Description
These crispy cheeseburger egg rolls take everything you love about a classic cheeseburger—savory beef, melty cheddar, tangy pickles, and creamy special sauce—and wrap it all in a perfectly crunchy, golden shell. They’re the ultimate game-day appetizer or fun dinner that disappears fast.
Ingredients
- 1 lb ground beef (80/20)
- 1 cup sharp cheddar cheese, shredded
- 1/2 cup dill pickles, finely chopped
- 1/4 cup yellow onion, finely diced
- 1 package egg roll wrappers (about 20 wrappers)
- 1/4 cup ketchup
- 1/4 cup mayonnaise
- 2 tablespoons sweet pickle relish
- 1 teaspoon white vinegar
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Vegetable or canola oil for frying
- 2 tablespoons all-purpose flour (for sealing)
- 3 tablespoons water (for sealing)
Instructions
- Cook the ground beef: Heat a large skillet over medium-high heat. Add the ground beef and break it apart with a spoon. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Cook until browned and fully cooked, about 6-8 minutes. Drain any excess fat. Let the beef cool slightly before mixing.
- Mix the filling: In a medium bowl, combine the cooked ground beef, shredded cheddar cheese, finely chopped dill pickles, and finely diced onion. Stir until evenly distributed. Taste and adjust seasoning if needed. Set aside.
- Make the special sauce: In a small bowl, whisk together the ketchup, mayonnaise, sweet pickle relish, white vinegar, garlic powder, onion powder, and paprika. Cover and refrigerate until ready to serve.
- Prepare the egg roll wrappers: Lay an egg roll wrapper on a clean, dry surface with one corner pointing toward you (like a diamond shape). In a small bowl, mix 2 tablespoons of all-purpose flour with about 3 tablespoons of water to make a paste.
- Assemble the egg rolls: Place about 2-3 tablespoons of the beef mixture in the center of the wrapper. Fold the bottom corner up over the filling, tucking it snugly. Fold in the left and right corners. Roll tightly toward the top corner. Dab a little flour paste on the top corner to seal it shut. Repeat with remaining wrappers and filling.
- Heat the oil: Pour about 2 inches of vegetable or canola oil into a deep pot or Dutch oven. Heat over medium-high heat until it reaches 350°F (175°C). If you don’t have a thermometer, a small piece of wrapper should sizzle and brown in about 60 seconds.
- Fry the egg rolls: Carefully place 3-4 egg rolls into the hot oil, seam side down. Don’t overcrowd the pot. Fry for 2-3 minutes per side, until deep golden brown and crispy. Use a slotted spoon to turn them halfway through. Transfer to a paper towel-lined plate or wire rack to drain.
- Serve immediately: These are best eaten hot and fresh. Serve with the special sauce on the side for dipping.
Notes
Make sure the filling is completely cool before assembling to prevent soggy wrappers. Don’t overfill the wrappers—stick to 2-3 tablespoons per wrapper. Keep oil temperature steady at 350°F for best results. Fry in small batches of 3-4 at a time. The special sauce tastes even better after sitting in the fridge for an hour. For make-ahead, assemble egg rolls up to 24 hours in advance and refrigerate; fry just before serving.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Cuisine: American
Nutrition
- Serving Size: 1 egg roll
- Calories: 190
- Sugar: 2
- Sodium: 320
- Fat: 11
- Saturated Fat: 4
- Carbohydrates: 15
- Fiber: 1
- Protein: 9
Keywords: cheeseburger egg rolls, crispy egg rolls, game day appetizer, burger egg rolls, homemade special sauce, fried appetizers, party snacks