Cheeseburger Egg Rolls

5 from 1 vote

Cheeseburger Egg Rolls are an easy to make appetizer or fun finger food for game day snacking. Filled with ground beef and all your favorite burger fixings, everything tastes better when folded and fried in a crispy brown shell.

Prep Time20

Cook Time10

Total Time30

Course: Appetizer, Dinner

Cuisine: American

Servings:

Calories: 160kcal

Author: Jennifer Fishkind

Ingredients

1 pound lean ground beef
1 small onion chopped (any variety, about ¾ cup)
1½ cups cheddar cheese shredded and divided
½ cup bacon bits
½ cup pickles finely chopped
1½ tablespoons ketchup
½ tablespoon yellow mustard any type
16 egg roll wrappers
vegetable oil for frying (we used 8 cups, you want your pan about ½ full)

Instructions

Cook beef and onions until no pink on medium high heat, strain all excess fat.
Add in 1/2 cup of cheddar, bacon bits, pickles, ketchup, and mustard and stir until the cheese melts down, then remove from heat.
Add in the remaining 1 cup of cheese and stir to melt.
Place enough oil in your deep sided pan to fill about halfway (we used 8 cups). Start heating up oil in a deep sided pan, while you wrap your egg rolls.
Place 2 ½ tablespoons into each egg roll and form a small sausage-like shape and wrap according to the package instructions. Note: most packages will suggest running water or a cornstarch slurry along the edges to allow the wrappers to stick better. We used ¼ cup water to 1 tablespoon cornstarch
Heat oil between 360-380F and carefully place in egg rolls without overcrowding; typically, 3-4 at a time and cook until golden brown, about 90 seconds.
Transfer to a plate with paper towel and allow them to cool for 5-10 minutes before eating.

Notes

Storage:

To Store: Store in an airtight container in the refrigerator for up to 5 days.
To Reheat: Reheat any leftover egg rolls in the air fryer or the oven until warmed through and crispy.

Tips:

Make sure to drain the grease from the ground beef after it’s cooked through. Otherwise you run the risk of greasy, soggy egg rolls.
Roll the wrappers tightly to prevent oil from seeping into the egg roll and to prevent the filling from leaking into the oil.
Make sure to keep the oil at 360-380°F. If the temperature drops too low, the egg rolls will soak up too much oil. If it's too high, they will darken too quickly.
When you remove the egg rolls, place them in a single layer on paper towels without touching. This will help prevent them from losing their crunch.

Nutrition