Cheeseburger Egg Rolls stuffed with juicy ground beef, melted cheese, and pickles will the the hit of the party. Serve them with a simple creamy sauce on the side. People will be climbing over each other to get to this awesome snack.
If you need more party food ideas, check out my Sausage Stuffed Mushrooms and Cocktail Meatballs.
Table of Contents
Cheeseburger egg rolls 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. It will be a huge 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 many 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.
Ingredient Notes
Egg Roll Wrappers – You can find these in the refrigerated section of just about all grocery stores.
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.
How to Make 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.
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
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.
You may not have added enough “glue” or egg white on the edges of the wrapper. I usually run the egg whites in a thin layer all around the edges and a little in the middle where it does not have any filling to ensure that it sticks well when rolled.
If the egg rolls cracked while cooking, that is due to being over-filled. Make sure to use slightly less filling next time.
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.
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.
Making Egg Rolls in an Air Fryer or an Oven
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, Reheating and Freezing 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 – 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.
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.
Some More Party Food Ideas
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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 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°F 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
- 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.
- 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.
Nutrition
Originally published on Will Cook For Smiles in December 2015.
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!