Cheeseburger Egg Rolls wrap seasoned 80/20 beef, onion, pickles, and cheddar in crisp fried shells, with a creamy Big Mac-style sauce for dipping. Cooling the filling and sealing with egg wash help the wrappers hold together in 350°F oil.
The recipe makes 17 egg rolls. Preparation takes 15 minutes and cooking takes 30 minutes, for a 45-minute total.
Cheeseburger Egg Roll Ingredients
For the rolls, use 17 egg roll wrappers, 1 pound 80/20 ground beef, 2 teaspoons salt, 1/2 teaspoon pepper, 1/2 medium yellow onion diced small, 1/2 cup diced pickles, 2 cups shredded cheddar, and canola or vegetable oil. Egg wash is 1 egg whisked with 1 tablespoon water.
For the sauce, measure 1/2 cup mayonnaise, 3 tablespoons sweet pickle relish, 1 tablespoon finely minced yellow onion, 1 tablespoon white vinegar, 2 tablespoons ketchup, 2 teaspoons yellow mustard, 1/2 teaspoon paprika, 1/4 teaspoon onion powder, and 1/4 teaspoon salt.
If you enjoy this recipe, you may also like Pizza Sliders.
How to Make Cheeseburger Egg Rolls
- Brown the ground beef over medium heat until no pink remains, then drain excess fat.
- Add the diced half onion and cook for 2 minutes. Remove from heat and stir in cheddar, pickles, 2 teaspoons salt, and 1/2 teaspoon pepper. Cool completely.
- Whisk 1 egg with 1 tablespoon water for egg wash.
- Whisk all nine sauce ingredients together in a separate bowl.
- Brush a wrapper's edges with egg wash and place 3 to 4 tablespoons filling on the lower third.
- Roll the nearest corner over the filling, tuck it, press the sides flat, fold right and left corners inward, brush the opposite corner, and roll tightly to seal. Repeat all 17.
- Heat oil to 350°F. Fry 5 to 6 rolls at a time for 3 to 4 minutes per side.
- Drain on paper towels, transfer to a wire rack, and serve hot with sauce.
For food-safety guidance while cooking, use the USDA safe minimum temperature chart.
Brown the Beef until No Pink Remains
Cook Half an Onion for Two Minutes
Add Cheddar, Pickles, Salt, and Pepper
Mix One Egg with One Tablespoon Water
Whisk the Exact Big Mac-Style Sauce
Portion Three to Four Tablespoons
Fold and Seal Every Wrapper
Heat the Oil to 350°F
Fry Five or Six at a Time
Drain Twice for a Crisper Bottom
Plan the Forty-Five-Minute Workflow
Reheat without Softening the Shell
Conclusion
Brown and drain 1 pound beef, cook half an onion for 2 minutes, then stir in 2 cups cheddar, 1/2 cup pickles, salt, and pepper off heat. Cool completely. Make egg wash and the measured sauce. Fill each of 17 wrappers with 3 to 4 tablespoons mixture, fold, and seal. Fry 5 to 6 at a time in 350°F oil for 3 to 4 minutes per side, drain on towels and a rack, and serve with sauce.
Frequently Asked Questions
- → How many cheeseburger egg rolls does the recipe make?
It makes exactly 17 egg rolls.
- → How much filling goes in each wrapper?
Place 3 to 4 tablespoons of completely cooled filling on the lower third of each wrapper.
- → What temperature should the frying oil be?
Heat canola or vegetable oil to 350°F.
- → How many egg rolls should fry at once?
Fry 5 to 6 at a time for 3 to 4 minutes per side.