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These cheeseburger egg rolls turned my regular party appetizer game into something people actually remember and request months later. When you take all those classic burger flavors - seasoned ground beef, melted cheddar, ketchup, and mustard - and wrap them up in a crispy egg roll wrapper, you get this addictive finger food that disappears faster than I can make them. I came up with this idea after seeing my kids dip their burgers in everything imaginable, and figured why not put all those flavors into something that's basically designed for dipping.
My brother brought these to our family's Super Bowl party last year, and they caused such a stir that people were asking for the recipe before halftime. My aunt, who's pretty traditional about food, ate four of them and kept saying she couldn't believe how much they actually tasted like cheeseburgers. Now they're requested at every family gathering.
What You Need
- Ground beef or turkey: I prefer 80/20 beef for the best flavor, but turkey works great for a lighter version
- Sharp cheddar cheese: Shredded melts better and distributes more evenly throughout the filling
- Classic burger condiments: Ketchup, mustard, and Worcestershire sauce bring those familiar flavors
- Egg roll wrappers: Found in the refrigerated section, these create the perfect crispy shell
- Small onion: Adds sweetness and texture that balances the rich meat and cheese
- Vegetable oil for frying: You need enough for deep frying to get that golden, crispy exterior
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Making Them Happen
- Creating the filling
- Brown your ground beef and chopped onion together in a large skillet over medium-high heat, breaking up the meat as it cooks. Once everything's nicely browned, drain off any excess fat so your egg rolls won't be greasy. Stir in the shredded cheddar cheese, ketchup, mustard, Worcestershire sauce, salt, and pepper, mixing until the cheese is completely melted and everything's well combined. Let this cool slightly so it's easier to handle.
- Assembly process
- Lay out an egg roll wrapper like a diamond shape in front of you. Place about 2 tablespoons of the cooled filling in the center, being careful not to overstuff. Fold the bottom corner up over the filling, then fold in the two side corners, and roll tightly toward the top corner. Use the beaten egg to seal the final edge, this prevents them from coming apart during frying.
- The perfect fry
- Heat your oil to 350°F in a heavy pot or deep fryer. This temperature is crucial, too hot and the outside burns before the inside heats through, too cool and they get greasy instead of crispy. Fry the egg rolls for 2-3 minutes per side until they're golden brown all over. Don't overcrowd the pot or the temperature drops and they won't crisp properly.
- Finishing touches
- Drain the finished egg rolls on paper towels to remove excess oil. Serve them hot while the cheese is still melty inside and the wrapper is at its crispiest.
I learned the hard way that trying to rush the cooling process just leads to messy assembly and wrappers that fall apart. Now I always make the filling first and let it cool while I get everything else ready, which makes the whole process much smoother.
Perfect Serving Ideas
These are incredible on their own, but they're even better with classic burger-inspired dipping sauces. Try them with special sauce made from mayo, ketchup, and pickle relish, or serve with ranch, barbecue sauce, or even cheese sauce for dipping. For the full burger experience, serve them with pickles, lettuce, and cherry tomatoes on the side.
Creative Variations
You can customize these just like you would a burger. Add diced pickles to the filling for extra tang, or try different cheeses like pepper jack for heat or Swiss for a different flavor profile. Sometimes I add crumbled bacon to the filling for extra indulgence, or use ground turkey and add some fresh herbs for a lighter version.
Make-Ahead Strategy
These are perfect for entertaining because you can assemble them completely and refrigerate for up to a day before frying. Just cover them with a damp paper towel so the wrappers don't dry out. You can even freeze the assembled egg rolls and fry them straight from frozen - just add an extra minute or two to the cooking time.
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These cheeseburger egg rolls have become my signature party appetizer because they're familiar enough that everyone tries them, but different enough that people remember them long after the party's over. There's something really satisfying about taking two completely different food concepts and creating something that somehow makes perfect sense. They deliver all the comfort and satisfaction of a good cheeseburger in a fun, shareable format that's perfect for any gathering.
Frequently Asked Questions
- → Can I bake these instead of frying?
- Yes! Bake at 400°F for 15-20 minutes, turning halfway through. They won't be quite as crispy as fried, but still delicious.
- → What dipping sauces work best?
- Classic burger condiments work great - ketchup, mustard, special sauce, or ranch. You could also make a burger sauce with mayo, ketchup, and pickle relish.
- → Can I make these ahead of time?
- You can assemble them and freeze before frying. Fry directly from frozen, adding 1-2 extra minutes to the cooking time.
- → How do I prevent the filling from leaking out?
- Make sure the filling is completely cooled, don't overfill the wrappers, and seal the edges well with beaten egg.
- → Can I add other burger toppings to the filling?
- Absolutely! Try adding diced pickles, bacon bits, or even diced tomatoes (just drain them well first to avoid soggy wrappers).