Cheeseburger Egg Rolls are a brilliant mashup: cheeseburger-style filling wrapped and fried until crisp. Serve with a simple fry sauce and you’ll be in cheeseburger heaven. Originally published October 18, 2018.
Table of Contents
- You’ll love these cheesy hamburger egg rolls
- Cheeseburger egg roll ingredients
- How to make cheeseburger egg rolls
- Cheeseburger egg roll recipe tips
- How to store cheeseburger egg rolls
- How to freeze cheeseburger egg rolls
- Cheeseburger egg roll recipe FAQs
- You will love these other game day snacks
- Cheeseburger Egg Rolls Recipe
I stick to classics when dining out — cheeseburgers are my comfort food. So I turned that familiar flavor into a crunchy, fried snack by stuffing cheeseburger-style filling into egg roll wrappers. The result is cheesy, savory, and irresistible. Pair these with a quick fry sauce (mayo + ketchup + a little mustard and optional hot sauce) for dipping.
Some menu items sound fancy but don’t always deliver. These egg rolls lean into the reliable comfort of a cheeseburger — plus the crispy wrapper makes everything better. The filling is straightforward: seasoned ground beef, mayo for creaminess, Dijon and Worcestershire for depth, and shredded cheddar to make it gooey. Everything is pre-cooked so the egg rolls fry quickly and stay crisp.
You’ll love these cheesy hamburger egg rolls
These are perfect as a game-day appetizer, party finger food, or a fun dinner alternative. The filling is similar to many slider recipes — juicy, flavorful, and cheesy — but the egg roll wrapper turns it into something playful and crunchy. Serve them hot with fry sauce and watch them disappear.
Featured Comment
“Just finished making them and they are DELICIOUS; we enjoyed them so much! This will definitely be added to my favorite things to cook, so thank you!!” – Nakeisha
Cheeseburger egg roll ingredients
Quick ingredient overview. Scroll to the recipe card for exact amounts and the full method.
For the egg rolls:
- ground beef
- onion soup mix
- Worcestershire sauce
- Dijon mustard
- mayonnaise
- cheddar cheese (shredded)
- egg roll wrappers
- oil for frying
For the dipping sauce:
- mayonnaise
- ketchup
- yellow mustard
- sriracha (optional)
How to make cheeseburger egg rolls
Here’s a concise step-by-step summary. Full measurements and details are in the recipe card below.
- Cook and crumble ground beef over medium heat until no longer pink. Drain excess fat.
- Return beef to the pan, add onion soup mix, Worcestershire sauce, and Dijon. Stir to combine.
- Turn off heat and stir in mayonnaise and shredded cheddar. Allow filling to cool slightly before assembling.
- Heat oil in a deep skillet to about 350°F (175°C).
- Spoon 2–3 tablespoons of filling into an egg roll wrapper. Fold in the sides, roll tightly, and seal the edge with a bit of water.
- Fry a few at a time until the wrappers are light golden brown, about 2–4 minutes, turning as needed. Drain on paper towels.
- For fry sauce, mix mayonnaise, ketchup, a little yellow mustard, and a squirt of sriracha if you like heat.
- Serve the egg rolls hot with the sauce.
Cheeseburger egg roll recipe tips
Simple tips to keep them crisp and flavorful:
- Use egg roll wrappers — they’re larger than wonton wrappers and give you space for the filling.
- Drain the beef — removing excess fat prevents sogginess and excess oil when frying.
- Seal with water — a little water on the wrapper edge helps it stick while frying.
- Cover uncooked rolls with a damp towel so wrappers don’t dry out before frying.
- Reuse frying oil carefully — strain and store it if you plan to fry again; generally reuse 2–3 times then discard.
How to store cheeseburger egg rolls
These are best fresh, but you can refrigerate cooked egg rolls for 2–3 days or freeze for 2–3 months. To freeze uncooked rolls, place them on a parchment-lined baking sheet in a single layer until solid, then transfer to a freezer bag. Fry from frozen with a minute or two extra cook time if needed. Reheat cooked egg rolls in an air fryer or oven to restore crispness; the microwave will soften them.
How to freeze cheeseburger egg rolls
Freeze uncooked egg rolls on a single layer first to prevent sticking, then store in a freezer-safe bag. Cook from frozen for convenience, adding a little extra time to ensure they’re heated through. For cooked leftovers, reheat in the oven or air fryer for best texture.
Cheeseburger egg roll recipe FAQs
Yes. Egg rolls (popular in the U.S.) typically have thicker wrappers and meat-based fillings. Spring rolls often have thinner wrappers and are often vegetarian, though many regional variations exist.
Keep the oil hot (around 350°F) so the wrapper crisps quickly. Pre-cook and drain fillings to avoid excess moisture, which can cause sogginess.
Yes. Precooking meat ensures it’s safe to eat and prevents excess liquid from the filling that could make the rolls soggy.
Keep fried egg rolls warm in a 200°F oven on a wire rack or paper-towel-lined tray to absorb excess oil. They’ll still be best fresh out of the fryer, but the oven helps maintain crispness for a short time.
You will love these other game day snacks!
Try sliders, layered dips, jalapeño popper cheesy bread, or pizza for more party food ideas.
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Cheeseburger Egg Rolls
Ingredients
For the egg rolls
- 1 pound ground beef
- 1 ounce package onion soup mix (about 1 1/2 tbsp)
- 2 teaspoons Worcestershire sauce
- 1 tablespoon Dijon mustard
- 1/2 cup mayonnaise
- 1 cup shredded cheddar cheese
- 17–20 egg roll wrappers
- Oil for frying
For fry sauce
- 3/4 cup mayonnaise
- 1/2 cup ketchup
- 1–2 tablespoons yellow mustard
- Sriracha or hot sauce to taste (optional)
Instructions
- In a skillet, cook and crumble ground beef over medium heat until no longer pink. Drain the fat.
- Return to medium heat and add the onion soup mix, Worcestershire sauce, and Dijon. Stir to combine.
- Turn off the heat and stir in the mayonnaise and cheddar. Let the filling cool slightly.
- Heat 1½ inches of oil in a high-sided skillet to about 350°F (175°C). Use a neutral oil or light-flavored olive oil.
- Spoon about 2–3 tablespoons filling into the center of each egg roll wrapper. Fold the sides, roll tightly, and seal the edge with a little water. Cover uncooked rolls with a towel to prevent drying.
- Fry a few egg rolls at a time for about 2 minutes, flip if needed, and fry another 1–3 minutes until light golden brown. They will darken slightly after removal.
- Drain on paper towels and repeat until all are fried.
- For fry sauce, combine mayonnaise, ketchup, mustard, and sriracha to taste. Stir and serve alongside the hot egg rolls.
Notes
If using a full packet of onion soup mix, save half for another recipe or scale to taste. These keep in the fridge for 2–3 days and freeze well for 2–3 months. Freeze uncooked rolls on a single layer before transferring to a bag. Reheat cooked leftovers in an air fryer or oven for best crispness.