I combined ground beef, shredded cheddar, and diced pickles into an unexpected handheld that belongs in Egg Roll Recipes and will make you want to read on.

Jump to Recipe

I almost don’t want to share these Cheeseburger Eggrolls because they feel like a tiny, delicious secret. The crunchy shell gives way to melty shredded cheddar cheese and savory ground beef 80/20 that somehow tastes like your favorite burger but way more fun.

I served them once at a get together under the Party Food Appetizers banner and people kept coming back, asking whats inside, like they were trying to solve a tasty mystery. Ive messed this up before but when it hits right, it hits hard, and you just sit there wondering how something so simple got so addictive.

Ingredients

Print Recipe (No Advertisments)

Ground beef: Rich in protein and iron, adds savory depth and juicy mouthfeel, can be fatty.
Cheddar cheese: Melty, gives umami and fat, some calcium and protein but pretty high in calories.
Dill pickles: Tart and crunchy, low calorie, add vinegar tang and salty bite, tiny fiber boost.
Yellow onion: Sweet when cooked gives moisture and subtle carbs provides flavor and some antioxidants.
Egg roll wrappers: Thin dough sheets, mostly carbs that crisp up when fried, not much nutrition.
Ketchup and mustard: Ketchup adds sweet tomato tang, mustard brings bright acidity, both add sodium and sugar.
Vegetable oil: Neutral frying oil gives crispness, high in calories, mostly empty fats when used lots.

Ingredient Quantities

1 lb ground beef 80/20

1 small yellow onion, finely diced about 1/2 cup

1 clove garlic, minced

1 cup shredded cheddar cheese

1/4 cup diced dill pickles

2 tbsp ketchup

1 tbsp yellow mustard

1 tsp Worcestershire sauce

12 egg roll wrappers

1 egg, beaten for sealing

Vegetable oil for frying, about 2 cups

Salt and black pepper to taste

How to Make this

Print Recipe (No Advertisments)

1. Brown the ground beef in a large skillet over medium high heat, add the diced onion and garlic after about 2 minutes, season with salt and pepper and cook until the beef is fully browned and the onion is soft, about 6 to 8 minutes; drain most of the fat leaving a tablespoon for flavor.

2. Stir in the ketchup, yellow mustard and Worcestershire sauce, let it simmer a minute so the flavors marry, then remove from heat.

3. Stir in the shredded cheddar and diced pickles while the filling is warm so the cheese melts a little, taste and adjust salt and pepper; let the mixture cool for 5 to 10 minutes so it wont soak the wrappers.

4. Lay out one egg roll wrapper on a clean surface with a corner pointing toward you, keep the remaining wrappers covered with a damp towel to stop them from drying out.

5. Spoon about 2 to 3 tablespoons of the cheeseburger filling into the center lower third of the wrapper, dont overfill or they will burst when frying.

6. Brush the top edges with a little beaten egg, fold the bottom corner up over the filling, fold in the two side corners, then tightly roll up to seal, pressing the egg wash to close; repeat until you have 12 egg rolls.

7. Heat about
1.5 to 2 cups of vegetable oil in a heavy skillet or Dutch oven to 350 to 375°F, if you dont have a thermometer stick the handle of a wooden spoon in the oil and if bubbles form steadily around it the oil is ready.

8. Fry the egg rolls in batches seam side down, do not crowd the pan, 3 to 4 minutes per side or until evenly golden and crisp, turning gently so they brown all over; adjust heat to keep oil between 350 and 375°F.

9. Transfer to a paper towel or wire rack to drain, sprinkle a little salt right away while hot, and let rest 1 to 2 minutes so the filling firms up a bit.

10. Serve warm with extra ketchup and mustard if you like, and remember to cook in batches and keep the oil temperature steady so every egg roll gets super crispy.

