Cheeseburger Egg Roll

These egg rolls happened during a Super Bowl party when I was trying to think of something different from the usual wings and dips. I had leftover ground beef and a package of egg roll wrappers, and the crazy idea of making cheeseburgers in egg roll form just popped into my head. The crispy, golden wrapper gives way to this incredible filling that tastes exactly like a cheeseburger - seasoned beef, melted cheddar, diced pickles, and onions all wrapped up in a crunchy package. Each bite delivers that familiar burger flavor but in this completely unexpected form that makes people stop mid-conversation to ask what they're eating.

My teenage son's friends went absolutely crazy for these at his birthday party. They kept asking if I could teach them how to make them, and one kid's mom actually called me the next day because he wouldn't stop talking about "those amazing burger egg roll things." Even my skeptical father-in-law, who usually sticks to traditional foods, ended up eating four of them and asking when I was making them again.

What You Need

• Egg roll wrappers - Find these in the frozen section, and make sure to thaw them completely before using
• Ground beef - I use 80/20 because the fat keeps everything moist and adds so much flavor to the filling
• Sharp cheddar cheese - Shreds and melts beautifully while adding that classic cheeseburger taste
• Dill pickles - Dice them small so they distribute evenly and add that tangy crunch in every bite
• Simple seasonings - Just salt, pepper, and diced onions to keep the focus on that pure cheeseburger flavor

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Step-by-Step Instructions

Beef Preparation

Heat a large skillet over medium heat and add your ground beef, breaking it up with a spatula as it cooks. Season generously with salt and pepper while it browns, cooking until there's no pink remaining and the meat looks nicely browned. This usually takes about 8 minutes. Drain off most of the excess fat but leave a little for flavor.

Flavor Building

Add your diced onions to the cooked beef and sauté for about 2 minutes until they start to soften and smell amazing. Remove the skillet from heat and stir in the shredded cheddar cheese and diced pickles. The residual heat will melt the cheese just slightly, which helps everything stick together. Let this mixture cool completely before assembling the egg rolls.

Assembly Process

Take one egg roll wrapper and place it on a clean surface like a diamond, with one corner pointing toward you. Brush the edges lightly with egg wash made from one beaten egg and a tablespoon of water. Place about 3 to 4 tablespoons of filling on the lower third of the wrapper, being careful not to overfill or they'll burst during frying.

Rolling Technique

Roll the corner closest to you over the filling, tucking it under and pressing gently to remove air bubbles. Fold the left and right corners toward the center, then brush the top corner with more egg wash. Roll tightly toward the top corner until the egg roll is completely sealed. Place seam-side down on a plate while you finish the rest.

Frying Setup

Heat about 2 inches of oil in a large, heavy skillet to 350 degrees. You can test this by dropping in a small piece of wrapper - it should sizzle immediately but not burn. Work in batches of 5 or 6 egg rolls so you don't overcrowd the pan and drop the oil temperature.

Cooking Process

Carefully place the egg rolls seam-side down in the hot oil and fry for 3 to 4 minutes per side until they're golden brown and crispy all over. Use tongs to turn them gently, and watch for even browning. Remove to paper towels briefly, then transfer to a wire rack so the bottoms don't get soggy.

Big Mac Sauce

While the egg rolls cool slightly, whisk together mayonnaise, ketchup, yellow mustard, sweet pickle relish, minced onion, white vinegar, paprika, onion powder, and salt until smooth. This sauce tastes exactly like the famous burger chain version and is absolutely perfect for dipping.

The first time I made these, I was impatient and tried to fill them while the meat was still warm, which made the wrappers tear and the cheese melt everywhere. Now I always let the filling cool completely, sometimes even making it the day before. Also, getting the oil temperature right takes practice - invest in a thermometer because guessing leads to inconsistent results.

Perfect Pairings

These are amazing served hot with that Big Mac sauce for dipping, but they're also incredible with ranch dressing or even ketchup if you want to keep it simple. For a complete meal, serve them alongside some crispy french fries or onion rings. A cold beer or soda pairs perfectly with the rich, savory flavors, and they're substantial enough to be the main attraction at casual gatherings.

Creative Variations

Try adding some crispy bacon pieces to the filling for a bacon cheeseburger version that's absolutely incredible. Pepper jack cheese instead of cheddar adds a nice heat that really enhances the flavors. For a Big Mac twist, add some shredded lettuce to the cooled filling just before wrapping. You could even make them with turkey instead of beef for a lighter option that still tastes amazing.

Storage Solutions

These are definitely best eaten right after frying while the wrapper is still crispy and the filling is hot. You can assemble them completely and refrigerate for a few hours before frying, which actually makes them easier to handle. Leftover cooked egg rolls can be reheated in a 400-degree oven for about 10 minutes, though they're never quite as good as fresh.

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These cheeseburger egg rolls have become my secret weapon for impressing people at parties without spending all day in the kitchen. They combine two comfort food favorites in this unexpected way that always gets people talking and asking for the recipe. The crispy wrapper with that familiar burger filling creates this perfect contrast of textures and flavors that satisfies both the adventurous eaters and the traditionalists. Every time I make them, I'm reminded that some of the best recipes come from just letting your imagination run wild in the kitchen.

Frequently Asked Questions

→ Can I bake these instead of frying?

Yes! Brush with oil and bake at 400°F for 15-20 minutes, flipping halfway through. They won't be quite as crispy as fried, but still delicious.

→ Can I make these ahead of time?

You can assemble them and refrigerate for a few hours before frying. For longer storage, freeze them assembled and fry directly from frozen, adding extra cooking time.

→ What if I can't find egg roll wrappers?

Spring roll wrappers or wonton wrappers can work in a pinch, though they'll be smaller. You might need to adjust the filling amount and cooking time.

→ How do I prevent the egg rolls from bursting while frying?

Make sure the filling is completely cool, don't overfill them, and seal the edges well with egg wash. Also, don't overcrowd the pan when frying.

→ Can I use a different type of cheese?

Yes! American cheese, pepper jack, or a cheese blend would all work great. Just make sure it's a cheese that melts well.