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 the side.
CHEESEBURGER EGG ROLLS
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.
MORE APPETIZER RECIPES TO TRY
Bacon Onion Rings with Bacon Ranch Dipping Sauce
Homemade Soft Pretzel Twists with Creamy Buffalo Sauce
Homemade Pretzels with Beer Cheese Sauce
Philly Cheese Steak EggRolls from Carlsbad Cravings
Loaded Mashed Potato EggRolls from Spend With Pennies
Southwest EggRolls from Taste and Tell
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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.
Video
Notes
Nutrition
Rhea Lawson says
Hi! I have made your recipe for these before…..Fantastic!! I’m having friends over for some football on Sunday, I would like to freeze them. Should I freeze them before or after they are fried?
Jenny says
I loved this recipe. I made it for our monthly game night and it was a big hit. I didn’t love the dipping sauce as much. The raw garlic flavor was a little overwhelming to me, but my guests loved it and that’s what matters most. I think that the next time I make it, I will probably use garlic powder instead of fresh. Overall a great recipe. Thank you for sharing it.
Carla Macedo says
Can you seal them using water instead of eggs…my son has an egg allergy?
LyubaB says
Yes, you can use water it may not work as well as egg, but let them sit a minute and get sticky before you fry them don’t do it right away.
Trivia says
You can mix some flour and water and make a paste to seal them. Works wonders.
LyubaB says
Thanks for the tip!
Darla says
I made these once for a family get together. The plate never made it to the table with any left on it. My family is and has been begging for me to make more. I just found the recipe again, had it saved in Pinterest. Most definitely a favorite.
LyubaB says
Hi Darla,
I am so glad you enjoyed the recipe! Thanks for stopping by!
Jennifer Anderson says
the best, soooo good
LyubaB says
Thank you, Jennifer! I am so happy you enjoyed them! 🙂
Bee says
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!!
lyuba says
Isn’t it so great when your picky eaters like something?! It always makes me so happy 🙂
Thank you, Bee!
Lizzy says
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!
lyuba says
Awesome! I’m so glad you like it, Lizzy 🙂
Alice says
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
lyuba says
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!
Shauna says
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
lyuba says
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!
Lynn says
Did you use dill or sweet pickles?
lyuba says
Hi Lynn! I always use dill only because I can’t stand sweet pickles 🙂
If you prefer sweet ones, you can definitely use those!
Kelly Lynn Smith says
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. 🙂
Karly says
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!