Irresistible Cheeseburger Egg Rolls Recipe in 30 Flavorful Minutes

Oh my gosh, you have to try these cheeseburger egg rolls! They’re my go-to party trick—everyone goes crazy for them. Imagine all the juicy, cheesy goodness of your favorite burger, but wrapped up in this perfectly crispy egg roll shell. It’s like someone took game day snacks and made them a million times better.

I first made these on a whim when we had leftover burger fixings and some egg roll wrappers in the fridge. Now they’re practically legendary in our friend group—I get requests for them at every potluck. The best part? They come together in like 30 minutes flat. No fancy skills needed, just some basic burger ingredients and that magical crunch factor that makes egg rolls so irresistible.

Trust me, once you bite into that golden crispy wrapper and get that melty cheese and savory beef filling, you’ll understand why these cheeseburger egg rolls disappear faster than I can fry them!

Ingredients for Cheeseburger Egg Rolls

Here’s everything you’ll need to make these irresistible cheeseburger egg rolls:

• 1 lb ground beef (80/20 lean/fat works best for juicy flavor)
• 1 small onion, finely diced
• 1 cup shredded sharp cheddar cheese
• 1 tbsp each: ketchup and yellow mustard
• 1 tbsp Worcestershire sauce
• 1 tsp garlic powder
• 1 tsp salt
• ½ tsp black pepper
• 12 egg roll wrappers
• 1 egg, lightly beaten (for sealing)
• Vegetable or peanut oil for frying

Ingredient Substitutions

No worries if you need to swap things out! Ground turkey works great if you’re avoiding beef. For dairy-free, use your favorite melty vegan cheese. Can’t find egg roll wrappers? Spring roll wrappers make a crispier alternative – just roll them tighter. My gluten-free friends swear by rice paper wrappers (quick dip in water first!).

How to Make Cheeseburger Egg Rolls

Okay, let’s get rolling! Making these cheeseburger egg rolls is way easier than you’d think. Just follow these simple steps and you’ll have crispy, cheesy perfection in no time.

Cooking the Filling

First, grab your favorite skillet and brown that ground beef with the diced onions over medium heat. You’ll know it’s ready when those onions turn translucent and the beef loses its pink color. Now here’s my secret – drain off most of the fat (leave just a little for flavor), then stir in all those burger seasonings – ketchup, mustard, Worcestershire sauce, garlic powder, salt and pepper. Let this mixture cool for about 5 minutes before adding the cheese. Trust me, if you add cheese while it’s piping hot, you’ll end up with a melty mess instead of perfect cheesy pockets!

Wrapping the Egg Rolls

Lay out your egg roll wrappers like little diamonds in front of you. Spoon about 2 tablespoons of filling right in the center – don’t get greedy or they’ll burst while frying! Fold the bottom corner up over the filling, then fold in the sides snugly (like you’re wrapping a present). Roll it up tightly toward the top corner, then brush that last flap with beaten egg to seal everything shut. Pro tip: Keep unused wrappers under a damp towel so they don’t dry out while you work.

Frying to Crispy Perfection

Heat about 2 inches of oil in a heavy pot to 350°F – I use a candy thermometer to check. Carefully lower in 3-4 cheeseburger egg rolls at a time (don’t crowd them!) and fry for 2-3 minutes per side until they’re that perfect golden brown. You’ll hear them sizzle happily when they’re ready. Drain them on paper towels or a wire rack – this keeps them crispy instead of soggy. And don’t worry if a little cheese leaks out – those crispy cheese bits are like little flavor bonuses!

Baking Option for Cheeseburger Egg Rolls

Want a lighter version of these cheeseburger egg rolls? No problem! Just pop them in a 400°F oven for 15-20 minutes instead of frying. Here’s my trick – give them a light brush with oil before baking to get that perfect golden crispiness. They won’t be quite as decadent as the fried version, but you’ll still get all that amazing flavor without the extra oil. Flip them halfway through for even browning, and listen for that satisfying crunch when you take your first bite!

Tips for the Best Cheeseburger Egg Rolls

Want your cheeseburger egg rolls to be perfect every time? Here are my go-to tips:

• Pat the filling dry: After cooking the beef, let it cool and blot it with a paper towel to remove extra moisture. Soggy filling = soggy wrappers!
• Let them rest: After wrapping, let the egg rolls sit for 5 minutes before frying. This helps the wrappers seal and prevents leaks.
• Don’t overcrowd the pan: Fry in small batches so the oil stays hot and the rolls crisp up evenly.
• Seal it tight: Use that egg wash generously to keep the rolls from bursting open in the oil.

Serving Suggestions

These cheeseburger egg rolls are amazing on their own, but take them up a notch with some fun dips! I love serving them with sriracha mayo, classic ketchup, or tangy pickle relish. For a full spread, pair them with crispy fries or creamy coleslaw – it’s the ultimate combo!

Storing and Reheating

Here’s the deal – these cheeseburger egg rolls taste best fresh, but leftovers keep surprisingly well! Just pop them in an airtight container in the fridge for up to 3 days. When you’re ready for round two, skip the microwave (trust me, it turns them soggy) and reheat in a 350°F oven or air fryer for about 5 minutes. You’ll get that crispy shell back like magic!

Cheeseburger Egg Rolls FAQs

Can I freeze cheeseburger egg rolls?
Absolutely! These freeze like a dream. Just wrap them individually in plastic after they cool completely, then pop them in a freezer bag. When a craving hits, fry or bake them straight from frozen – just add an extra minute or two to the cooking time. They make the perfect emergency snack stash!

How do I keep my egg rolls from bursting while frying?
The secret is in the sealing! Make sure you use enough egg wash on that final flap, and don’t overstuff them – 2 tablespoons of filling is perfect. Letting them rest for 5 minutes before frying helps too. If you still get the occasional burst, don’t stress – it just means more crispy cheese bits to enjoy!

Can I use different cheeses?
Oh yes – get creative! Pepper jack gives them a nice kick, while American cheese makes them extra melty. I’ve even used a mix of mozzarella and parmesan for an Italian twist. Just make sure whatever you use melts well – no pre-shredded cheeses with anti-caking agents though, they don’t melt as smoothly.

What’s the best oil for frying?
I swear by peanut oil for its high smoke point and neutral flavor, but vegetable or canola oil works great too. The key is keeping it at that steady 350°F – too cool and they’ll be greasy, too hot and they’ll brown before the filling heats through.

Nutritional Information

Just a heads up – these numbers are rough estimates since ingredients vary by brand. Your cheeseburger egg rolls might have slightly different nutrition depending on the exact beef blend or cheese you use!

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