Equipment Needed

1. Large heavy skillet or Dutch oven, 10 to 12 inch, for browning the beef and frying the egg rolls (can use same pan if you drain most fat first).
2. Wooden spoon or heatproof spatula, to break up beef and stir the filling (wooden spoon also works to test oil temp — bubbles around the handle mean its ready).
3. Slotted spoon or long tongs, to lift and turn egg rolls safely when frying.
4. Candy/frying thermometer (or use the wooden spoon test above), to keep oil steady at 350 to 375°F.
5. Mixing bowls (one small for beaten egg, one medium for holding the cooled filling), and a spoon for scooping.
6. Pastry brush or clean finger, to brush egg wash on wrapper edges so they seal.
7. Chef’s knife and cutting board, for dicing onion and pickles.
8. Measuring spoons and measuring cup, for ketchup, mustard, Worcestershire and oil.
9. Paper towels and a wire rack or plate, for draining fried egg rolls (sprinkle salt right away while hot).
10. Clean kitchen towel or damp cloth, to cover unused wrappers so they dont dry out while you work.

FAQ

Q: Can I bake or air fry these instead of deep frying? A: Yes, totally. For baking preheat oven to 425 F and bake on a greased sheet about 15 to 20 minutes, flip once, spray tops with oil so they crisp up. For an air fryer cook at 375 F for 8 to 10 minutes, check at 6 minutes and spray if needed. They wont be quite as crispy as deep fried but still good.

Q: How do I keep the wrappers from getting soggy? A: Drain the cooked beef well and let it cool a bit before filling, use low moisture cheddar, dice pickles small, dont overfill the wrapper and seal edges with beaten egg. Also make sure oil is hot enough if frying so they crisp fast.

Q: What temp and how long do I fry them? A: Heat oil to about 350 to 375 F and fry 3 to 4 minutes, turning once, until golden brown. Don’t overcrowd the pan, and let excess oil drain on paper towels. Ground beef should reach 160 F internal temp.

Q: Can I make these ahead or freeze them? A: Yep. Assemble and freeze on a baking sheet until firm, then transfer to a bag. Fry from frozen adding 1 to 2 minutes to cook time, or thaw in fridge overnight then fry or bake. You can also cook the filling ahead and assemble later.

Q: Any quick fixes if my filling is too wet? A: Cook it down longer to evaporate moisture, drain off grease, or stir in a little breadcrumbs to bind. Let it cool before wrapping so it wont steam the wrapper.

Q: Can I swap ingredients or make them healthier? A: Sure, use lean ground beef, ground turkey, or a plant based crumble, use less cheese or sharp cheddar for more flavor with less amount, bake instead of fry, or add extra veggies like bell pepper or shredded carrot for more nutrition.

Cheeseburger Eggrolls Recipe Substitutions and Variations

Ground beef (80/20): swap for ground turkey, ground pork for a juicier bite, or plant based crumbles like Beyond or Impossible if you want a meat free option
Shredded cheddar: use Colby jack or American for super melty cheese, pepper jack for a little heat, or mix mozzarella with cheddar for extra stretch
Diced dill pickles: try chopped bread and butter pickles or sweet pickle relish for a milder tang, or finely chopped cornichons for extra zip, or swap in diced jalapeno if you want spicy
Egg roll wrappers: wonton wrappers make smaller appetizers, spring roll wrappers give a lighter crisp, or use small flour tortillas and bake them if you want to avoid deep frying

Pro Tips

– Let the filling cool more than you think you need to, or spread it thin on a baking sheet to speed it up. Hot filling = soggy wrappers, and even a little extra cooling time makes them crispier after frying. Also pat the diced pickles dry on a paper towel so they dont add extra wetness.

– Portion with a small scoop or tablespoon so every roll has the same amount, that way they all cook the same and wont burst. Roll them tight but dont stuff them, and press the seam firmly with the egg for a good seal.

– Keep the oil temperature steady with a thermometer, and dont crowd the pan. If the oil drops too low they soak up oil, if its too hot the outside burns before the inside heats. Use a wire rack to drain so they stay crispy instead of steaming on paper towels.

