The perfect afternoon snack, Cheeseburger Egg Rolls are a mashup of two of America’s all-time favorite foods – the cheeseburger and the egg roll.
If you love cheeseburgers and egg rolls, then you’ll go crazy for these cheeseburger egg rolls! They’re easy to make and so delicious.
These egg rolls are packed with all of your favorite cheeseburger flavors. The ground beef is seasoned with salt, pepper, and onion powder, and then cooked until it’s nice and browned. Then, it’s mixed with shredded cheddar cheese and wrapped up in an egg roll wrapper. Once they’re fried to perfection, they’re served with a side of ketchup for dipping.
These are the perfect appetizer or main dish for any party or gathering. Your guests will be begging you for the recipe!
If you love cheeseburgers and egg rolls, then you’ll definitely want to try this recipe! These Cheeseburger Egg Rolls are an absolutely delicious mashup of two of your favorite foods. They’re easy to make and perfect for a quick snack or meal. Plus, they’re super tasty and will satisfy your cravings for both burgers and egg rolls. So why not give them a try? You won’t be disappointed!
To make these mouthwatering appetizers, simply start with your favorite egg roll wrappers. Then, fill them with a mixture of ground beef, cheddar cheese, diced onion, and pickles. Fry them up until they’re golden and crispy, then serve with your favorite dipping sauce.
These cheesy little bites are the perfect combination of two of our favorite foods. So what are you waiting for? Give them a try today!
Tips:
1. Preheat your oven to 375 degrees before you begin preparing the egg rolls.
2. To make the filling, start by browning the ground beef in a skillet over medium heat. Once it’s cooked through, drain any excess grease and add in the shredded cheese, diced onion, and ketchup. Stir everything together until it’s evenly mixed and set it aside to cool slightly.
3. While the filling is cooling, cut the egg roll wrappers into thirds lengthwise. You should end up with 12 strips total.
4. To assemble the egg rolls, first place a strip of wrapper on a clean work surface with one of the long edges facing you. Scoop about 2 tablespoons of filling onto the wrapper near the edge closest to you, then roll it up tightly away from you, tucking in the sides as you go. Seal the roll by wetting the far edge of the wrapper with water and pressing it down firmly. Repeat with remaining wrappers and filling.
5. Place assembled egg rolls on a lightly greased baking sheet and bake for 15-20 minutes, or until golden brown and crispy
Notes:
When it comes to deliciousness, these Cheeseburger Egg Rolls definitely deliver! This fun and easy recipe is a great way to use up leftover ground beef, and the egg rolls are sure to be a hit with everyone.
To make the egg rolls, start by browning the ground beef in a skillet over medium-high heat. Once the beef is cooked through, drain any excess grease and set the beef aside. In a large bowl, combine the cooked beef with shredded cheese, diced onion, and pickle relish.
To assemble the egg rolls, start by spooning some of the beef mixture into the center of an egg roll wrapper. Wet the edges of the wrapper with water, then fold up the bottom and sides of the wrapper to enclose the filling. Place the egg roll seam-side down on a baking sheet lined with parchment paper. Repeat with remaining wrappers and filling.
Bake the egg rolls in a preheated oven for 15-20 minutes until golden brown and crispy. Serve with ketchup or your favorite dipping sauce. Enjoy!
Conclusion & Recipe:
There is no denying that these Cheeseburger Egg Rolls are absolutely delicious! The combination of the savory beef, melty cheese, and crunchy veggies wrapped up in a crispy egg roll wrapper is simply irresistible. If you are looking for an easy and fun appetizer to make for your next party or get-together, look no further than these Cheeseburger Egg Rolls!
Cheeseburger Egg Rolls
Ingredients
- Egg rolls
- Ground beef 1 lb
- 1 ounce box of onion soup mix* approximately 1 and 1/2 teaspoons.
- 2 teaspoons Worcestershire sauce
- 1 tablespoon dijon mustard
- 1/2 cup mayonnaise
- 1 cup cheddar cheese shredded
- 17-20 egg roll wrappers
- Oil for frying
- For fry sauce
- 3/4 cup mayonnaise
- 1/2 cup ketchup
- Use 1-2 tablespoons yellow mustard
- You can add a few drops of sriracha to your dish.
Instructions
- Over medium heat, brown the ground beef and then crumble it in a large skillet. Drain the fat.
- Bring to medium heat, then add half a packet of onion soup mixture. Stir in Worcestershire sauce and dijon.
- Turn off the heat. Stir in the mayonnaise. Let cool.
- While the oil is heating, heat approximately 1 and 1/2 inches of olive oil on medium heat in a heavy-sided skillet. Temperature should be around 350°F. I used light flavored oil (NOT extra rich!) Vegetable oil or peanut butter could be used.
- In a wrapper for an eggroll, add about 2-3 tablespoons filling. Fold in the edges and roll. (See photos.) You can dip your fingers into water to seal the edges of each roll. Cover them with tea towels to stop them drying out if you don't have hot oil.
- Toss a few egg rolls into the oil. Cook for approximately 2 minutes. Then flip them if necessary. Continue to fry them for another 1-3 mins, or until they are lightly golden brown. You can expect them to continue darkening after you remove them from oil.
- Move the egg roll to a paper towel-lined plate. Continue to fry until they are all fried.
- Combine mayo, mustard, ketchup, some mustard, and Sriracha (or any other hot sauce) in a small bowl. It didn't matter how much I measured, as it turns out you can use any combination of these ingredients. All you have to do is mix it up and it'll be delicious.
- Serve hot egg rolls! Take them one at a time.
- I use the remaining oil to clean up any spillages. I put the bottle of oil in the sink, then get someone else to hold a funnel above the top. Then, place a mesh strainer under the funnel. You can put the oil back into the bottle and label it "Frying Oil." Once you are done with making donuts, or any other fried food, keep it in your cupboard. I usually use my oil 2 to 3 times before disposing.
