Cheeseburger Eggrolls

What the heck are these?

So I was having this late-night craving for both cheeseburgers AND Chinese takeout (weird combo, I know), and that’s when it hit me – why not stuff all the amazing flavors of a juicy cheeseburger into a crispy eggroll wrapper? These Cheeseburger Eggrolls are exactly what they sound like: seasoned ground beef, melty cheese, and all your favorite burger toppings wrapped up and fried to crispy perfection. They’re the perfect finger food for game day, parties, or just because it’s Tuesday and you deserve something awesome.

Why You’ll Love This Recipe

Let me tell you why these bad boys are about to become your new obsession:

• They’re basically portable cheeseburgers without the mess. No more sauce dripping down your arms!
• That perfect contrast between the crispy exterior and the juicy, cheesy interior is straight-up addictive.
• You can customize them with all your favorite burger toppings (pickle lovers, I see you).
• They’re make-ahead friendly – prep now, fry later when your friends show up.
• Kids go absolutely nuts for these. Like, “mom-of-the-year” level excitement.
• They’re way easier to make than you’d think (don’t tell your impressed friends).
• That first bite when the cheese pulls and stretches? Pure food joy.

The Good Stuff You’ll Need

For the Filling:

• 1 pound ground beef (I use 80/20 for more flavor, but you do you)
• 1 small onion, diced small (about 1/2 cup – nobody wants huge onion chunks)
• 2 cloves garlic, minced (or more, I won’t judge)
• 1/4 cup ketchup (the cornerstone of any respectable burger)
• 2 tablespoons yellow mustard (the classic squeeze bottle kind)
• 1 tablespoon Worcestershire sauce (liquid umami magic)
• 2 tablespoons pickle relish (sweet or dill – choose your fighter)
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon smoked paprika (trust me on this one)
• 8 oz cheddar cheese, shredded (about 2 cups – get the good stuff that melts well)
• Optional but awesome: 4-5 strips cooked bacon, crumbled

For Assembly:

• 16-20 eggroll wrappers (find these in the produce section near the tofu, weirdly)
• Small bowl of water (for sealing)
• Optional: 1 beaten egg for extra-secure sealing

For Frying:

• Vegetable or canola oil for frying (enough to fill your pan 1-2 inches)

For Serving:

• Your favorite burger dipping sauces: ketchup, mustard, mayo, special sauce (mix equal parts mayo, ketchup, and a splash of pickle juice)
• Shredded lettuce for garnish
• Pickle slices (for the brave)

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Let’s Do This

Cook the Filling (15 minutes):

1. Grab a large skillet and brown your ground beef over medium-high heat. Break it up with a wooden spoon as it cooks – we want small crumbles, not giant meat chunks.
2. When the meat is about halfway cooked (still some pink), toss in those diced onions. Let them cook together until the meat is no longer pink and the onions are soft and translucent.
3. Throw in the garlic and cook for another 30 seconds until fragrant. Don’t burn it or it gets bitter!
4. Drain off most of the grease (leave a little for flavor), then return the pan to medium heat.
5. Time for flavor town: Add the ketchup, mustard, Worcestershire sauce, relish, salt, pepper, and smoked paprika. Stir it all together and let it simmer for about 2-3 minutes until everything’s well-combined and slightly thickened.
6. Turn off the heat and let the mixture cool for about 5 minutes (hot filling makes the wrappers soggy). Then stir in the shredded cheese and bacon (if using) until well mixed. The residual heat will partially melt the cheese, which is exactly what we want.

Rolling Time (15-20 minutes):

1. Alright, assembly line time! Set up your station with the filling, eggroll wrappers, a small bowl of water, and a clean baking sheet lined with parchment paper.
2. Place an eggroll wrapper on a clean surface with one corner pointing toward you (like a diamond).
3. Scoop about 2-3 tablespoons of filling onto the lower third of the wrapper. Don’t overstuff or you’ll have a blowout situation on your hands.
4. Fold the bottom corner up over the filling, then fold in the left and right corners like you’re making a little envelope.
5. Dip your finger in water and wet the edges of the top corner, then roll the eggroll up from the bottom, sealing it shut. The wet edge acts like glue.
6. Place the finished eggroll seam-side down on your baking sheet and cover with a slightly damp paper towel while you roll the rest. This prevents them from drying out.
7. Optional pro move: Brush each eggroll with beaten egg for an extra-secure seal and golden brown finish.

