Crispy on the outside and packed with juicy seasoned beef, melted cheddar cheese, and tangy pickles on the inside, these Cheeseburger Egg Rolls bring together everything you love about a classic cheeseburger in a crunchy handheld bite. Served with a creamy homemade burger-style dipping sauce, they are perfect for parties, game nights, or a fun family dinner.
Why You’ll Love This Recipe
These cheeseburger egg rolls combine the comfort of a traditional burger with the irresistible crunch of a fried appetizer. They are easy to prepare, customizable to your taste, and ideal for feeding a crowd. The seasoned ground beef stays juicy, the cheddar melts beautifully, and the pickles add the perfect tangy contrast. The homemade burger sauce ties everything together with a creamy, slightly sweet and tangy finish.
They can also be made ahead of time and fried just before serving, making them convenient for entertaining.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the egg rolls:
17 egg roll wrappers
1 lb (450 g) ground beef (80/20)
2 teaspoons salt
1 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon paprika
1 tablespoon olive oil
1 cup (100 g) shredded cheddar cheese
1/2 cup (75 g) finely diced dill pickles
1/4 cup (40 g) finely diced onion
1 tablespoon ketchup
1 tablespoon yellow mustard
1 egg, beaten (for sealing wrappers)
Vegetable oil for frying (about 4 cups, depending on pan size)
In a large skillet over medium heat, add the olive oil. Once hot, add the diced onion and cook for 2 to 3 minutes until softened.
Add the ground beef to the skillet. Break it apart with a spoon and cook until fully browned, about 6 to 8 minutes.
Season the beef with salt, black pepper, garlic powder, onion powder, and paprika. Stir well to combine.
Drain any excess grease from the pan. Stir in the ketchup and mustard, then remove from heat and allow the mixture to cool slightly.
Once cooled, fold in the shredded cheddar cheese and diced pickles.
Lay one egg roll wrapper on a clean surface in a diamond shape. Place about 2 to 3 tablespoons of filling in the center.
Fold the bottom corner up over the filling, then fold in the sides. Roll tightly toward the top corner. Brush the top corner with beaten egg to seal. Repeat with remaining wrappers and filling.
Heat vegetable oil in a deep skillet or pot to 350°F (175°C).
Fry the egg rolls in batches, 3 to 4 at a time, for 3 to 4 minutes, turning occasionally, until golden brown and crispy.
Remove and place on a paper towel-lined plate to drain excess oil.
To prepare the dipping sauce, whisk together mayonnaise, ketchup, mustard, chopped pickles, vinegar, garlic powder, and paprika in a small bowl until smooth.
Serve the egg rolls warm with the dipping sauce on the side.
Servings and timing
Servings: 17 egg rolls (approximately 6 to 8 servings as an appetizer)
Add diced tomatoes inside the filling for extra freshness.
Swap cheddar with mozzarella or Colby Jack for a different cheesy flavor.
Make them spicy by adding 1/2 teaspoon cayenne pepper to the beef mixture or mixing chopped jalapeños into the filling.
For a lighter option, bake at 400°F (200°C) for 15 to 18 minutes, turning halfway and brushing lightly with oil.
Air fry at 375°F (190°C) for 8 to 10 minutes, flipping halfway through.
Storage/Reheating
Store leftover egg rolls in an airtight container in the refrigerator for up to 3 days.
To reheat, place them in an oven at 375°F (190°C) for 8 to 10 minutes until heated through and crispy. An air fryer also works well at 350°F (175°C) for about 5 minutes.
Avoid microwaving if possible, as it can make the wrappers soft instead of crispy.
Uncooked assembled egg rolls can be frozen for up to 2 months. Fry directly from frozen, adding 1 to 2 extra minutes to the cooking time.
FAQs
Can I make these ahead of time?
Yes. You can assemble the egg rolls several hours in advance and store them covered in the refrigerator until ready to fry.
Can I bake instead of fry?
Yes. Brush them lightly with oil and bake at 400°F (200°C) until golden and crispy, about 15 to 18 minutes.
Can I use lean ground beef?
You can use lean ground beef, but 80/20 provides better flavor and juiciness. If using leaner beef, consider adding a tablespoon of olive oil for moisture.
How do I keep the egg rolls from bursting?
Avoid overfilling and make sure they are tightly rolled and properly sealed with beaten egg.
Can I freeze cooked egg rolls?
Yes. Let them cool completely, then freeze in a single layer before transferring to a freezer-safe container.
What oil is best for frying?
Neutral oils like vegetable, canola, or sunflower oil work best because they have a high smoke point.
Can I add lettuce inside the egg rolls?
It is not recommended, as lettuce releases moisture during cooking. Add shredded lettuce after frying if desired.
How do I know when the oil is ready?
Use a thermometer to ensure the oil reaches 350°F (175°C). If you do not have one, a small piece of wrapper should sizzle immediately when placed in the oil.
Can I make these smaller?
Yes. Cut the wrappers in half diagonally and reduce the filling amount for bite-sized versions.
What can I serve with these?
They pair well with fries, coleslaw, or a simple green salad for a complete meal.
Conclusion
Cheeseburger Egg Rolls are the ultimate fusion of comfort food and crispy indulgence. With flavorful seasoned beef, melted cheddar, and tangy pickles wrapped in a golden shell, they are guaranteed to impress at any gathering. Easy to customize and simple to prepare, this recipe is one you will want to make again and again.
Crispy golden egg rolls filled with seasoned ground beef, melted cheddar cheese, and tangy dill pickles, served with a creamy homemade burger-style dipping sauce. These cheeseburger egg rolls are the perfect crunchy twist on a classic comfort food favorite.
Ingredients
17 egg roll wrappers
1 lb (450 g) ground beef (80/20)
2 teaspoons salt
1 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon paprika
1 tablespoon olive oil
1 cup (100 g) shredded cheddar cheese
1/2 cup (75 g) finely diced dill pickles
1/4 cup (40 g) finely diced onion
1 tablespoon ketchup
1 tablespoon yellow mustard
1 egg, beaten (for sealing)
About 4 cups vegetable oil (for frying)
1/2 cup (120 g) mayonnaise
2 tablespoons ketchup (for sauce)
1 tablespoon yellow mustard (for sauce)
1 tablespoon finely chopped dill pickles or relish (for sauce)
1 teaspoon white vinegar
1/2 teaspoon garlic powder (for sauce)
1/2 teaspoon paprika (for sauce)
Instructions
Heat olive oil in a skillet over medium heat. Add diced onion and cook 2–3 minutes until softened.
Add ground beef and cook 6–8 minutes, breaking apart, until browned.
Season with salt, pepper, garlic powder, onion powder, and paprika. Stir well.
Drain excess grease. Stir in ketchup and mustard, then remove from heat and cool slightly.
Fold in shredded cheddar cheese and diced pickles.
Place an egg roll wrapper in a diamond shape. Add 2–3 tablespoons filling to the center.
Fold bottom corner over filling, fold in sides, and roll tightly. Brush top corner with beaten egg to seal. Repeat with remaining wrappers.
Heat oil to 350°F (175°C). Fry egg rolls in batches for 3–4 minutes until golden and crispy.
Drain on paper towels.
Prepare dipping sauce by whisking mayonnaise, ketchup, mustard, pickles, vinegar, garlic powder, and paprika until smooth.
Serve egg rolls warm with dipping sauce.
Notes
Avoid overfilling to prevent bursting.
Seal edges tightly with beaten egg.
Bake at 400°F for 15–18 minutes for a lighter option.
