Go Back
–+ servings
Crispy golden cheeseburger egg rolls piled on a white tray with a small bowl of burger dipping sauce

Crispy Cheeseburger Egg Rolls

No ratings yet
Ground beef browned with onions, burger seasoning and Worcestershire, layered between two thin slices of cheddar with diced dill pickles, rolled in egg roll wrappers and shallow fried at 350°F until golden. Served with a quick burger sauce for dipping.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 12 egg rolls
Course: Appetizer, Main Course
Cuisine: American
Calories: 205
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Egg Rolls
  • 1 lb ground beef 80/20
  • 1/2 small yellow onion finely diced
  • burger seasoning your favorite, to taste
  • 1 tbsp Worcestershire sauce
  • 12 egg roll wrappers
  • 12 slices thin sliced cheddar cheese one under and one over the beef; see notes on the count
  • 1/2 cup dill pickles diced
  • vegetable oil about 1 inch in the pan, for shallow frying
For the Burger Sauce (Optional)
  • 1/2 cup mayonnaise
  • 2 tbsp ketchup
  • 1 tbsp yellow mustard
  • 2 tbsp dill pickle relish
  • 1 tsp pickle juice
  • 1/2 tsp garlic powder
  • 1/2 tsp smoked paprika

Equipment

  • Large Skillet For the beef, then the fry. Cast iron works.
  • Oil thermometer 350°F.
  • Tongs For flipping.
  • Wire rack over a sheet pan For the fried egg rolls. Not a plate.
  • Small Bowl For the burger sauce.

Method
 

Filling
  1. Heat a pan over medium high and cook the diced onion until it softens and starts to brown. Turn the heat to high and add the ground beef. Season with your burger seasoning and add the Worcestershire. Break the beef up and cook until browned and cooked through. Remove from the heat and let it cool.
  2. For the sauce, stir the mayonnaise, ketchup, mustard, relish, pickle juice, garlic powder and smoked paprika together until smooth. Refrigerate until serving.
Roll
  1. Lay a wrapper with one corner toward you, following the package directions. Put a thin slice of cheddar in the center, a spoonful of the cooled beef on the cheese, some diced pickles, then another slice of cheddar.
  2. Fold the near corner over the filling, fold in the sides, and roll tightly. Moisten the last corner with water to seal. Repeat with the remaining wrappers.
Fry
  1. Heat about 1 inch of vegetable oil in a shallow pan to 350°F. Fry the egg rolls in batches, flipping often, until golden brown and crispy on all sides, about 3 to 4 minutes.
  2. Transfer to a wire rack. Let cool slightly, then serve with the burger sauce.

Nutrition

Calories: 205kcalCarbohydrates: 9gProtein: 8gFat: 15gSaturated Fat: 4gPolyunsaturated Fat: 4gMonounsaturated Fat: 5gTrans Fat: 0.5gCholesterol: 32mgSodium: 296mgPotassium: 147mgFiber: 0.4gSugar: 1gVitamin A: 79IUVitamin C: 0.4mgCalcium: 20mgIron: 1mg

Notes

Cheese count: The written recipe lists 12 thin slices for 12 egg rolls with a slice under and a slice over the beef. Use 24 thin slices, or cut 12 in half. Confirm with the photos.
Wire rack: Never a plate or paper towels after frying. Air under the egg rolls keeps the bottoms crispy.
Doneness: The beef is fully cooked before rolling (USDA 160°F for ground beef). The fry crisps the wrapper and melts the cheese.
Storage: Fridge 3 to 4 days. Freeze unfried on a sheet pan, then bag, up to 2 months; fry from frozen. Reheat at 375°F on a rack, 8 to 10 minutes.

Tried this recipe?

Let us know how it was!