Cheeseburger Egg Rolls Recip Recipe

I think everyone has a soft spot for cheeseburgers. There’s something about that combination of juicy beef, melty cheese, tangy pickles, and that savory ketchup-mustard duo that just hits the spot. Now, imagine all that deliciousness wrapped up in a crispy, golden egg roll! That’s exactly what we’re making today: cheeseburger egg rolls, the ultimate party snack or fun family dinner idea. They’re crunchy on the outside, juicy on the inside, and loaded with all the classic cheeseburger flavors. Plus, they’re easier to make than you’d think!

this RECIPE

How I first discovered cheeseburger egg rolls

I have to admit, the first time I heard of cheeseburger egg rolls, I was a little skeptical. It was at a food truck event, and there was this super long line at one stand, so I figured, “Well, that’s gotta be good, right?” They were serving up these crispy rolls with a side of homemade dipping sauce, and after one bite, I was completely sold. The beef was perfectly seasoned, and the tanginess from the pickles combined with the melted cheese—it was the perfect snack in handheld form. After that day, I knew I had to recreate these at home, and they’ve been a hit at every gathering since!

A little background on egg rolls and why this mashup works so well

Egg rolls have been a staple in American Chinese cuisine for decades, but they’re surprisingly versatile. Traditionally filled with cabbage and various seasonings, egg rolls are deep-fried to perfection, giving them that signature crispy texture. The beauty of egg rolls is that you can fill them with just about anything, and the wrapper will hold up beautifully. Enter the cheeseburger filling. The seasoned beef and melted cheddar create a hearty, flavorful bite, while the pickles add a little zing to cut through the richness. It’s a fun, unexpected fusion of flavors that just works!

Let’s talk ingredients: The essentials for the perfect cheeseburger egg roll

• Ground beef: This is the heart of the recipe, bringing that rich, savory flavor. I recommend using 80/20 ground beef for the right balance of fat and flavor. If you prefer something leaner, feel free to go for a 90/10 blend, but keep in mind it might be a bit drier.
• Shredded cheddar cheese: Cheddar is the star here, adding creaminess and that signature cheeseburger flavor. If you’re out of cheddar, American cheese (shredded or diced) works well too, or you could go for a sharper cheese like pepper jack for a little heat.
• Pickles: These add a tangy crunch and balance out the richness of the beef and cheese. If you’re not a pickle person, you can skip them, but they really help brighten up the flavor.
• Onion: A classic cheeseburger ingredient. I prefer finely chopping mine to ensure it melts into the beef as it cooks. If you don’t like raw onions, don’t worry—the cooking process will mellow them out.
• Ketchup and mustard: The dynamic duo of condiments! These add that unmistakable cheeseburger flavor and bind the beef together. Feel free to adjust the ratio based on your preference.
• Egg roll wrappers: You can find these in most grocery stores, usually in the refrigerated section near tofu. They’re sturdy enough to hold all that filling without tearing, and they fry up beautifully.
• Oil for frying: You’ll need enough oil to fully submerge the egg rolls for even frying. I prefer using vegetable or peanut oil since they have high smoke points and fry the egg rolls to a perfect golden crisp.

Kitchen gear: What you need to pull this off

You don’t need a ton of fancy tools to make these cheeseburger egg rolls, which is one of the reasons I love this recipe. Here’s what you’ll need:

• A good skillet: For browning the beef and onions. If you have a cast-iron skillet, even better, since it holds heat well and helps get a nice sear on the beef.
• Deep fryer or heavy-bottomed pot: If you’ve got a deep fryer, this is the perfect time to break it out. Otherwise, a heavy-bottomed pot works just fine for frying. Just make sure to monitor the oil temperature with a thermometer.
• Tongs or a slotted spoon: These are essential for safely lowering the egg rolls into the oil and removing them once they’re perfectly golden.
• Paper towels: For draining excess oil after frying. You don’t want these to be too greasy, so a quick drain on paper towels is key.

