Cheeseburger egg rolls are the kind of snack that stops the conversation mid-sentence. Seriously, the first time I brought a platter of these golden, crispy rolls to a game day party, nobody could believe what they were biting into. Imagine the ooey-gooey cheeseburger fillings you love—all tucked inside a crunchy, hand-held wrapper. The sizzle, the cheesy pull, that savory beef… it’s like everything you crave in a burger, but with a fun, unexpected twist.
I stumbled on this cheeseburger egg rolls recipe during a family movie night when I wanted something less messy than sliders but way more exciting than plain old chips and dip. After a few experiments (and, honestly, a couple of comical fails with wrappers splitting open), I nailed a method that’s both easy and reliable. Now, these are my go-to for parties, potlucks, and even late-night cravings. They’re basically bite-sized happiness—if you can stop at just one, you have more willpower than anyone in my house.
What makes this recipe a keeper is its blend of comfort and convenience. The ingredients are simple, but the result is pure magic—melty cheese, juicy beef, pickles, and a hint of onion, all in a crispy shell. Whether you’ve got picky kids, hungry teens, or a crowd of grown-ups, cheeseburger egg rolls hit the spot every time. Plus, if you’re a fan of prepping ahead, you’ll love how easy these are to make in batches. Trust me, after testing this recipe over a dozen times (for “research” purposes), I can confidently say you’ll want to make a double batch!
Why You’ll Love This Cheeseburger Egg Rolls Recipe
- Quick & Easy: Ready in under 40 minutes, perfect for last-minute gatherings or those spontaneous snack attacks.
- Simple Ingredients: No fancy shopping required—just ground beef, cheese, and a few essentials you probably have on hand.
- Perfect for Parties: These egg rolls are made for sharing! Sleek for potlucks, tailgates, and birthday spreads.
- Crowd-Pleaser: Kids, adults, even those “I don’t like new things” folks—everyone raves about these. They vanish fast!
- Unbelievably Delicious: Crispy on the outside, juicy and cheesy inside—like the best cheeseburger you’ve ever had, just more fun to eat.
Let’s face it, there are a zillion party snacks out there, but cheeseburger egg rolls are a total game changer. The way the cheese melts into the beef, the tang from the pickles, and that satisfying crunch—no slider or mini-burger can compete. I’ve made these for everything from Super Bowl parties to backyard BBQs, and they always steal the show.
What sets this recipe apart? For starters, I blend the filling until just combined—no dry beef here! And I use a mix of cheddar and American cheese for the ultimate melt. You can use your favorite pickles, or skip them if that’s more your style. Plus, these are baked or fried (your choice!), so you can tweak them to fit your mood or your health goals.
Honestly, these cheeseburger egg rolls are more than just food—they’re a party starter, a conversation piece, and a comfort food classic with a playful twist. Whether you’re looking to impress a crowd or just treat yourself, this recipe is the one you’ll come back to again and again.
What Ingredients You Will Need
This cheeseburger egg rolls recipe keeps it simple—no complicated ingredients, just classic flavors. Most are pantry staples, and you can swap or add based on what you’ve got.
- Ground Beef (1 lb / 450 g): I go for 80/20 for flavor, but leaner works if you want less grease.
- Yellow Onion (1 small, finely diced): Adds sweetness and depth—don’t skip it!
- Garlic (2 cloves, minced): Brings a subtle kick (use jarred garlic if you’re in a rush).
- Kosher Salt (1/2 tsp / 3 g) and Black Pepper (1/4 tsp / 1 g): Season to taste—always taste your filling!
- Cheddar Cheese (1 cup / 100 g, shredded): I like sharp cheddar for extra tang.
- American Cheese (4 slices, chopped): Melts like a dream—trust me, it’s worth it.
- Dill Pickles (1/2 cup / 60 g, diced): Adds that signature cheeseburger zing (skip if you’re not a fan, or sub for sweet pickles).
- Yellow Mustard (2 tbsp / 30 ml): For that classic burger flavor.
- Ketchup (2 tbsp / 30 ml): Just a little for a sweet, tangy note.
- Egg Roll Wrappers (12–15): Look for these in the refrigerated section near tofu in most grocery stores.
- Egg (1, beaten): For sealing the wrappers.
- Vegetable Oil (for frying): Enough for 2–3 inches in your skillet or pot. Peanut or canola oil work too.
Optional Ingredients and Swaps:
- Turkey or plant-based meat: Makes it lighter or vegetarian-friendly.
- Monterey Jack or Swiss cheese: For a different flavor twist.
- Jalapeños: For a spicy kick (I sometimes add these for grown-up parties!).
