Crispy Cheeseburger Egg Rolls came from a night when dinner needed to be fast, fun, and most importantly—family-friendly. My youngest had just come home from soccer practice, tired and starving, and my husband had been dropping hints about cheeseburgers for days. But we didn’t have buns, and honestly, I wasn’t in the mood for grilling.
Then I saw a half-used pack of egg roll wrappers sitting in the fridge—left over from a veggie roll experiment I never got around to finishing. And that’s when the lightbulb moment happened. Cheeseburger egg rolls. Why not?
I browned up some ground beef, tossed in the usual cheeseburger fixings, and before I knew it, I had a golden, crispy, cheesy snack that had everyone hovering around the kitchen. We ate them straight off the plate with a side of ketchup and mustard. My kids now call them “burger pockets,” and I’ve been making them ever since for game days, lazy weekends, and even a few potlucks.
They’re quick, they’re budget-friendly, and they hit all the right notes—crispy, savory, melty, and just the right amount of indulgent.
Short Description
Crispy Cheeseburger Egg Rolls are a fun twist on a classic American favorite—golden egg rolls filled with juicy seasoned beef, melty cheddar, and burger-style condiments. Perfect for parties, weeknight dinners, or snacking.
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
- Mixing spoon or spatula
- Slotted spoon
- Deep skillet or deep fryer
- Tongs
- Paper towels
- Small bowl (for egg wash)
Cooking Instructions
Step 1: Cook the Beef and Onion
In a large skillet over medium-high heat, cook the ground beef and chopped onion. Break up the meat as it browns, cooking until the beef is fully browned and the onion is soft—about 7–9 minutes. Drain any excess fat.
Step 2: Make the Cheeseburger Filling
Lower the heat and stir in shredded cheddar, ketchup, mustard, Worcestershire sauce, salt, and black pepper. Mix until cheese is melted and everything is well combined. Remove from heat and let it cool for 5–10 minutes.
Step 3: Fill and Roll
Lay one egg roll wrapper on a clean surface with a corner facing you. Spoon about 2 tablespoons of the cooled filling into the center. Fold the bottom corner over the filling, then tuck in the sides. Roll tightly, sealing the top corner with beaten egg. Repeat with remaining wrappers.
Step 4: Heat the Oil
Pour vegetable oil into a deep fryer or deep skillet until it reaches about 2 inches deep. Heat to 350°F. Use a thermometer if possible for accuracy.
Step 5: Fry Until Golden
Gently lower 3–4 egg rolls into the hot oil at a time. Fry for 2–3 minutes per side, turning once, until they’re golden brown and crispy. Remove with a slotted spoon and drain on paper towels.
Step 6: Serve Hot
Serve fresh from the fryer with your favorite dipping sauces—ketchup, mustard, burger sauce, or even spicy mayo.
Why You’ll Love This Recipe
– Crispy outside, melty inside
– Fast and family-friendly
– Perfect for parties or weeknight dinners
– Easily customizable
– Kid-approved and freezer-friendly
Mistakes to Avoid & Solutions
Overstuffing the wrapper
Fix: Stick to about 2 tablespoons of filling per roll to keep them sealed and prevent bursting.
Not sealing the wrapper properly
Fix: Use a beaten egg along the edges to seal tight. Press down gently to ensure a good bond.
Oil too hot or too cold
Fix: Maintain oil at 350°F. Too hot, and the outside will burn before the inside heats; too cold, and the rolls will soak up oil and turn greasy.
Using wet filling
Fix: Let the filling cool slightly and avoid excess moisture; soggy filling leads to soggy rolls.
Crowding the pan
Fix: Fry in small batches so the oil temperature stays even and the egg rolls cook evenly.
Serving and Pairing Suggestions
These are best served warm with a few classic burger condiments on the side. Try:
Dipping in spicy mayo, burger sauce, or smoky BBQ sauce
Paired with a light side salad or sweet potato fries
Served as part of a game-day snack spread or on a dinner platter alongside pickles and slaw
Mini versions make excellent finger food for parties
Storage and Reheating Tips
Storage: Cool completely, then store in an airtight container in the fridge for up to 3 days.
