Last summer, I struck up a conversation with a stranger while waiting in line at a food truck festival in Ohio. He was holding a paper tray with what looked like golden, crispy egg rolls, but instead of the usual cabbage or pork filling, I caught the unmistakable scent of grilled beef, melted cheese, and pickles. “Cheeseburger egg rolls,” he said, offering me one like we’d known each other for years. I took a bite out of politeness—but ended up going home thinking about that unexpected little pocket of joy for days.
Back in my own kitchen, I couldn’t stop tinkering. I pulled out my mother’s old cast iron skillet, grabbed a pack of egg roll wrappers from the freezer, and started testing.
I added finely chopped onions, sharp cheddar, a little mustard, and a splash of Worcestershire—just enough to spark nostalgia without overpowering the beef. My husband, who usually raises an eyebrow at anything that sounds like “fusion,” took one bite, then three more without saying a word. I took that as a win.
These crispy cheeseburger egg rolls quickly became my go-to snack for casual weekends, family potlucks, and even our Sunday game nights with the grandkids. They’re indulgent, yes, but they bring smiles faster than most dishes I know. And sometimes, that’s worth every crunchy bite.
Short Description
Crispy Cheeseburger Egg Rolls are a delicious twist on the classic burger—filled with seasoned beef, cheddar cheese, ketchup, and mustard, then wrapped in a crunchy egg roll wrapper and fried until golden. Perfect for parties, snacks, or a fun dinner idea.
Key Ingredients
For the filling:
- 1 pound ground beef or ground turkey
- 1 small onion, finely chopped
- 1 cup shredded cheddar cheese
- 1/4 cup ketchup
- 1 tablespoon yellow mustard
- 1 tablespoon Worcestershire sauce
- Salt and freshly ground black pepper, to taste
For assembly and frying:
- 12 to 15 egg roll wrappers
- 1 large egg, beaten
- Vegetable oil, for deep frying
Tools Needed
- Large skillet
- Wooden spoon or spatula
- Mixing bowl
- Small brush (for egg wash)
- Deep fryer or heavy-bottomed skillet
- Slotted spoon or tongs
- Paper towels
Cooking Instructions
Step 1: Cook the Beef
In a large skillet over medium-high heat, cook the ground beef and chopped onion. Stir and break up the meat as it browns. Once fully cooked and the onion is soft (about 6–8 minutes), drain off the excess fat.
Step 2: Add the Flavor
Lower the heat slightly and stir in the cheddar cheese, ketchup, mustard, Worcestershire sauce, salt, and pepper. Mix well until the cheese melts and the mixture becomes creamy and thick. Remove from heat and let it cool for 10 minutes before wrapping.
Step 3: Fill and Roll
Lay an egg roll wrapper on a clean surface like a diamond. Place about 2 tablespoons of the cooled filling in the center. Fold the bottom point over the filling, tuck in both sides snugly, and roll up tightly. Brush the top edge with beaten egg to seal.
Step 4: Heat the Oil
Pour vegetable oil into a deep fryer or heavy skillet—enough to cover the egg rolls (about 2 inches deep). Heat the oil to 350°F. Test by dipping the edge of an egg roll; it should sizzle gently.
Step 5: Fry the Egg Rolls
Add egg rolls in small batches to avoid crowding. Fry each for 2–3 minutes per side or until golden brown and crispy all over. Turn gently with tongs for even browning.
Step 6: Drain and Serve
Transfer cooked egg rolls to a paper towel-lined plate to remove excess oil. Let cool slightly, then serve hot with ketchup, mustard, or your favorite dipping sauce.
Why You’ll Love This Recipe
– Crispy, golden wrapper with a juicy, cheesy center
– All the flavor of a cheeseburger, no bun needed
– Great for parties, potlucks, or weeknight treats
– Easy to prep ahead and fry fresh
– Fun way to get kids involved in the kitchen
Mistakes to Avoid & Solutions
1. Overfilling the wrappers
Too much filling causes tears and bursting during frying. Use about 2 tablespoons per roll.
2. Skipping the egg wash
If you don’t seal the edges, the rolls can open up in the oil. Use beaten egg as glue for a tight seal.
3. Not letting the filling cool
Hot filling can steam the wrapper and make it soggy. Cool the beef mixture slightly before rolling.
4. Frying at the wrong temperature
Too hot and they burn; too cool and they soak up oil. Use a thermometer and keep it around 350°F.
5. Stacking hot egg rolls
Stacking traps steam and ruins crispness. Lay them in a single layer to cool slightly.
Serving and Pairing Suggestions
Serve them hot, straight from the fryer, on a platter for easy grabbing.