Frying Action (10-15 minutes):

1. In a deep skillet or dutch oven, heat about 1-2 inches of oil to 350°F. If you don’t have a thermometer, test with a small piece of eggroll wrapper – it should bubble and rise to the surface immediately.
2. Working in batches (don’t crowd the pan!), fry 3-4 eggrolls at a time for about 2-3 minutes per side until they’re golden brown and crispy. Use tongs to flip them carefully.
3. Transfer the fried eggrolls to a paper towel-lined plate to drain excess oil.

Alternate Baking Method (healthier, I guess):

1. If you’re not into frying, preheat your oven to 425°F, place the eggrolls on a wire rack over a baking sheet, spray or brush lightly with oil, and bake for 15-20 minutes until crispy and golden.
2. Flip them halfway through for even browning. They won’t be quite as decadent as fried, but still pretty darn good.

Air Fryer Option (because it’s 2025 and everyone has one now):

1. Spray or brush the eggrolls lightly with oil.
2. Cook at 390°F for about 8-10 minutes, flipping halfway through.

Serving Suggestions

• Set up a DIY dipping station with little bowls of ketchup, mustard, mayo, and that special sauce I mentioned earlier.
• Place them on a bed of shredded lettuce to make it feel slightly more like an actual burger experience.
• For a party spread, cut them in half diagonally to show off that cheesy center and serve with toothpicks.
• These are totally meal-worthy with a simple side salad or some sweet potato fries.
• For next-level flavor, add a small dish of pickle slices on the side for people to eat between bites (it works, trust me).

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Switch It Up

Want to get wild with your burger roll flavors? Try these variations:

• Bacon Cheeseburger Supreme: Add crispy bacon bits and a little BBQ sauce to the filling.
• Mushroom Swiss: Sauté some mushrooms with the onions and swap the cheddar for Swiss cheese.
• Jalapeño Popper Burger: Mix in diced jalapeños and cream cheese with the filling for a spicy kick.
• Pizza Burger: Add pepperoni pieces and swap the cheddar for mozzarella, then serve with marinara dipping sauce.
• Blue Cheese Buffalo: Mix in some buffalo sauce and crumbled blue cheese, then serve with ranch or blue cheese dressing.
• Breakfast Burger: Add scrambled eggs and breakfast sausage to the mix for a morning version.

Storage Solutions

• Make ahead: You can assemble these bad boys up to 24 hours ahead and store them in the refrigerator. Just place them in a single layer with parchment paper between layers and cover tightly with plastic wrap.
• Freezer friendly: Uncooked eggrolls freeze beautifully! Arrange them on a baking sheet so they’re not touching, freeze until solid (about 2 hours), then transfer to a freezer bag. They’ll keep for up to 3 months. No need to thaw before cooking – just add 1-2 minutes to the frying time.
• Leftovers: Already cooked eggrolls will keep in the fridge for 3-4 days. Reheat in a 350°F oven for about 10 minutes or in the air fryer at 350°F for 3-4 minutes to crisp them back up. Microwaving works in a pinch but they’ll be soggy.

Questions People Actually Ask

Q: Can I use ground turkey or chicken instead of beef?
A: Totally! Just add a touch more Worcestershire sauce and maybe a teaspoon of beef bouillon to amp up the flavor since poultry is milder than beef.

Q: My eggrolls are bursting open when I fry them. What gives?
A: Three likely culprits: 1) You’re overstuffing them (less is more), 2) You’re not sealing them well enough (use more water or egg wash), or 3) Your oil isn’t hot enough (which means they sit too long and get soggy before crisping).

Q: I can’t find eggroll wrappers. Any substitutes?
A: Spring roll wrappers work but they’re thinner, so be gentle. Flour tortillas can work in a pinch – just seal the edges with a flour-water paste and know they’ll give you more of a chimichanga vibe.

Q: Can these be made gluten-free?
A: It’s tricky but doable. Look for rice paper spring roll wrappers (they’ll give a different texture) or make a simple gluten-free crepe as a wrapper. Check your Worcestershire sauce too – not all brands are gluten-free.

Q: How do I keep them warm if I’m making a large batch for a party?
A: Keep your oven at 200°F and place the finished eggrolls on a wire rack over a baking sheet. They’ll stay crispy for about 30 minutes. Don’t cover them or they’ll steam and get soggy.

Q: Can I make mini versions as appetizers?
A: Absolutely! Cut the eggroll wrappers in half diagonally to make triangles, use about a tablespoon of filling, and reduce the frying time to about 1-2 minutes per side. They’re dangerously poppable this way!

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