I have a confession to make. Some of my best recipe ideas come from moments of pure indecisiveness. You know the feeling. You’re staring into the fridge, one part of your brain is screaming for a juicy, cheesy burger, and the other is craving something crispy, crunchy, and fried.
For years, this was a dilemma. A real dinnertime crisis. But one day, it hit me. Why choose?
That’s how these Cheeseburger Eggrolls were born. They are the perfect solution to that delicious problem. Imagine all the savory, beefy, cheesy goodness of a classic cheeseburger, all wrapped up in a super crispy, golden-brown egg roll wrapper. It’s the ultimate appetizer, party food, or even a fun weeknight dinner.
This isn’t just about mashing two foods together. It’s about creating a flavor and texture experience that’s completely new and incredibly satisfying. Trust me, once you try these, you’ll wonder where they’ve been all your life.
What You’ll Need
The ingredient list is simple, which is the beauty of this recipe. It’s all about classic cheeseburger flavors.
- 1 lb lean ground beef (85/15 is great)
- 1/2 cup finely diced yellow onion
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup shredded sharp cheddar cheese
- 1/2 cup finely diced dill pickles
- 2 tablespoons ketchup
- 1 tablespoon yellow mustard
- 1 package (about 12-15) egg roll wrappers
- A small bowl of water for sealing
- Vegetable or canola oil, for frying
Tools Required
You don’t need any fancy gadgets for this one. Just your standard kitchen gear will do the trick.
- Large skillet
- Spatula or wooden spoon
- Large mixing bowl
- Cutting board and knife
- Deep pot or Dutch oven for frying
- Tongs
- Wire rack and paper towels
Pro Tips
I’ve made my share of less-than-perfect egg rolls so you don’t have to. Here are a few things I learned along the way that make a huge difference.
- Cool The Filling Completely: This is the most important rule. Hot filling will make the wrappers steamy and soft, leading to tears and soggy results. Let it cool on the counter for at least 20 minutes before you start wrapping.
- Don’t Overstuff: I know it’s tempting to pack them full, but less is more. About 2-3 tablespoons of filling is perfect. Overstuffing makes them hard to seal and they can burst open while frying.
- Keep Your Wrappers Covered: Egg roll wrappers dry out fast. Keep the stack covered with a damp paper towel while you work. This keeps them pliable and easy to fold without cracking.
- Seal Them Tight: Use your finger to run a small amount of water along the edges of the wrapper before you seal it. Press firmly to make sure there are no gaps for oil to get into or filling to get out of.
| Do | Don’t |
|---|---|
| Cool the filling first | Use hot filling |
| Use 2-3 tbsp of filling | Overstuff the wrapper |
| Seal edges with water | Leave gaps or holes |
| Cover unused wrappers | Let wrappers dry out |
How to Make Cheeseburger Eggrolls
Here’s the fun part. Let’s get everything cooked, wrapped, and fried to golden perfection.
Step 1: Place a large skillet over medium-high heat. Add the ground beef and diced onion. Cook, breaking up the meat with a spatula, until the beef is browned and the onion is soft. That should take about 7-8 minutes.
Step 2: Add the minced garlic, salt, and pepper to the skillet. Cook for another minute until you can smell the garlic. Be careful not to burn it.
Step 3: Drain off any excess grease from the skillet completely. This is key for a non-greasy filling. Transfer the beef mixture to a large bowl and let it cool for at least 20 minutes.
Step 4: Once the filling has cooled down, add the shredded cheddar cheese, diced pickles, ketchup, and mustard to the bowl. Mix everything together until it’s well combined.
Step 5: Time to wrap! Place an egg roll wrapper on your work surface in a diamond shape. Spoon about 2-3 tablespoons of the filling onto the lower third of the wrapper. Fold the bottom corner up over the filling. Then, fold in the left and right corners, like you’re making an envelope. Roll it up tightly towards the top corner.
Step 6: Dip your finger in the small bowl of water and moisten the edges of the final corner. Press it firmly to seal the egg roll shut. Repeat this process until all of your filling is used up.
Step 7: Heat about 2-3 inches of oil in a deep pot or Dutch oven to 350°F. Carefully place a few egg rolls into the hot oil, making sure not to overcrowd the pot. Fry for 3-4 minutes, turning occasionally, until they are deep golden brown and crispy.
