal the egg roll wrapper and keep it closed while it fries.
See recipe card for complete information on ingredients and quantities.
Step-by-Step: How to Make Crispy Cheeseburger Egg Rolls
Prepare the filling:
- Preheat a medium cooking pan, add some oil, and sauté 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 is done (1). Make sure to keep breaking up all the meat clumps as it cooks.
- Drain off all the juices if there is excess and place cooked meat into a mixing bowl. Break up cheese and add it to the bowl while the meat is hot. Mix until all the cheese is melted and evenly incorporated. Stir in pickles (2).
- Whisk all ingredients for the sauce until completely incorporated. Cover and set aside until ready to serve with egg rolls.
- Start preheating the oil to 350°F degrees as you roll the egg rolls. Prepare a cooling rack by lining it with a couple of paper towels to help soak up the excess oil. Gently whisk egg white and set it close.
Foolproof Method 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 (3).
- Carefully fold the bottom corner that’s closest to you over the filling mixture, and tuck under the filling (4).
- Dip your fingers in egg white and run it all along the edges of the wrapper, this will help to seal the egg roll better. Fold both side corners toward center of wrapper. It will start to look like an open envelope (5).
- Carefully roll up the egg roll (6). Repeat with remaining egg rolls (7).
PRO TIP: Make sure to fry the egg rolls right after rolling! The wrapping sheets dry very fast and crack, so make sure to cook right away.
Fry the egg rolls:
- Use metal tongs to add the egg rolls to the preheated oil. Fry egg rolls in batches, don’t over-crowd the pot, until golden brown (8). Make sure to turn once the bottom side turns golden.
- Let them cool. Use long metal tongs to take each egg roll out of the pot and onto the prepared cooling rack (8). Repeat until all egg rolls are cooked.
PRO TIP: It will take 4-5 minutes to fry. If the egg rolls are getting dark too fast, the oil is too hot. On the other hand, if the egg rolls are not darkening fast enough, the oil is not hot enough. Keep oil temperature at 350°F.
Recipe FAQs
Yes, you can prepare the filling ahead of time, but I don’t recommend wrapping the egg rolls too early. Egg roll wrappers dry out quickly and may crack and will become soggy.
Best option: Make the filling up to 2 days in advance, store it in an airtight container in the refrigerator, then wrap and fry the egg rolls right before serving.
Egg rolls usually “unravel” open if they aren’t sealed well or they can crack if the wrappers dry out before frying or overstuffed. This can also happen if the oil temperature is too low.
For best results: seal the edges firmly with egg whites, fry them right away, if rolling takes a while, cover wrapped egg rolls with a damp paper towel, and fry them right after rolling at 350°F.
If you can’t use egg white (for allergies or preference), you can seal egg rolls with water, though it may not hold quite as well. For a stronger seal, use a simple paste made from flour and water or a cornstarch slurry (2 teaspoons cornstarch mixed with ¼ cup cold water).
American cheese gives these egg rolls a classic cheeseburger flavor but you can always use another type of cheese. You can use cheddar cheese, Colby Jack cheese, or another easy melting cheese. Make sure to get a block and grate it yourself, don’t use pre-shredded. You will need about 4 oz. of cheese.
The creamy dipping sauce in this recipe pairs perfectly, but you can also serve these egg rolls with burger sauce, ranch dressing, spicy mayo, or even ketchup and mustard.
Absolutely! Cheeseburger egg rolls are very versatile, you can add crumbled bacon, diced jalapeños for heat, or even try a plant-based meat alternative if you prefer. You can also experiment with different cheeses like pepper jack or mozzarella to change up the flavor profile.
Yes, if you can’t find traditional egg roll wrappers, you can use spring roll wrappers as a substitute. They’re thinner and may crisp up slightly differently, so handle them gently when filling and sealing. Don’t add as much filling. You can see how to work with them in my Thai spring rolls recipe.
Air Fryer Cheeseburger Egg Rolls and Baking Instructions
Making egg rolls in an air fryer is a healthier alternative to frying. Just note that in all the trials I’ve done to find a difference between frying, air frying, and baking, the texture is quite different. Baking and air frying do not result in the same crispy texture as frying. Note that the texture will be less crispy (and little chewier) with the air frying method and even less crispy after baking.
- To air fry the egg rolls: Simply place them into the basket of your air fryer in a single layer, making sure there’s a little bit of space between each of them. Air fry the egg rolls at 390°F for approximately 9-11 minutes, turning half way through.
- To bake: Place the egg rolls on a parchment paper covered baking sheet in one even layer and make sure to leave space between each egg roll. Preheat the oven to 425°F and bake for about 15 minutes, until they are deep golden brown.
Storing and Reheating Instructions
- Storing – Make sure to cool the egg rolls to room temperature first. Place a paper towel in the bottom of the food storage container and in between the layers. Keep refrigerated in the airtight container for 3-4 days.
- Reheating – You can easily reheat the egg roll in the air fryer at 350°F for about 2 minutes. Your goal is to just crisp up the outside and heat through the inside. The air fryer is also the best method to get the outside crispy again.
Freezing Instructions
Freezing – You can freeze the egg rolls before or after cooking.
- To freeze the egg rolls before cooking, make sure to do it right after you finish rolling them. Wrap the wrapped egg rolls in plastic wrap or another air-tight wrap and place them in a freezer zip-top bag. Get the air out, label, and freeze for about 3 months.
- IMPORTANT NOTE: there is a chance they will crack if frozen before cooking.
- To freeze cooked egg rolls, you would follow the same steps but first make sure to cool them completely to room temperature before freezing.
