Let’s talk about one of my absolute favorite snacks: cheeseburger eggrolls. Imagine everything you love about a juicy cheeseburger—savory beef, melted cheese, tangy pickles—all wrapped up in a crispy, golden eggroll. It’s a little bundle of happiness, perfect for lunch, parties, or whenever you’re craving something indulgent. You know, there’s something magical about biting into that crunchy exterior only to find a cheesy, flavorful surprise inside!
This recipe is one of those “aha moments” that came from my obsession with combining comfort foods. I mean, who wouldn’t want cheeseburgers rolled into portable perfection? Plus, it’s surprisingly easy to make at home, even if you’re not a seasoned cook. So, grab your apron and let’s dive into the crispy, cheesy goodness!
Recipe Story & Background
Cheeseburger eggrolls might sound like a modern invention, but they’re the perfect marriage of two culinary worlds. Eggrolls, a staple in Chinese cuisine, have long been adapted for fusion recipes, and cheeseburgers? Well, they’re about as American as apple pie. This recipe plays on the idea of combining cultures and flavors to create something fun and exciting.
I first discovered cheeseburger eggrolls at a summer food festival where vendors were experimenting with all sorts of creative mash-ups. One bite, and I was hooked! Over time, I’ve tried different versions, tweaking the filling to include my favorite burger toppings and experimenting with dipping sauces. These eggrolls are particularly great for backyard barbecues or game-day snacks, but honestly, they’re good any time of year.
Not only do they make a delicious snack, but they’re also a fantastic way to use up leftovers. Got some ground beef and shredded cheese in the fridge? Perfect—let’s roll!
Ingredient Discussion
The beauty of cheeseburger eggrolls lies in their simplicity. Here’s a closer look at the key ingredients and how to make the most of them:
- Ground Beef: Opt for 80/20 ground beef for the perfect balance of flavor and moisture. You could substitute ground turkey or plant-based meat for a lighter or vegetarian option.
- Cheese: Cheddar is a classic choice for cheeseburger flavor, but feel free to mix it up with pepper jack or mozzarella for a gooey twist. Shredded cheese is easiest to work with.
- Pickles: Dill pickles bring a tangy kick that cuts through the richness of the meat and cheese. Chop them finely to ensure they blend into the filling.
- Onions: Sautéed onions add a sweet, savory depth. You can use yellow onions or red onions for a slightly sharper flavor.
- Eggroll Wrappers: Look for these in the refrigerated section of your grocery store. They’re typically near the tofu or international foods. If you can’t find them, phyllo dough is an alternative.
- Seasonings: Salt, pepper, garlic powder, and a hint of smoked paprika will elevate the filling. You can add a dash of Worcestershire sauce for extra umami.
These ingredients are pretty versatile, so don’t be afraid to experiment. I’ve even added bacon bits to the filling for an extra smoky flavor!
Equipment Needed
Here’s what you’ll need to whip up these cheeseburger eggrolls:
- A large skillet for cooking the beef and onions.
- Mixing bowls for combining the filling.
- Eggroll wrappers (and a clean surface for rolling).
- A small bowl of water for sealing the wrappers.
- A deep fryer or heavy-bottomed pot for frying. Alternatively, an air fryer works beautifully!
- Paper towels for draining excess oil.
If you’re using a fryer, make sure to have a thermometer handy to monitor the oil temperature. For air fryer folks, no extra tools are needed—it’s as straightforward as can be!
Preparation Method
- Cook the beef: Heat a large skillet over medium heat and add 1 lb (450 g) of ground beef. Cook until browned, breaking it up with a spatula as it cooks. Drain any excess fat.
- Sauté the onions: Add 1/2 cup (75 g) of finely chopped onions to the skillet. Stir until softened, about 3-4 minutes.
- Mix the filling: Transfer the beef and onions to a mixing bowl. Add 1 cup (100 g) of shredded cheese, 1/4 cup (40 g) of finely chopped pickles, and season with salt, pepper, garlic powder, and smoked paprika. Mix until combined.
