Looking for a fun and easy appetizer for your next party? Try these cheeseburger egg rolls complete with creamy, tangy homemade burger sauce for dipping!
Ingredients You’ll Need
Below are some quick ingredient notes. Don’t forget to scroll down to the recipe card for a printable list of ingredients.
- Ground Beef – I like to use lean ground beef. You can also make this recipe with ground turkey or ground chicken.
- Onion and Garlic – Finely chopped and minced to add flavor to the beef.
- Worcestershire Sauce – This can be substituted with soy sauce if needed.
- Salt and Pepper
- Cheese – Freshly shredded cheddar cheese. Colby Jack is another good option, as is Pepper Jack for a bit of kick.
- Pickles – Dill pickles are a must!
- Egg Roll Wrappers – You’ll find egg roll wrappers in the international food aisle at major supermarkets. They’re similar to wonton wrappers, just larger.
- Oil – If you’re deep frying your egg rolls, you’ll need a good frying oil with a high smoke point, like canola or vegetable oil.
For the Dipping Sauce
- Mayo, Ketchup, Mustard, and Relish – Common condiments that form the base for this “secret” burger sauce.
- Onion – Grated so that there aren’t any large chunks in the sauce.
- Vinegar – White vinegar works great, or you can use white wine vinegar or apple cider vinegar.
- Paprika – Use sweet or smoked paprika, whichever you have on hand.
How to Make Cheeseburger Egg Rolls
This crispy, cheesy appetizer is so easy to make! Here’s a short step-by-step to get you started on the recipe. You’ll find the printable recipe instructions in the recipe card below the post.
- Prepare the dipping sauce. First, whisk together the dipping sauce ingredients. Place the sauce into the fridge while you prepare your egg rolls.
- Brown the ground meat. Add the ground beef and onion to a large skillet. Sauté until the meat is browned and the onions are softened. Lastly, stir in the garlic, followed by Worcestershire sauce, salt, and pepper. Take the filling off the heat for now.
- Fill the wrappers. Lay the first egg roll wrapper flat in front of you, and spoon over the ground beef. Sprinkle over some shredded cheese and chopped pickles.
- Fold and roll. Wet the edges of the wrapper, then fold and roll the wrapper up and over the beef filling. Repeat with the remaining filling and wrappers. Once all the egg rolls are rolled and ready, it’s time to cook them!
- Fry. Heat oil in a large, heavy-bottomed skillet, and then cook the egg rolls in the oil for 3-4 minutes per side, until golden brown. You may need to work in batches depending on the size of your pot.
Ingredients
- 1 pound lean ground beef
- ½ cup onion, finely chopped
- 3 cloves garlic, minced
- 1 teaspoon Worcestershire sauce
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 cup shredded cheddar cheese
- ¼ cup chopped pickles
- 10 egg roll wrappers
- water for brushing
- Oil for frying
For the Dipping Sauce
- 1/2 cup mayo
- 2 Tablespoons grated onion
- 2 Tablespoons ketchup
- 1 Tablespoon pickle relish
- 2 teaspoons yellow mustard
- 1 teaspoon white vinegar
- 1/4 teaspoon paprika
Instructions
- In a small bowl mix together all of the ingredients for the dipping sauce and place in the fridge until ready to serve.
- In a large skillet, over medium high heat, cook the ground beef and onion together for 7-8 minutes, breaking apart until the meat is cooked through and the onions are soft. Drain away any grease. Add the garlic and cook for 1-2 minutes until you can start to smell it. Stir in the Worcestershire sauce, salt and pepper until well combined. Remove from heat.
- If frying, fill a heavy bottom pot with 1-2 inches of oil. Heat to 350º F. If baking in the oven preheat oven to 450º F.
- To fill the egg rolls, place a wrapper down in front of you. Fill with about ¼ cup of the ground beef mixture. Top with 1-2 Tablespoons of cheese, and a few chopped pickles. Dip your finger in water, and run around the edge of the wrapper, this will act like glue so the egg roll stays together. Starting with the bottom corner, fold it over the filling. Fold over both of the sides, and then roll to seal it shut. Place on a baking sheet seam side down while you finish the rest of the egg rolls.
- Once you have all of the egg rolls formed it is time to cook them.
- Frying – Once the oil is hot, work in batches depending on the size of your pan. Cook for 3-4 minutes per side, until they are golden brown. Remove and place the cooked egg rolls on a paper towel lined plate.
- Baking – Brush the outside of the egg rolls with a little oil. Bake for about 15 minutes, until they are golden brown.
- Air Frying – Brush the outside of the egg rolls with a little oil. Cook at 390º F. for 10 minutes, flipping half way.
- Serve with dipping sauce.
