Crispy Cheeseburger Egg Rolls
These crispy cheeseburger egg rolls are filled with savory ground beef, sweet onion, melted cheddar cheese, and classic burger seasonings. Wrapped and fried until beautifully golden and crunchy, they deliver all the flavor of a cheeseburger in a fun, handheld appetizer.
Ingredients
Method
- Heat a large skillet over medium-high heat.
- Add the ground beef and chopped onion. Cook for 7–8 minutes, breaking the beef into small crumbles, until the beef is browned and the onion is tender.
- Drain the excess grease from the skillet.
- Add the minced garlic and cook for 30 seconds, stirring constantly.
- Stir in the Worcestershire sauce, ketchup, yellow mustard, salt, and black pepper.
- Cook for another 1–2 minutes, until the mixture is well combined and excess moisture has evaporated.
- Transfer the beef mixture to a large plate or shallow bowl. Allow it to cool for approximately 15 minutes.
- Add the shredded cheddar cheese to the cooled beef mixture and stir until evenly combined.
- In a small bowl, whisk together the egg and water to make an egg wash.
- Place one egg roll wrapper on a clean work surface with one corner pointing toward you. Keep the remaining wrappers covered with a slightly damp paper towel.
- Place approximately 3 tablespoons of cheeseburger filling across the lower center of the wrapper.
- Fold the bottom corner tightly over the filling.
- Fold the left and right corners toward the center, then roll the wrapper tightly toward the top corner.
- Brush the top corner with egg wash and press firmly to seal the egg roll.
- Place the finished egg roll seam-side down on a parchment-lined baking sheet. Cover it loosely with a damp paper towel and repeat with the remaining wrappers and filling.
- Pour 2–3 inches of frying oil into a deep, heavy-bottomed pot, filling it no more than halfway. Heat the oil to 350°F.
- Carefully place 3–4 egg rolls into the hot oil. Do not overcrowd the pot.
- Fry for 3–4 minutes, turning occasionally, until the wrappers are crisp and evenly golden.
- Remove the egg rolls with a frying spider or slotted spoon. Transfer them to a wire rack set over a baking sheet.
- Allow the oil to return to 350°F before frying the next batch.
- If making the optional burger sauce, combine the mayonnaise, ketchup, mustard, garlic powder, and onion powder in a small bowl. Stir until smooth.
- Allow the egg rolls to cool for several minutes before serving because the filling will be very hot. Serve whole or sliced diagonally.
Notes
Cool the filling: Warm filling can soften the wrappers and make the egg rolls difficult to seal. Allow the beef mixture to cool before adding the cheese and assembling.
Drain the beef thoroughly: Excess grease or moisture can make the egg rolls soggy and may cause them to split during frying.
Shred your own cheese: Freshly shredded cheddar melts more smoothly than packaged pre-shredded cheese.
Do not overfill: Too much filling makes the egg rolls difficult to roll and increases the chance that they will burst in the hot oil.
Roll them tightly: Air pockets inside the wrappers can expand during frying. Roll firmly while being careful not to tear the wrappers.
Keep wrappers covered: Egg roll wrappers dry quickly. Keep unused wrappers and finished egg rolls covered with a slightly damp paper towel while working.
Preparing ahead: Assemble the egg rolls up to 4 hours in advance. Cover and refrigerate them until ready to fry.
Freezing: Arrange uncooked egg rolls in a single layer on a parchment-lined baking sheet and freeze until solid. Transfer them to a freezer-safe container and freeze for up to 2 months. Fry directly from frozen, adding approximately 1–2 minutes to the cooking time.
Air-fryer option: Lightly spray the assembled egg rolls with cooking oil. Air-fry at 375°F for 10–12 minutes, turning halfway through, until crisp and golden.
Storing leftovers: Refrigerate cooled egg rolls in an airtight container for up to 3 days.
Reheating: Reheat in a 375°F oven or air fryer until hot and crispy. Avoid microwaving because it will soften the wrappers.
Oil safety: Never fill the pot more than halfway with oil, and never leave hot oil unattended.
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