Go Back

Cheeseburger Egg Rolls

Cheeseburger Egg Rolls combine all the flavors of your favorite burger inside a crunchy, golden egg roll wrapper. Easy to make, family-friendly, and endlessly customizable!
Print Recipe Pin Recipe

Equipment

  • Large skillet
  • Mixing bowl
  • Slotted spoon
  • Egg roll wrappers
  • Small bowl (for sealing edges)
  • Air fryer, deep fryer, or baking sheet
  • Tongs or spatula

Ingredients
  

  • 1 lb 450 g ground beef (80/20 blend preferred)
  • 1 small onion finely diced
  • 2 cloves garlic minced
  • 1 tbsp Worcestershire sauce
  • 1 tsp salt
  • ½ tsp black pepper
  • 1 cup shredded cheddar cheese or American cheese
  • ¼ cup diced pickles
  • 2 tbsp ketchup
  • 1 tbsp mustard
  • 12 egg roll wrappers
  • 1 egg beaten (for sealing)
  • Vegetable oil for frying or cooking spray for baking

Instructions
 

  • Prepare filling: In a large skillet over medium heat, cook ground beef and onion until browned. Drain excess fat.
  • Add garlic, Worcestershire sauce, salt, and pepper. Stir in ketchup, mustard, pickles, and cheese. Mix until melted and combined. Let cool slightly.
  • Assemble: Lay out an egg roll wrapper like a diamond. Spoon 2–3 tablespoons of filling in the center. Fold in the sides, then roll up tightly, sealing the edge with beaten egg.
  • Cooking Options
  • Frying
  • Heat 1 inch of oil to 350°F (175°C). Fry 3–4 egg rolls at a time for 2–3 minutes per side, until golden brown. Drain on paper towels.
  • Baking
  • Preheat oven to 400°F (200°C). Arrange egg rolls on a parchment-lined sheet. Brush lightly with oil or spray with cooking spray.
  • Bake 15–18 minutes, turning once, until crisp and golden.
  • Air Frying
  • Preheat air fryer to 380°F (193°C). Lightly spray rolls with oil.
  • Air-fry 8–10 minutes, turning halfway, until golden and crispy.

Notes

Cool filling before wrapping to prevent soggy wrappers.
Seal well with egg wash to keep the filling from leaking.
Don’t overcrowd the pan or fryer; cook in batches for even crispness.