Okay, Why Cheeseburger Egg Rolls?
You know, it’s funny. I first tried making cheeseburger egg rolls after I saw a wild version at a food truck festival (seriously, someone had dunked the whole thing in nacho cheese, but I won’t go there). Anyway, my first attempt was a disaster—egg roll wrappers everywhere, filling fell out, even the cat ran off. But now? My friends beg for these at get-togethers and honestly, I can’t blame them. This recipe’s become my go-to when I want to sneak a little burger magic into snack time. And, well, who doesn’t need a reason to eat pickles in stuff?
Why I Keep Coming Back to This Recipe
I make this when we’ve got leftover ground beef in the fridge (or just a craving that popcorn can’t satisfy). My family goes bananas for these—especially my cousin who swears he’s “not a pickle guy” but then fights over the last egg roll. These are also a lifesaver when I want something a little retro but not full-on 1950s casserole, if you know what I mean. (I used to struggle with soggy wrappers, by the way—read on for that fix!)
What You’ll Need (And a Few Shortcuts I’ve Tried)
- 500g ground beef (or turkey, if you’re feeling virtuous, but beef is the classic)
- 1/2 cup diced onion (I’ve used shallots in a pinch—tasted a bit fancy)
- 1 cup shredded cheddar (Grandma Polly used Kraft singles, but any cheddar works… even pre-grated, honestly)
- 1/4 cup chopped dill pickles (or bread and butter if you want a sweeter kick)
- 2 tablespoons ketchup (I like Heinz, but any red goo will do… catchup, catsup, you get it)
- 1 tablespoon yellow mustard (stone ground is nice, though regular is fine)
- 1/2 teaspoon garlic powder (or just skip it if you can’t be fussed)
- Salt and black pepper (I eyeball it — probably 1/2 teaspoon each but, taste as you go)
- Egg roll wrappers (about a pack, mine always has 18 and I never get through all of them)
- Vegetable oil for frying (or air fryer spray, see below!)
If you want to make these vegetarian, I’ve tried crumbled veggie burgers—uh, results vary. Beans? Not great, but you’re braver than me if you try it.
How I Make Cheeseburger Egg Rolls (The Un-Official Way)
- Cook up your beef + onions: Toss the ground beef in a skillet (medium heat). Stir it around until it’s brown and crumbly. Don’t forget the onions (I do, sometimes)—add them early so they soften. Drain off any crazy grease. This is where I usually sneak a taste and inevitably burn my tongue. Every time.
- Add your mix-ins: Chuck in your ketchup, mustard, garlic powder, salt, pepper. Stir. Take it off the heat. Now dump in your pickles and the cheddar. The cheese should just barely start to melt (if it gets weirdly gloopy, just move fast—egg rolls hide a multitude of sins).
- Time to wrap: Grab an egg roll wrapper. Plop a heaping tablespoon (maybe a little more) onto the center. Fold like a burrito—up the bottom, sides in, then roll. Dab water along the last edge so it sticks. Don’t fret if one bursts, just fry it last.
- Frying or Air Frying: For classic crispy: Heat oil (180°C/350°F or when a crumb sizzles and floats). Fry a few at a time, turning so they’re golden all over (2-3 minutes). Or, for the gadget lovers: Spritz with oil and air fry at 200°C/400°F, flipping once, about 8 minutes. Actually, I think air fryer gives a crunchier bite, but it’s not quite as decadent, you know?
- Dipping sauce: If you want, stir together mayo, ketchup, pickle juice, and a dash of hot sauce. I don’t always bother, but my sister says it’s non-negotiable.
Don’t worry if your first few look funky. They still taste like cheeseburger heaven.
Stuff I’ve Learned Along the Way (aka, Notes)
- Don’t overfill! Trust me, not unless you fancy mopping up cheese lava form your pan.
- Let the filling cool just a bit before wrapping. Hot filling kinda wrecks the wrappers—ask me how I know.
- If you forgot to buy egg roll wrappers, phyllo works in a pinch but is a right faff (flaky, fiddly, messy… but edible!)
- I once tried baking these straight up—ok, they were edible, but the crunch was lacking.