- Gluten-free egg roll wrappers: Available at some specialty stores if needed.
- Lettuce or tomato: Add after frying for a fresh crunch.
If you’re shopping, I like Nasoya egg roll wrappers—they hold up well when frying. For cheese, Kraft singles melt smoothly, but any real American cheese works. And when it comes to pickles, go for your favorites—just dice them small so you don’t get big chunks in one bite.
Equipment Needed
- Large Skillet or Frying Pan: For browning the beef and onions. I use a nonstick pan for easy cleanup.
- Mixing Bowl: To combine the filling—glass or metal is fine.
- Wooden Spoon or Spatula: For stirring and breaking up the meat.
- Sharp Knife and Cutting Board: You’ll need these for chopping onion, garlic, pickles, and cheese.
- Small Bowl: For beating the egg (used to seal the wrappers).
- Pastry Brush: Handy for brushing egg wash—if you don’t have one, use your finger.
- Deep Fryer or Heavy-Bottomed Pot: For frying. A Dutch oven works great. You can also use an air fryer or bake in the oven for a healthier version.
- Slotted Spoon or Tongs: To remove egg rolls safely from hot oil.
- Wire Rack or Paper Towels: For draining excess oil.
- Sheet Pan: If baking instead of frying.
Don’t stress if you don’t have a deep fryer—any heavy-bottomed pot works. I’ve even made these in an air fryer, and they crisp up beautifully. For budget-friendly options, check thrift stores for sturdy pots and pans. After frying, let your equipment cool before cleaning, and soak sticky cheese bits for easier cleanup.
How to Make Cheeseburger Egg Rolls – Step-by-Step
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Brown the Beef and Aromatics:
Heat your large skillet over medium-high heat. Add 1 lb (450 g) ground beef and cook for 3–4 minutes, breaking it up with a spoon. Add 1 small diced onion and 2 minced garlic cloves. Cook until the beef is no longer pink and onions are soft (about 3–5 more minutes). Drain excess grease. -
Season and Combine:
Sprinkle 1/2 tsp salt and 1/4 tsp black pepper over the beef. Stir in 1 cup (100 g) shredded cheddar cheese, 4 chopped slices of American cheese, 1/2 cup (60 g) diced pickles, 2 tbsp (30 ml) yellow mustard, and 2 tbsp (30 ml) ketchup. Mix until cheese is just melted and everything looks gooey and well-blended. Remove from heat and cool for 5–10 minutes (hot filling can tear wrappers). -
Set Up Your Rolling Station:
Lay out your egg roll wrappers (cover with a damp towel so they don’t dry out). Beat 1 egg in a small bowl for sealing. -
Fill and Roll:
Place one wrapper on a clean surface, one corner pointing at you (diamond shape). Spoon about 2–3 tbsp of filling into the center. Fold the bottom corner over the filling, then fold in the sides, and roll tightly. Brush the top corner with egg wash and seal. Repeat with remaining wrappers and filling. You’ll get about 12–15 egg rolls. -
Cook the Egg Rolls:
- To Fry: Heat 2–3 inches of oil to 350°F (175°C) in a deep fryer or heavy pot. Fry egg rolls in batches (don’t crowd) for 2–3 minutes per side, until golden brown and crispy. Remove with tongs to a wire rack or paper towels.
- To Bake: Preheat oven to 425°F (220°C). Place egg rolls on a parchment-lined sheet pan, spray with cooking spray, and bake for 12–15 minutes, flipping halfway, until golden and crisp.
- To Air Fry: Spray egg rolls with oil and air fry at 400°F (200°C) for 8–10 minutes, flipping once.
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Troubleshooting Tips:
If egg rolls burst open, don’t overfill or roll too loosely. Make sure oil is hot enough—if too cool, wrappers absorb oil and get soggy. If baking, spray well with oil for crunch. -
Serve Hot:
Let egg rolls cool a minute or two before serving (the filling is piping hot!). Serve with extra ketchup, mustard, or your favorite dipping sauce.
Personal note: I’ve found that rolling a few egg rolls at a time keeps the wrappers from drying out. If you’re making these with kids, let them help with filling and rolling—it’s messy fun, but worth it!
Cooking Tips & Techniques for Cheeseburger Egg Rolls
- Chill the Filling: If your filling seems too runny or greasy, pop it in the fridge for 10 minutes. Cooler filling is easier to roll and less likely to split the wrapper.
- Don’t Overstuff: I know it’s tempting, but too much filling means the egg rolls won’t seal or cook evenly. Two tablespoons is just right.