Step 8: Use tongs to remove the egg rolls from the oil and place them on a wire rack lined with paper towels to drain. Let them cool for a few minutes before serving, as the inside will be very hot.
Substitutions and Variations
This recipe is a great starting point. Feel free to play around with it to make it your own.
- Different Meats: Ground turkey, ground chicken, or even plant-based crumbles work wonderfully as a substitute for ground beef.
- Cheese Swaps: Don’t have cheddar? Try American cheese for that classic melty burger feel, or pepper jack for a spicy kick.
- Spice It Up: Add some finely diced jalapeños or a dash of hot sauce to the filling for some extra heat.
- Bacon Cheeseburger: Need I say more? Add a half-cup of crispy, crumbled bacon to the filling mixture. You won’t regret it.
- Dipping Sauce: Serve with a side of “special sauce” by mixing mayonnaise, ketchup, and sweet pickle relish.
Cooking Method Alternatives
Frying isn’t the only way to get these done. Here are a couple of other methods if you want to avoid deep frying.
| Method | Instructions | Result |
|---|---|---|
| Air Fryer | Preheat to 375°F. Spray egg rolls with oil. Cook for 8-10 mins, flipping halfway. | Very crispy, less oil. |
| Oven Baked | Preheat to 425°F. Place on a baking sheet, spray with oil. Bake 15-20 mins, flipping halfway. | Crispy but a bit drier. |
Dietary Swaps and Nutritional Info
You can adjust this recipe to fit different dietary needs. A few simple swaps can make a big difference.
- For a Gluten-Free Version: Look for gluten-free egg roll wrappers, which are becoming more common in grocery stores.
- For a Vegetarian Version: Swap the ground beef for your favorite plant-based ground meat alternative.
- For a Lower-Carb Option: This is tricky, but some low-carb tortillas or cheese wraps could be used, though the result will be different. The filling itself is naturally low in carbs.
Note: The nutritional information below is an estimate and can vary based on the specific ingredients you use. This is for one egg roll.
Approximate Nutrition Per Egg Roll: Calories: 220 | Fat: 12g | Carbs: 15g | Protein: 13g
Make Ahead, Leftovers, and Storage
These are fantastic for making ahead of time, which is perfect for parties or busy weeknights.
Make Ahead: You can prepare the filling up to 2 days in advance and store it in an airtight container in the refrigerator. You can also assemble the egg rolls and freeze them before cooking. Just place them on a baking sheet in a single layer, freeze until solid, then transfer to a freezer bag. They can be fried directly from frozen; just add a few extra minutes to the cooking time.
Storage: Store any leftover cooked egg rolls in an airtight container in the fridge for up to 3 days.
Reheating: The best way to get that crunch back is to reheat them in an oven or air fryer at 375°F for about 5-7 minutes. Microwaving will make them soft, so I try to avoid that if possible.
Frequently Asked Questions
Q1. Why did my egg rolls fall apart in the fryer?
Ans: This usually happens for two reasons. Either they were overstuffed, or the edges were not sealed properly. Make sure you’re using just a little water to create a strong seal and don’t pack the filling in too tightly.
Q2. Can I use wonton wrappers instead of egg roll wrappers?
Ans: Absolutely! Wonton wrappers will create smaller, bite-sized versions. They are perfect for an appetizer. Just reduce the filling amount per wrapper and shorten the frying time slightly.
Q3. My filling seems a little bland. What can I add?
Ans: Don’t be afraid to adjust the seasonings. A little Worcestershire sauce, onion powder, or a pinch of smoked paprika in the beef mixture can add a lot of extra flavor.
Q4. What is the best oil for frying?
Ans: You want a neutral oil with a high smoke point. Canola, vegetable, or peanut oil are all excellent choices for frying egg rolls.
Wrapping Up
There you have it. The secret to solving your burger-or-egg-roll dilemma is finally out. These Cheeseburger Eggrolls are a guaranteed crowd-pleaser and so much fun to make.
They bring together the best of both worlds into one crispy, cheesy, unforgettable bite. I really hope you give this recipe a try.
If you do, please come back and leave a comment below! I’d love to hear how they turned out for you or if you discovered any fun variations of your own. Happy cooking!
