Description
These Cheeseburger Egg Rolls are a fun and delicious appetizer or snack that combine all the tasty flavors of a classic cheeseburger wrapped in crispy fried egg roll wrappers. Filled with seasoned ground beef, melted cheddar cheese, pickles, mustard, and ketchup, then deep-fried to golden perfection, they are perfect for parties or casual meals. Served with a tangy homemade dipping sauce, these egg rolls offer a satisfying crunch and flavor punch that cheeseburger lovers will adore.
Ingredients
Scale
For the Filling
- 1 lb ground beef (80% lean)
- 1 small onion, finely diced
- 1/2 cup shredded cheddar cheese
- 1/4 cup pickles, diced (optional)
- 1 tablespoon yellow mustard
- 2 tablespoons ketchup
- Salt and pepper, to taste
- 12 egg roll wrappers
- Oil for frying (vegetable or canola oil)
For the Dipping Sauce (optional)
- 1/4 cup mayonnaise
- 1 tablespoon ketchup
- 1 teaspoon mustard
- 1 teaspoon pickle juice (or diced pickles)
- Salt and pepper, to taste
Instructions
- Prepare the Filling: In a skillet over medium heat, cook the ground beef and diced onion until browned, breaking up the meat as it cooks. Drain any excess grease to keep the filling from being too oily. Then stir in the shredded cheddar cheese, yellow mustard, ketchup, diced pickles (if using), and season with salt and pepper to taste. Remove the skillet from heat and let the filling cool slightly so it’s easier to handle during assembly.
- Assemble the Egg Rolls: Lay one egg roll wrapper on a clean flat surface with a corner pointing towards you to form a diamond shape. Place about 2 tablespoons of the beef filling in the center of the wrapper. Fold the bottom corner over the filling, then fold in the left and right corners tightly to seal the sides. Roll the wrapper tightly upwards towards the top corner, sealing it with a dab of water to ensure the egg roll stays closed during frying.
- Fry the Egg Rolls: Heat 1 to 2 inches of vegetable or canola oil in a deep pan or skillet to 350°F (180°C). Fry the egg rolls in small batches, turning occasionally, for about 3 to 4 minutes per side or until they are evenly golden brown and crisp. Use tongs to remove them from the oil and place them on paper towels to drain excess oil.
- Make the Dipping Sauce: In a small bowl, combine mayonnaise, ketchup, mustard, and pickle juice or diced pickles. Season the sauce with salt and pepper to taste and mix well until smooth and creamy.
- Serve: Serve the cheeseburger egg rolls warm alongside the dipping sauce for a tasty and satisfying appetizer or party snack.
Notes
- Use fresh egg roll wrappers for best results, thaw if frozen before assembling.
- Adjust seasoning in filling to taste; add more mustard or ketchup for tanginess.
- To make the egg rolls ahead, assemble them and refrigerate until ready to fry.
- For a lighter version, bake the egg rolls at 425°F (220°C) for 15-20 minutes, turning halfway, though frying gives best crispiness.
- The dipping sauce is optional but adds a nice tangy flavor complement.
- Be careful when frying to avoid overcrowding the pan which lowers oil temperature and results in soggy egg rolls.