- Seal Edges Well: Use enough egg wash and press edges firmly. If you skip this, the filling leaks out—trust me, I’ve learned the hard way!
- Oil Temperature Matters: Use a thermometer if you have one. Too hot, and the outside burns before the cheese melts. Too cool, and you’ll get greasy rolls. Around 350°F (175°C) is the sweet spot.
- Batch Frying: Don’t overcrowd the pot. Fry in batches, giving each egg roll space to crisp up.
- Keep Them Crispy: Drain fried egg rolls on a wire rack, not paper towels, for best texture. If you need to keep them warm, pop them in a low oven (around 200°F/90°C) while you finish the batch.
- Personal Lessons: The first time I made these, I rushed and forgot to seal the ends—cheese everywhere! Take a little extra time for rolling and sealing, and you’ll save yourself a cleanup headache.
- Prep Ahead: You can assemble egg rolls a few hours before frying—just cover tightly and refrigerate.
Once you’ve made these a couple of times, you’ll get a feel for the rolling and frying rhythm. It’s like riding a bike—once you get it, you never forget.
Variations & Adaptations
Cheeseburger egg rolls are endlessly adaptable. Here are some of my favorite ways to shake things up:
- Spicy Cheeseburger Egg Rolls: Add chopped jalapeños or a dash of hot sauce to the filling for a kick. Pepper Jack cheese is awesome here.
- Bacon Cheeseburger Egg Rolls: Mix in 1/3 cup (35 g) cooked, crumbled bacon for smoky flavor. I did this for a brunch and it was a total hit.
- Vegetarian Egg Rolls: Swap beef for plant-based ground meat or crumbled tofu. Use vegan cheese and gluten-free wrappers for a fully plant-based, allergen-friendly snack.
- Allergy-Friendly Swaps: Dairy-free cheese works well if you’re avoiding lactose. For gluten-free diets, try rice paper wrappers—just dip in water briefly before rolling.
- Different Cooking Methods: I’ve baked these for a lighter crunch, and air frying is both easy and mess-free. Adjust cook times until the wrappers are golden and crisp.
- Personal Twist: I once added caramelized onions and a splash of Worcestershire sauce for a grown-up flavor—my husband declared them “next level.”
You can also play with toppings after frying—think sesame seeds, a drizzle of burger sauce, or a sprinkle of everything bagel seasoning!
Serving & Storage Suggestions
Cheeseburger egg rolls are best served hot and crisp, straight out of the fryer or oven. I love piling them up on a platter with bowls of dipping sauces—classic ketchup, spicy mustard, ranch, or even burger sauce.
- Serving Ideas: Serve alongside fries, coleslaw, or a crisp green salad to balance the richness. For parties, try a DIY dipping bar—let guests pick their favorites.
- Storage: Leftover egg rolls? Cool completely before storing in an airtight container in the fridge for up to 3 days.
- Freezing: Wrap unfried or fried egg rolls tightly in plastic, then foil, and freeze for up to 2 months. No need to thaw before reheating—just bake or air fry until hot and crisp.
- Reheating: Oven or air fryer works best (400°F/200°C for 8–10 minutes). Skip the microwave unless you’re okay with softer wrappers.
- Flavor Note: The flavors get even better after a day in the fridge—the pickles and mustard really shine.
If you’re prepping for a crowd, keep batches warm in a low oven, uncovered, so they stay crisp until serving time.
Nutritional Information & Benefits
Each cheeseburger egg roll (fried) has about 180–220 calories, 10g protein, 12g fat, and 14g carbs. Baked or air fried versions are a bit lighter, around 150 calories each. Key ingredients like beef and cheese provide protein and calcium, while pickles add a dose of probiotics. Use lean beef and low-fat cheese for a lighter option.
This recipe is naturally nut-free and can be made gluten-free or dairy-free with simple swaps. Watch out for allergens in the wrappers and cheese if needed. I love that you can sneak in extra veggies or use turkey for extra wellness points—perfect for feeding a crowd with a range of needs.
In my house, these egg rolls are a treat, but they fit into a balanced diet when paired with salad or veggie sticks. Moderation is key, but hey, sometimes you just need a cheesy, crispy snack!
Conclusion
Cheeseburger egg rolls are the ultimate party snack—crunchy, cheesy, and full of crave-worthy flavor. They’re simple enough for weeknight treats, but special enough to wow a crowd. I love how they bring people together—everyone wants to know “what’s in these?” and nobody can eat just one.
Don’t be afraid to put your own spin on this recipe. Try new cheeses, add bacon, or go vegetarian—there’s no wrong way to make them yours. I make these every time I want something fun and nostalgic, and they never disappoint.