- To reheat or cook frozen egg rolls, you don’t need to thaw them. Cook frozen egg rolls in the fryer on medium-low heat first, for 3-4 minutes and then raise the heat to crisp and brown them during the last minute or so.
- You can reheat frozen cooked egg rolls in the oven or air fryer at 350°F. In the oven, it will take longer, about 15-18 minutes, whereas in the air fryer it should take about 10 minutes.
More Party Food Ideas
Complete your game day spread with more crowd-pleasing finger foods from my site! My truffle tater tots are easy and tasty. Pickle dip, stuffed mushrooms and spinach artichoke dip are always party favorites. For wings, try my baked chicken wings with dry rub, spicy orange glazed chicken wings, or boneless chicken wings for a less messy option.
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Cheeseburger Egg Rolls Recipe
Ingredients
Egg Rolls:
- 1 lb ground beef
- 1/2 medium yellow onion minced
- 1 Tbsp vegetable oil for cooking
- salt
- fresh cracked black pepper
- 5 slices American cheese
- 1/2 cup diced pickles
- 13-14 egg roll wrappers
- 1 egg white
- Oil for frying about 5 cups
Sauce:
- 1/4 cup mayo
- 1 Tbsp tomato paste
- 1 garlic clove pressed
- 1 tsp paprika
- salt
- fresh cracked black pepper
Instructions
Make the Filling:
- 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.
Make the Egg Rolls:
- Heat up oil in a deep cooking pan, Dutch oven, or a fryer, to about 350°F degrees as you roll the egg rolls. Cover a wire rack with a paper towel to catch excess oil.
- Gently whisk egg white and set it close to you. You will use it to rub the edges of the egg roll wrappers.
- 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.
- Use metal tongs to place the egg rolls into the hot oil. Fry egg rolls in batches until golden brown, turning once the bottom side turns golden. Take them out of the fryer and onto the prepared wire rack.
- Whisk all ingredients for the sauce until completely incorporated. Serve with egg rolls.
Video
Notes
- Don’t wrap egg rolls ahead of time: You can make the filling ahead of time and store it in an airtight container in the refrigerator for a couple of days. Don’t wrap the egg rolls ahead of time! The egg roll wrappers are not meant to be out in the air and even covered they will not last. They will dry out and start to crack on the outside, while becoming soggy on the inside.
- There is one way to make them ahead and that it to par-fry them ahead of time, just until the wrappers bubble. Take them out into the paper covered wire rack and let them cool. Place on a rimmed baking sheet and wrap it completely air-tight. The next day, simply finish frying them for a few minutes until golden and crispy.
- Eggless option: If you cannot use egg white to seal the egg rolls, you can use a cornstarch slurry. Mix 2 teaspoons with 1/4 cup of cold water and you can use that instead of egg white.
Do note that sometimes egg roll wrappers have egg in them. So make sure to use eggless egg roll wrappers. - To air fry the egg rolls: Simply place them into the basket of your air fryer in a single layer, making sure there’s a little bit of space between each of them. Air fry the egg rolls at 390°F for approximately 9-11 minutes, turning half way through. (Preferred method for crispier egg rolls over baking!)
- To bake: Place the egg rolls on a parchment paper covered baking sheet in one even layer and make sure to leave space between each egg roll. Preheat the oven to 425°F and bake for about 15 minutes, until they are deep golden brown. (Note that the texture will be less crispy (and little chewier) with the air frying method and even less crispy after baking.)
Nutrition
Originally published on Will Cook For Smiles in December 2015.
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All images and text ©Lyubov Brooke for ©Will Cook For Smiles. Please do not use my images without prior permission. If using my posts in collections and features, please link back to this post for the recipe.
Disclaimer: Nutrition information shown is not guaranteed to be 100% accurate as most ingredients and brands have variations.
the best, soooo good
Thank you, Jennifer! I am so happy you enjoyed them! 🙂
These 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!!
Isn’t it so great when your picky eaters like something?! It always makes me so happy 🙂
Thank you, Bee!
I 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!
Awesome! I’m so glad you like it, Lizzy 🙂
We’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
Hi 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!
Hello,
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
Hi 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!
Did you use dill or sweet pickles?
Hi Lynn! I always use dill only because I can’t stand sweet pickles 🙂
If you prefer sweet ones, you can definitely use those!
I 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. 🙂
You 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!
These actually look like Spring Rolls/Australian Dim Sims that you get from the fish n chip store! They look amazing, thank you!
These 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
Thank you, Ashley! I’m glad you guys enjoy them. I’ll have to give the vegetarian one’s a go-around one day.
Do you think an air fryer would work just as well?
I’m definitely making these for my hubby tonight! What about cheddar or gouda instead?
Hi 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 🙂
i love dese rols. dey are amazing.
I like to add sausage and peppers to my rolls!!
That sounds great, Ashley! I should try that sometime.
I 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
Wow, that all sounds amazing! I’m glad you and your family had an amazing meal! Thank you, Keke!
Can’t wait to try these on my “kids” (20, 18 & 15). Any great suggestions for sidedish(es)?
The 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.
I 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.
Hi, Elle, that sounds amazing! I’m glad you put your own personal spin on this and enjoyed it!
Yum! But, I will use pickle relish instead. Nice recipe, thanks. : )
How 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!
I 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. : )
These are marvelous! I love this fun twist on a egg roll. I can see why they were so popular!
Thank you, Julie!
One bite and you’re hooked for life 🙂
Love the egg rolls. Thank you Lyuba.
Always a pleasure! Thank you, Liz.
Lyuba, 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
Thank you, dear! I hope you will try them 🙂