– Want to prep ahead Try assembling and flash-freezing them single layer, then bag. Fry straight from frozen and add a minute or two to the cook time or bake at a high temp to finish. This saves time and they still come out great if you keep them cold before they hit the oil.

Cheeseburger Eggrolls Recipe

Recipe by Jessica Freneli

0.0 from 0 votes

I combined ground beef, shredded cheddar, and diced pickles into an unexpected handheld that belongs in Egg Roll Recipes and will make you want to read on.

Servings

servings

Calories

301

kcal

Equipment: 1. Large heavy skillet or Dutch oven, 10 to 12 inch, for browning the beef and frying the egg rolls (can use same pan if you drain most fat first).
2. Wooden spoon or heatproof spatula, to break up beef and stir the filling (wooden spoon also works to test oil temp — bubbles around the handle mean its ready).
3. Slotted spoon or long tongs, to lift and turn egg rolls safely when frying.
4. Candy/frying thermometer (or use the wooden spoon test above), to keep oil steady at 350 to 375°F.
5. Mixing bowls (one small for beaten egg, one medium for holding the cooled filling), and a spoon for scooping.
6. Pastry brush or clean finger, to brush egg wash on wrapper edges so they seal.
7. Chef’s knife and cutting board, for dicing onion and pickles.
8. Measuring spoons and measuring cup, for ketchup, mustard, Worcestershire and oil.
9. Paper towels and a wire rack or plate, for draining fried egg rolls (sprinkle salt right away while hot).
10. Clean kitchen towel or damp cloth, to cover unused wrappers so they dont dry out while you work.

Ingredients

1 lb ground beef 80/20
1 small yellow onion, finely diced about 1/2 cup
1 clove garlic, minced
1 cup shredded cheddar cheese
1/4 cup diced dill pickles
2 tbsp ketchup
1 tbsp yellow mustard
1 tsp Worcestershire sauce
12 egg roll wrappers
1 egg, beaten for sealing
Vegetable oil for frying, about 2 cups
Salt and black pepper to taste

Directions

Brown the ground beef in a large skillet over medium high heat, add the diced onion and garlic after about 2 minutes, season with salt and pepper and cook until the beef is fully browned and the onion is soft, about 6 to 8 minutes; drain most of the fat leaving a tablespoon for flavor.
Stir in the ketchup, yellow mustard and Worcestershire sauce, let it simmer a minute so the flavors marry, then remove from heat.
Stir in the shredded cheddar and diced pickles while the filling is warm so the cheese melts a little, taste and adjust salt and pepper; let the mixture cool for 5 to 10 minutes so it wont soak the wrappers.
Lay out one egg roll wrapper on a clean surface with a corner pointing toward you, keep the remaining wrappers covered with a damp towel to stop them from drying out.
Spoon about 2 to 3 tablespoons of the cheeseburger filling into the center lower third of the wrapper, dont overfill or they will burst when frying.
Brush the top edges with a little beaten egg, fold the bottom corner up over the filling, fold in the two side corners, then tightly roll up to seal, pressing the egg wash to close; repeat until you have 12 egg rolls.
Heat about
5 to 2 cups of vegetable oil in a heavy skillet or Dutch oven to 350 to 375°F, if you dont have a thermometer stick the handle of a wooden spoon in the oil and if bubbles form steadily around it the oil is ready.
Fry the egg rolls in batches seam side down, do not crowd the pan, 3 to 4 minutes per side or until evenly golden and crisp, turning gently so they brown all over; adjust heat to keep oil between 350 and 375°F.
Transfer to a paper towel or wire rack to drain, sprinkle a little salt right away while hot, and let rest 1 to 2 minutes so the filling firms up a bit.
Serve warm with extra ketchup and mustard if you like, and remember to cook in batches and keep the oil temperature steady so every egg roll gets super crispy.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.