Give these cheeseburger egg rolls a try at your next gathering! Leave a comment with your favorite variation, or share a photo if you make them. Trust me, your friends and family will be asking for the recipe. Happy snacking and enjoy every crunchy, cheesy bite!
FAQs – Cheeseburger Egg Rolls Recipe
Can I make cheeseburger egg rolls ahead of time?
Yes! You can assemble them a few hours ahead and refrigerate, or freeze them before frying. Fry or bake straight from the fridge or freezer—just add a couple of extra minutes to the cook time.
What dipping sauces go best with cheeseburger egg rolls?
Ketchup and mustard are classic, but ranch, burger sauce, or even chipotle mayo are amazing. I like to set out a few options so everyone can mix and match.
Can I bake or air fry these instead of deep frying?
Absolutely. Baked at 425°F (220°C) or air fried at 400°F (200°C), they get nicely crisp without all the oil. Spray with a little cooking spray for best results.
How do I keep egg roll wrappers from tearing?
Keep them covered with a damp towel while you work, and don’t overfill. Let the filling cool a bit before rolling—it helps prevent soggy spots that cause tearing.
Can I use other meats or make this vegetarian?
Yes. Ground turkey, chicken, or plant-based crumbles all work great. Just adjust seasonings to taste, and use vegan cheese and wrappers if needed for a truly vegetarian version.
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Cheeseburger Egg Rolls
- Total Time: 35 minutes
- Yield: 12–15 egg rolls (about 6 servings) 1x
Description
Cheeseburger egg rolls are a crispy, golden party snack filled with juicy beef, melty cheese, pickles, and classic burger flavors, all wrapped up in a hand-held shell. They’re easy to make, crowd-pleasing, and perfect for game day, potlucks, or anytime you want a fun twist on a cheeseburger.
Ingredients
- 1 lb ground beef (80/20 preferred, but leaner works)
- 1 small yellow onion, finely diced
- 2 cloves garlic, minced
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 cup shredded cheddar cheese
- 4 slices American cheese, chopped
- 1/2 cup dill pickles, diced
- 2 tablespoons yellow mustard
- 2 tablespoons ketchup
- 12–15 egg roll wrappers
- 1 egg, beaten (for sealing wrappers)
- Vegetable oil, for frying (enough for 2–3 inches in skillet or pot)
Instructions
- Heat a large skillet over medium-high heat. Add ground beef and cook for 3–4 minutes, breaking it up with a spoon.
- Add diced onion and minced garlic. Cook until beef is no longer pink and onions are soft, about 3–5 more minutes. Drain excess grease.
- Season with salt and pepper. Stir in cheddar cheese, American cheese, pickles, mustard, and ketchup. Mix until cheese is just melted and filling is gooey and well-blended. Remove from heat and let cool for 5–10 minutes.
- Lay out egg roll wrappers and cover with a damp towel. Beat the egg in a small bowl for sealing.
- Place one wrapper on a clean surface in a diamond shape. Spoon 2–3 tablespoons of filling into the center. Fold the bottom corner over the filling, then fold in the sides, and roll tightly. Brush the top corner with egg wash and seal. Repeat with remaining wrappers and filling.
- To fry: Heat 2–3 inches of oil to 350°F in a deep fryer or heavy pot. Fry egg rolls in batches for 2–3 minutes per side, until golden brown and crispy. Remove to a wire rack or paper towels.
- To bake: Preheat oven to 425°F. Place egg rolls on a parchment-lined sheet pan, spray with cooking spray, and bake for 12–15 minutes, flipping halfway, until golden and crisp.
- To air fry: Spray egg rolls with oil and air fry at 400°F for 8–10 minutes, flipping once.
- Let egg rolls cool for 1–2 minutes before serving. Serve hot with ketchup, mustard, or your favorite dipping sauce.
Notes
Chill the filling if it seems runny for easier rolling. Don’t overstuff the wrappers. Seal edges well with egg wash to prevent leaks. Fry in batches and drain on a wire rack for best crispness. You can prep ahead and refrigerate or freeze before cooking. Try variations like adding bacon, jalapeños, or using plant-based meat for vegetarian options.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Cuisine: American
Nutrition
- Serving Size: 1 egg roll
- Calories: 180220
- Sugar: 2
- Sodium: 400
- Fat: 12
- Saturated Fat: 5
- Carbohydrates: 14
- Fiber: 1
- Protein: 10
Keywords: cheeseburger egg rolls, party snack, appetizer, game day, fried, baked, air fryer, beef, cheese, easy, crowd-pleaser