- Prepare the wrappers: Place an eggroll wrapper on a clean surface with one corner facing you. Spoon about 2 tablespoons of filling onto the center of the wrapper.
- Roll the eggrolls: Fold the bottom corner over the filling, then fold in the sides. Roll tightly and seal the top corner with water.
- Fry the eggrolls: Heat oil to 350°F (175°C) in a deep fryer or heavy pot. Fry the eggrolls in batches for 3-4 minutes, until golden and crispy. Drain on paper towels.
- Alternative air fryer method: Spray the eggrolls with cooking spray and air fry at 375°F (190°C) for 8-10 minutes, flipping halfway through.
Keep an eye on the wrappers while frying—they should be golden but not burnt. If they’re cooking too quickly, lower the oil temperature slightly.
Cooking Tips & Techniques
Here are some handy tips to ensure your cheeseburger eggrolls turn out perfectly:
- Prevent soggy wrappers: Make sure to drain the cooked beef well to avoid excess moisture in the filling.
- Don’t overfill: It’s tempting to jam-pack the eggrolls, but too much filling makes rolling difficult and can cause them to burst during frying.
- Test the oil: Drop a small piece of wrapper into the oil—if it sizzles and floats, the oil is ready.
- Cool slightly before serving: The filling will be piping hot right out of the fryer. Let the eggrolls rest for 2-3 minutes before digging in.
- Experiment with dipping sauces: Try ketchup, mustard, or even ranch for a fun twist.
Trust me, once you master the rolling technique, you’ll want to make these again and again!
Variations & Adaptations
Want to switch things up? Here are some fun variations:
- Vegetarian: Swap the beef for crumbled veggie burgers or black beans. Add extra cheese for richness.
- Spicy version: Throw in diced jalapeños or use pepper jack cheese for a kick.
- Breakfast twist: Use scrambled eggs, breakfast sausage, and cheddar cheese for a morning version.
One time, I added some chopped bacon to the filling—it was a hit with everyone! Feel free to get creative and make these your own.
Serving & Storage Suggestions
Cheeseburger eggrolls are best served fresh and hot, but here are some additional tips:
- Serving: Arrange them on a platter with dipping sauces like ketchup, mustard, or barbecue sauce. They’re great as appetizers or paired with a crisp green salad for lunch.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheating: Warm them up in an air fryer or oven at 375°F (190°C) for 5-7 minutes to regain their crispiness.
The flavors actually deepen after a day, making them even tastier as leftovers!
Nutritional Information & Benefits
Here’s a rough estimate of the nutritional values per eggroll:
- Calories: 250
- Protein: 15g
- Fat: 12g
- Carbohydrates: 20g
While these eggrolls are more of an indulgent treat, they do offer protein from the beef and cheese. If you’re watching your carbs, try using low-carb wraps instead of traditional eggroll wrappers!
Conclusion
Cheeseburger eggrolls are the ultimate cheesy snack that combines comfort food with a creative twist. Whether you’re hosting a party, looking for a fun lunch idea, or just indulging in some late-night cravings, this recipe is sure to satisfy. I love how versatile they are—you can tweak the filling to suit your mood or even make them a family activity.
If you give these a try, let me know how they turn out! Share your photos, leave a comment, or tag me on social media. Happy cooking, and enjoy every crunchy, cheesy bite!
FAQs
Can I bake cheeseburger eggrolls instead of frying them?
Yes! Brush them with oil and bake at 400°F (200°C) for 15-20 minutes, flipping halfway through.
Can I freeze uncooked eggrolls?
Absolutely. Place them on a tray lined with parchment paper, freeze until solid, then transfer to a freezer bag. Fry directly from frozen.
What dipping sauces go best with cheeseburger eggrolls?
Ketchup, mustard, ranch, or a tangy barbecue sauce pair wonderfully with these eggrolls.
Can I use spring roll wrappers instead?
Spring roll wrappers are thinner and may not hold up as well when frying, but they can work in a pinch.
How do I keep the eggrolls crispy?
Drain them on paper towels after frying and avoid stacking them too closely to prevent steaming.