Great as an appetizer, party snack, or even a casual dinner with a salad.
Pair with:
– Classic ketchup and mustard
– Spicy mayo or chipotle aioli
– Pickles on the side for crunch
– A cold beer or sparkling water with lime
– Serve buffet-style for game day or gatherings
Storage and Reheating Tips
Refrigerator: Store leftovers in an airtight container for up to 3 days
Freezer: Flash freeze egg rolls on a tray, then store in zip-top bags for up to 2 months
Reheat:
Oven: 375°F for 10–12 minutes until crispy
Air fryer: 350°F for 5–6 minutes
Avoid the microwave if you want to keep that crispy texture
FAQs
1. Can I bake these instead of frying?
Yes! Brush with oil and bake at 400°F for 18–20 minutes, flipping halfway through.
2. What’s the best meat to use?
Ground beef gives a classic flavor, but ground turkey is a great lighter option. Just add a little extra seasoning if using turkey.
3. Can I make them ahead of time?
Absolutely. Roll them a day in advance and store covered in the fridge. Fry just before serving.
4. Can I use spring roll wrappers instead?
Spring roll wrappers are thinner and better for quick frying. They’ll work, but the texture will be a little different—still tasty, just more delicate.
5. What dipping sauces go well with these?
Try spicy ketchup, garlic aioli, smoky BBQ sauce, or even ranch dressing. They’re versatile enough to pair with almost anything!
Tips & Tricks
Chill your filling for 15–20 minutes if it’s too runny to roll easily.
Don’t skip the drain—laying egg rolls on a wire rack over paper towels helps keep them crispy.
For extra flavor, mix a pinch of smoked paprika into the beef.
You can keep fried rolls warm in a 200°F oven while frying the rest.
Recipe Variations
1. Bacon Cheeseburger Egg Rolls
Add 1/2 cup of cooked, crumbled bacon to the filling.
The smoky flavor adds a diner-style kick.
2. Spicy Pepper Jack Version
Swap cheddar for pepper jack and add a dash of hot sauce or chopped jalapeños to the filling.
Fry as usual for a spicier bite.
3. Vegetarian Style
Use plant-based crumbles instead of ground meat.
Add sautéed mushrooms or chopped black beans for heartiness.
Keep seasonings the same for a similar flavor profile.
4. Pickle Lovers’ Twist
Stir in 1/4 cup finely diced dill pickles to the filling before rolling.
It gives that extra cheeseburger zing in every bite.
Final Thoughts
That food truck stranger never knew he changed the course of my kitchen experiments that day. I sometimes wonder if he was even real or just someone sent to wake up a new idea in an old cook like me.
These cheeseburger egg rolls may not be something my mother would’ve recognized, but they carry the same spirit—sharing food that brings people closer, one bite at a time. I’ve served these with laughter echoing off the walls, with grandkids stealing extras before dinner, and once with neighbors who stayed longer just to talk and nibble.
Not every recipe I try earns a permanent spot in my recipe binder. But this one? It’s written in the margins, stained with grease, and always worth making again.
Crispy Cheeseburger Egg Rolls
Print ThisIngredients
- For the filling:
- 1 pound ground beef or ground turkey
- 1 small onion, finely chopped
- 1 cup shredded cheddar cheese
- 1/4 cup ketchup
- 1 tablespoon yellow mustard
- 1 tablespoon Worcestershire sauce
- Salt and freshly ground black pepper, to taste
- For assembly and frying:
- 12 to 15 egg roll wrappers
- 1 large egg, beaten
- Vegetable oil, for deep frying
Instructions
Step 1: Cook the Beef
In a skillet over medium-high heat, cook ground beef and onion for 6–8 minutes, breaking up the meat until browned and the onion is soft. Drain excess fat.
Step 2: Add the Flavor
Reduce heat. Stir in cheddar, ketchup, mustard, Worcestershire, salt, and pepper. Cook until creamy and cheese is melted. Let cool for 10 minutes.
Step 3: Fill and Roll
Place 2 tbsp of filling on each egg roll wrapper. Fold bottom over, tuck in sides, and roll tightly. Seal with beaten egg.
Step 4: Heat the Oil
Heat 2 inches of oil in a deep fryer or skillet to 350°F. The edge of a wrapper should sizzle when dipped.
Step 5: Fry the Egg Rolls
Fry in small batches, 2–3 minutes per side, until golden brown. Turn gently for even crisping.
Step 6: Drain and Serve
Transfer to paper towels to drain. Serve warm with ketchup, mustard, or your favorite dipping sauce.
