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Delicious Cheeseburger Eggrolls are what I make when everyone wants something crunchy, cheesy, and a little messy in the best way. They taste like a diner cheeseburger tucked inside a blistered golden shell.
The filling is simple. Ground beef, onion, pickles, mustard, Worcestershire, and cheese do most of the work. Cooling the filling before rolling keeps the wrappers from tearing and helps the eggrolls fry cleanly.
The Burger Filling Lineup
Use 85 percent lean ground beef if you can. It has enough fat to taste like a burger, but it will not flood the skillet.
Keep the pickles chopped small and shred the cheddar yourself. The filling rolls more neatly when every bite is evenly mixed.
- Ground beef. Gives the eggrolls their classic burger center and stays juicy when cooked with onion.
- Yellow onion. Softens into the beef and adds the sweet diner flavor you expect in a cheeseburger.
- Garlic powder. Seasons the filling without adding wet bits that can weaken the wrapper.
- Worcestershire sauce. Adds savory depth and makes the beef taste more rounded.
- Ketchup and mustard. Bring the familiar burger tang right into the filling.
- Dill pickles. Cut through the richness and keep the bites lively.
- Cheddar and American cheese. Cheddar gives flavor, and American cheese melts into the beef smoothly.
- Egg roll wrappers. Fry into a crisp, bubbly shell that holds the cheeseburger filling.
- Burger sauce. A quick mayo, ketchup, relish, and mustard dip makes them feel complete.
Delicious Cheeseburger Eggrolls Method
- Brown the beef. Cook the beef and onion in a skillet over medium-high heat until the beef is no longer pink and the onion is soft. Drain off extra grease so the wrappers stay crisp.
- Season the filling. Stir in garlic powder, salt, pepper, Worcestershire, ketchup, mustard, and pickles. Let it cook for a minute so the sharp edges settle.
- Add the cheese. Take the skillet off the heat and fold in cheddar and torn American cheese. Cool the mixture for 10 minutes before rolling.
- Roll the eggrolls. Place a wrapper like a diamond, add about 3 tablespoons filling near the lower corner, fold the bottom up, tuck in the sides, and roll tightly. Seal the tip with water.
- Fry until crisp. Heat 1 inch of oil to 350 F and fry in batches for 2-3 minutes per side. Move them to a rack so the bottoms do not steam.
- Dip and serve. Stir together the burger sauce and serve the eggrolls hot while the cheese is soft.
Cool Filling Rolls Better
Hot filling is the fastest way to make an egg roll wrapper tear. The steam softens the dough, and melted cheese can leak out before the wrapper has time to crisp. Give the beef mixture 10 minutes in the skillet or spread it on a plate if you are rushing.
The filling should be warm, not piping hot. It will still melt nicely once fried. I also press the mixture lightly with the spoon before rolling so there are no sharp pickle pieces poking at the wrapper.
If you like cheeseburger mashups, save these for the same night you would make easy party cheeseburger sliders. The flavor is familiar, but the crunch makes them feel like snack food.
Oil Temperature Matters
A steady 350 F gives you the best shell. Cooler oil soaks into the wrapper and leaves it heavy. Hotter oil browns the outside before the center warms through. If you do not have a thermometer, drop in a small torn piece of wrapper. It should bubble right away and turn golden, not dark, in about 30 seconds.
Work in batches and leave space between the rolls. Crowding drops the oil temperature and makes the eggrolls rub against each other. For food safety, cook ground beef until it reaches 160 F, as listed by FoodSafety.gov safe temperature guidance.
Sauces And Smart Swaps
The quick burger sauce is there for that drive-in flavor. Mayo gives body, ketchup adds sweetness, relish brings pickle crunch, and mustard sharpens the finish. Add a tiny splash of pickle juice if you like a thinner dip.
For a bacon version, fold in 1/2 cup cooked chopped bacon after the beef is drained. Pepper jack works if you want heat. Chopped jalapenos make the filling taste closer to bacon jalapeno popper eggrolls, especially with ranch on the side.
You can also use ground turkey, but season it a little more boldly. Turkey is leaner, so a spoonful of ketchup and an extra slice of American cheese help it stay moist.
Serving For A Crowd
These are best right after frying, so think in small batches. Keep finished eggrolls on a wire rack set over a sheet pan in a 200 F oven while you fry the rest. Do not cover them with foil. Trapped steam softens the wrapper.
For a party tray, cut each eggroll in half on a sharp diagonal and set the sauce in a low bowl. Add pickle chips and shredded lettuce around the platter for the full burger feel. They sit nicely next to loaded bacon cheeseburger onion rings when you want a hot appetizer spread.
Storage And Reheating
Leftovers keep in an airtight container in the fridge for up to 3 days. Let them cool before closing the lid so condensation does not soak the shell. Reheat in an air fryer at 350 F for 4-6 minutes or in a 375 F oven until hot.
For freezing, freeze the rolled uncooked eggrolls on a sheet pan first. Once firm, move them to a freezer bag. Fry from thawed for the most even center, or air fry from frozen and add a few extra minutes. If you want a baked beef pocket instead, try cheeseburger hot pockets easy.
Summary
Serve these cheeseburger eggrolls hot with burger sauce, extra pickles, and a simple salad or fries.
FAQs
- Can I make cheeseburger eggrolls in the air fryer?
Yes. Brush or spray the rolled eggrolls with oil, then air fry at 375 F for 10-12 minutes. Turn them halfway through so both sides blister and brown.
- Can I use spring roll wrappers instead of egg roll wrappers?
You can, but the texture will be thinner and more delicate. Egg roll wrappers are sturdier and give these cheeseburger eggrolls a thicker, crunchier shell.
- How do I keep the eggrolls from bursting open?
Do not overfill them, and let the beef mixture cool before rolling. Seal the final corner with water, then place the rolls seam-side down while you finish the batch.
- Can I make them ahead for a party?
Yes. Roll them a few hours ahead and keep them covered in the fridge. Fry close to serving time for the best crunch.
- What cheese works best inside cheeseburger eggrolls?
Sharp cheddar gives a stronger burger flavor, while American cheese melts smoother. I like using both because the filling tastes cheesy without getting greasy.
- How should I reheat leftovers?
Reheat leftovers in an air fryer or oven at 350 F until hot and crisp. The microwave warms the filling, but it softens the wrapper.