Step-by-step: My foolproof method for making cheeseburger egg rolls

1. Brown the beef and onions: Start by heating a skillet over medium heat. Add your ground beef and finely chopped onions. As the beef cooks, break it up with a spatula so you get an even texture throughout. Cook until the beef is browned and the onions are softened, about 7-8 minutes. Don’t forget to drain any excess fat—that can make your egg rolls soggy later on.
2. Season and mix: Once the beef is cooked, stir in the ketchup, mustard, salt, and pepper. Give it a good mix until everything is evenly combined. Remove the skillet from the heat and fold in your shredded cheddar cheese and diced pickles. The cheese will start to melt a little, which helps bind everything together.
3. Assemble the egg rolls: Lay out an egg roll wrapper on a clean surface with one corner pointing towards you, like a diamond shape. Place about 2 tablespoons of the beef mixture in the center. Fold the bottom corner up over the filling, then fold in the sides, and roll it tightly. Use a little water on the edges of the wrapper to seal it closed.
4. Fry to crispy perfection: Heat your oil to 350°F (175°C) in your deep fryer or pot. Fry the egg rolls in batches (don’t overcrowd the pot) for about 3-4 minutes per side, or until golden brown. Use tongs to remove them and let them drain on paper towels.
5. Serve hot: These are best enjoyed fresh out of the fryer when they’re still warm and crispy. Serve with your favorite dipping sauces. or even more ketchup and mustard are all great options).

Experimenting with fun variations!

• Vegetarian twist: Swap the ground beef for a plant-based alternative, and you’ve got yourself a delicious vegetarian version. I’ve tried it with some of the newer plant-based meats, and honestly, it tastes pretty close to the real deal!
• Low-carb option: If you’re watching your carbs, you could wrap the filling in large lettuce leaves instead of egg roll wrappers. Obviously, you won’t be frying them, but it’s still a tasty way to enjoy all those cheeseburger flavors.
• Spicy version: Add some diced jalapeños to the beef mixture, or swap the regular cheddar for pepper jack cheese. A little dash of hot sauce in the ketchup-mustard mix works wonders too!
• Seasonal twists: In the summer, you could grill the beef before adding it to the egg rolls for that smoky, charred flavor. Or in the fall, try adding a little Worcestershire sauce to give the filling a deeper, umami flavor.

How to serve and impress your guests

These cheeseburger egg rolls are the perfect party snack or appetizer for game day. Pile them high on a platter, and serve them with a variety of dipping sauces. I like to put out little bowls of ranch, masterfoods BBQ Sauce, and maybe even some chipotle mayo for a spicy kick. If you’re feeling fancy, garnish the platter with some fresh parsley or sliced pickles for a little extra flair.

drinks that pair perfectly

Since these egg rolls are packed with rich, delicious flavors, you’ll want something light and refreshing to go with them. A cold glass of iced lemon tea is always a good option, or if you’re feeling adventurous, try a ginger ale—it’s spicy and instant and cuts through the richness of the beef and cheese. Another fun option is sparkling lemonade or lemon-lime soda for something citrusy and bright.

Storing and reheating leftovers

If you have leftovers (which doesn’t happen often!), you can store them in an airtight container in the fridge for up to 3 days. To reheat, I recommend popping them in the oven at 350°F for about 10 minutes. This helps them get crispy again without drying out. Avoid microwaving them if you can, as they’ll get soggy. If you have an air fryer, that’s an excellent way to reheat them to crispy perfection!

Scaling the recipe for more (or fewer) servings

This recipe makes about 10-12 egg rolls, depending on how generous you are with the filling. If you need to double it for a party, just double the ingredients—it scales up easily. If you want to make a smaller batch, you can halve the ingredients, though I’d still recommend making at least a few extra because they disappear fast!

Potential pitfalls (and how to avoid them)

• Filling too much: It’s tempting to overstuff the egg rolls, but this can lead to them bursting open during frying. Stick to about 2 tablespoons of filling per roll.
• Oil too hot or cold: If the oil is too hot, the egg rolls will brown too quickly on the outside without cooking the inside. Too cold, and they’ll soak up too much oil and get greasy. Keep that temperature around 350°F for the best results.

Wrapping it all up

There’s nothing quite like the crunch of a freshly fried cheeseburger egg roll. Whether you’re serving them at a party or enjoying them as a fun dinner at home, they’re guaranteed to be a hit. And the best part? You can tweak the recipe to your heart’s content, making it your own. So, grab some ground beef, cheese, and wrappers, and give these a try—I promise, you won’t regret it!

FAQs

1. Can I bake these instead of frying?
   Yes! You can bake them at 400°F for about 15-20 minutes, flipping halfway through. They won’t be as crispy as fried, but still tasty.
2. Can I freeze the egg rolls?
   Absolutely! Assemble the egg rolls, but don’t fry them. Freeze them on a baking sheet, then transfer to a bag. Fry from frozen, adding a couple extra minutes to the cooking time.
3. Can I make these ahead of time?
   Yes! You can prep the filling and assemble the egg rolls a day ahead. Store them in the fridge and fry when ready to serve.
4. What’s the best way to reheat leftovers?
   Reheat them in the oven or air fryer for the crispiest results. Avoid microwaving as they’ll get soggy.

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