Variations: Experiments from a Serial Snacker
- Jalapeños: Add a few if you like spice. Once I put it in for a friend—turns out he can’t do heat. Oops.
- Bacon bits: Yes. Always yes. Fry them crispy and mix in with the beef before wrapping.
- Grilled onions instead of raw for a sweeter vibe. Just takes more time (sometimes I can’t be bothered).
- Once, tried blue cheese. Gotta admit—not for me. Maybe you’ll love it?
Equipment I Use (But There’s Always a Hack)
- Frying pan or a big heavy skillet (one time I even used the wok, didn’t hurt anything)
- Mixing bowl (if you don’t have one, use a clean saucepan—it’ll do!)
- Tongs or a spatula for frying (or just two forks in a pinch, but careful… they’re hot!)
- Optional: Air fryer—I joke that mine’s basically a countertop spaceship
Storing (Not That You’ll Need This…)
If—big if—there are leftovers, pop them in a sealed container and refrigerate. Reheat in oven/air fryer (about 5 minutes at 190°C). I think they actually taste even better the next day, but that’s just me. Realistically, they’re usually gone before the TV credits are over.
How I Serve ‘Em Up
We like ours with a pile of thin French fries and, if I’m feeling retro, a squeeze of yellow mustard. Sometimes we have a sort of ‘dipping bar’—bit over the top, but it’s a fun Friday night thing. I saw a similar idea on Serious Eats, which, by the way, has some great sauce recipes.
Mistakes I’ve Made (aka Pro Tips I Wish I Knew Sooner)
- I once tried rushing the frying with oil that wasn’t hot enough. Regretted it—soggy, sad egg rolls. Just wait for the sizzle.
- Don’t skip draining the beef. Greasy filling = torn wrappers = big mess.
- Didn’t let the cheese melt a little before wrapping? Was bite into a chunk of cold cheddar. Oops. Just let it chill in the pan for a minute.
PS: If you need a full-on egg roll making tutorial, The Kitchn has pictures for every wrapping step, and I swear by their folding trick.
FAQ From My Kitchen Table
- Can you freeze cheeseburger egg rolls? Yep! Wrap tightly, freeze before frying. Bake/fry straight from frozen, just add a few mins. But honestly, mine never make it that far.
- Don’t have an air fryer—can I just bake them? You can, but they’ll be more like crispy burritos. Grease those babies well!
- Can I use American cheese slices? For sure, just cut them up and stuff inside; it melts extra oozy. Probably messier but yum.
- Why are my wrappers tearing? Usually it’s either overfilling or not wrapping tight enough. Sometimes I just double-wrap the worst ones. Also, don’t let the wrappers dry out.
- What other dippers work? My cousin swears by BBQ sauce. Ranch is popular too. I even tried sriracha-mayo once when we ran out of ketchup. Little wild but not bad.
One last thing—when you share these, be ready to hand over the recipe. I keep getting texts for it! Oh, and if you’re curious about more egg roll mashups, check out (Budget Bytes’ take)—really helpful if you’re counting coins.
Ingredients
- 1 lb ground beef
- 1/2 cup onion, finely chopped
- 1/2 cup dill pickles, chopped
- 1 cup shredded cheddar cheese
- 12 egg roll wrappers
- 2 tablespoons ketchup
- 1 tablespoon yellow mustard
- Salt and black pepper, to taste
- Vegetable oil, for frying
Instructions
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1In a large skillet over medium heat, cook the ground beef and chopped onions until the beef is browned and the onions are soft. Drain excess fat.
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2Stir in chopped pickles, ketchup, mustard, salt, and black pepper. Remove from heat and let cool slightly.
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3Once cooled, mix in the shredded cheddar cheese until evenly combined.
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4Place about 2 tablespoons of the filling onto each egg roll wrapper. Roll tightly, folding in the sides and sealing the edge with a little water.
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5Heat 2 inches of vegetable oil in a deep pan to 350°F (175°C). Fry egg rolls in batches for 2-3 minutes per side, until golden brown and crispy. Drain on paper towels.
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6Serve hot with your favorite dipping sauce.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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