Freezing: Wrap each cooled roll in foil or plastic wrap, then freeze in a freezer-safe bag for up to 2 months.
Reheating (Oven): Bake at 375°F for 10–12 minutes until hot and crispy.
Reheating (Air Fryer): Reheat at 350°F for 6–8 minutes.
Avoid Microwave: Microwaving will soften the crispy shell.
FAQs
1. Can I bake these instead of frying?
Yes! Brush them with oil and bake at 400°F for 18–20 minutes, flipping halfway through.
2. Can I make them ahead of time?
Absolutely. Assemble them, then refrigerate up to 24 hours before frying. Or freeze uncooked and fry straight from frozen (add a minute or two to the cook time).
3. What cheese works best?
Cheddar melts great and has that classic cheeseburger flavor, but pepper jack or American cheese are good alternatives.
4. Are they good cold or at room temp?
They’re best warm, but they can be packed for lunchboxes and still taste great at room temp.
5. Can I make this vegetarian?
Yes! Swap the ground beef with plant-based ground or a mix of mushrooms and lentils for a satisfying meat-free option.
Tips & Tricks
For an extra crispy finish, double-fry the rolls: fry once until light golden, rest for 5 minutes, then fry again for 1–2 minutes.
Add chopped pickles to the filling for extra zing.
Keep the wrappers covered with a damp towel as you work to prevent them from drying out.
Use a cooling rack over a tray for draining to keep bottoms from getting soggy.
Try an air fryer version if you’re avoiding deep frying—400°F for 10–12 minutes, flipping halfway through.
Recipe Variations
1. Spicy Bacon Cheeseburger Egg Rolls
Add 4 strips of crumbled cooked bacon and 1 tsp of sriracha or hot sauce to the filling.
Follow the same cooking steps. Adds smoky, spicy richness.
2. Philly Cheesesteak Egg Rolls
Use thinly sliced steak, sautéed green peppers, and provolone instead of the classic filling.
Skip ketchup and mustard. Use a bit of mayo and Worcestershire.
3. Breakfast Egg Rolls
Swap beef for breakfast sausage, add scrambled eggs and a mix of cheddar and Monterey jack.
Serve with salsa or spicy ketchup.
4. Big Mac Style Egg Rolls
Add chopped pickles and diced onions to the filling.
Use a copycat Big Mac sauce for dipping.
Final Thoughts
This recipe feels like a little rebellion in a crispy shell. You take everything you love about a cheeseburger—melty cheese, juicy beef, that tangy hit of mustard—and wrap it in something so golden and crunchy it practically shatters when you bite in. It’s not fast food, it’s not takeout. It’s better. It’s homemade mischief.
Someone always raises an eyebrow the moment you say “cheeseburger egg rolls”—and by the second bite, they’re planning seconds. These rolls aren’t trying to be classy or delicate. They’re bold, messy, gooey in the best way, and meant to be devoured with sauce dripping down your fingers. They don’t ask for fancy ingredients or hours in the kitchen, just a little curiosity and a hot pan.
Serve them at your next party, or make a batch just for yourself on a random Tuesday. No one will complain. Except maybe when they’re all gone.
Crispy Cheeseburger Egg Rolls
Ingredients
For the Filling
- 1 pound ground beef or ground turkey
- 1 small onion finely chopped
- 1 cup shredded cheddar cheese
- ¼ 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
- Brown the ground beef and chopped onion in a skillet over medium-high heat for 7–9 minutes. Drain excess fat.
- Reduce heat. Stir in cheddar, ketchup, mustard, Worcestershire, salt, and pepper. Mix until melted and smooth. Let cool for 5–10 minutes.
- Place 2 tbsp of filling on an egg roll wrapper (corner facing you). Fold bottom corner over, tuck sides, roll tightly, and seal with beaten egg.
- Fill a deep skillet or fryer with 2 inches of oil. Heat to 350°F.
- Fry 3–4 rolls at a time for 2–3 minutes per side, until golden brown. Drain on paper towels.
- Serve hot with ketchup, mustard, burger sauce, or spicy mayo.
