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Cheeseburger Egg Roll

A crispy fusion treat combining the flavors of a classic cheeseburger wrapped in a crunchy egg roll shell. Perfect for parties or a creative family dinner, these egg rolls deliver all the satisfaction of a burger in a fun, dippable format.  
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Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings: 17 egg rolls
Course: Appetizers
Cuisine: American-Asian Fusion
Calories: 245
Ingredients Method Notes

Ingredients
  

  • Cheeseburger Egg Rolls
  • 17 egg roll wrappers
  • 1 lb ground beef 80/20
  • 2 teaspoons salt
  • ½ teaspoon pepper
  • ½ yellow onion medium, small dice
  • ½ cup pickles diced
  • 2 cups cheddar cheese shredded
  • Canola or vegetable oil for frying
  • Egg Wash
  • 1 egg
  • 1 tablespoon water
  • Big Mac Sauce
  • ½ cup mayonnaise
  • 3 tablespoons sweet pickle relish
  • 1 tablespoon yellow onion finely minced
  • 1 tablespoon white vinegar
  • 2 tablespoons ketchup
  • 2 teaspoons yellow mustard
  • ½ teaspoon paprika
  • ¼ teaspoon onion powder
  • ¼ teaspoon salt

Method
 

  1. Prepare the Filling
  2. Brown the ground beef in a large skillet over medium heat until no pink remains, then drain excess fat. Add the diced onions and continue cooking for 2 minutes until slightly softened. Remove from heat and stir in the shredded cheese, diced pickles, salt, and pepper until the cheese begins to melt. Set aside and allow the mixture to cool completely before assembling the egg rolls.
  3. Make the Egg Wash and Sauce
  4. In a small bowl, whisk together the egg and water to create your egg wash for sealing the wrappers. For the Big Mac sauce, combine mayonnaise, ketchup, mustard, sweet pickle relish, minced onions, paprika, vinegar, onion powder, and salt in a separate bowl. Whisk until all ingredients are thoroughly combined into a smooth sauce.
  5. Assemble the Egg Rolls
  6. Lay an egg roll wrapper on a clean work surface in a diamond orientation. Lightly brush the edges with egg wash. Place 3-4 tablespoons of the cooled beef filling on the lower third of the wrapper. Fold the bottom corner over the filling, then tuck it under and press down to compact the filling. Fold the right and left corners toward the center, creating an envelope shape.
  7. Seal the Egg Rolls
  8. Brush the top corner with egg wash, then roll the egg roll upward tightly until completely sealed. Make sure all edges are secure to prevent filling from leaking during frying. Repeat this process with all remaining wrappers and filling.
  9. Fry the Egg Rolls
  10. Heat oil to 350°F in a large, deep skillet or pot. Working in batches of 5-6 egg rolls at a time to avoid overcrowding, carefully lower them into the hot oil. Fry for 3-4 minutes per side until they turn golden brown and crispy all over. Maintain oil temperature between batches for consistent results.
  11. Drain and Serve
  12. Remove fried egg rolls from the oil using a slotted spoon or tongs and place them on paper towels to absorb excess oil. Then transfer to a wire rack to prevent them from becoming soggy on the bottom. Serve hot with the prepared Big Mac sauce for dipping.

Notes

  • These egg rolls can be made ahead and frozen before frying. Simply freeze them in a single layer on a baking sheet, then transfer to a freezer bag once solid. When ready to cook, fry them directly from frozen, adding 1-2 minutes to the cooking time. For a healthier alternative, they can also be baked at 425°F for 15-20 minutes or air-fried at 375°F for 8-10 minutes until golden and crispy.