I love taking the classic flavors of a cheeseburger and turning them into a crispy, hand-held snack. These cheeseburger egg rolls come out crunchy on the outside, melty and savory on the inside, and they make a fun appetizer, party food, or easy dinner my family always enjoys.
Why You’ll Love This Recipe
I like how quickly the filling comes together and how versatile the egg rolls are. They fry beautifully, air-fry easily, and even bake well. The combination of juicy beef, onions, cheese, and garlic gives deep flavor without much effort. They’re perfect when I want something comforting but still a bit unique.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
I heat a little oil in a skillet on medium heat, then cook the diced onion and garlic until softened.
I add the ground beef, season it with salt, pepper, and Worcestershire if I’m using it, and cook until the beef is fully browned. I drain the excess grease.
I transfer the beef mixture to a bowl, add the shredded cheddar and diced pickles, and mix until combined. I let it cool slightly so it’s easier to handle.
I place an egg-roll wrapper on a flat surface, spoon about 2–3 tablespoons of filling onto the lower corner, fold the bottom over, fold in the sides, and roll tightly. I seal the edge with a little water.
I heat oil to 350°F (175°C) and fry the egg rolls in batches for about 2–3 minutes per side until golden and crisp. I drain them on paper towels.
I serve warm with my favorite dipping sauce.
Servings And Timing
This recipe makes about 12–15 egg rolls.
Prep time: 15–20 minutes
Cook time: 15–20 minutes
Total time: 35–45 minutes
Variations
I swap cheddar for pepper jack, American cheese, or mozzarella depending on the flavor I want.
I add finely diced jalapeños when I want a spicy version.
I stir in 1/2 cup finely diced bell peppers or sautéed mushrooms for extra texture.
I add 1 tablespoon ketchup or mustard to the filling for a stronger “burger” taste.
I use ground turkey or chicken instead of beef when I want something lighter.
Storage/Reheating
I cool the egg rolls fully before storing them. They keep in an airtight container in the refrigerator for up to 4–5 days.
For freezing, I place uncooked or cooked egg rolls on a baking sheet, freeze until solid, then transfer them to a freezer bag. They store well for up to 3 months.
To reheat:
Oven: 180–190°C for 10–15 minutes
Air fryer: 8–10 minutes
Skillet: warm on medium heat until crisp again
FAQs
Can I air-fry these instead of frying?
Yes. I air-fry them at 190°C for 8–10 minutes, flipping halfway, and they come out nicely crisp.
Can I bake them?
Yes. I brush or spray them lightly with oil and bake at 200°C for 12–15 minutes until golden.
Can I make the filling ahead?
I prepare the filling a day ahead and refrigerate it, then roll and cook when needed.
Can I freeze them before cooking?
Yes. I freeze the uncooked rolls and fry or air-fry them straight from the freezer, adding a minute or two to the cooking time.
What sauces go well with these egg rolls?
I like dipping them in burger sauce, ranch, ketchup mixed with mayo, mustard, or BBQ sauce.
Conclusion
I enjoy how these cheeseburger egg rolls turn familiar flavors into something crispy and exciting. They’re quick to prepare, easy to customize, and great for sharing — though I often keep a few for myself because they disappear fast.
Crispy, golden egg rolls filled with juicy ground beef, cheese, and pickles — a fun twist on cheeseburgers that’s perfect as an appetizer, snack, or quick dinner.
