These cheeseburger eggrolls have perfectly seasoned ground beef, and melty cheese inside an ultra-crispy shell. They taste like a cheeseburger in egg roll form. Can’t decide between fast food or Chinese, now you can have both!
I love turning my favorite meals into egg rolls. I’ve done it before with Philly Cheesesteak egg rolls & Taco Egg Rolls and now I’m at it again! You have to try these bacon cheeseburger egg rolls. All the goodness of a cheeseburger in the convenience of an egg roll wrapper. These fun appetizers are going to be a family favorite from the very first bite.
They are perfect for a party, game day, or just a fast dinner great just as a delicious dinner idea. Use them as an appetizer or the main meal if you’d prefer.
Why This Recipe Works
- Your Favorite Burger Flavors: You can’t just put ground beef in an egg roll, and call it a cheeseburger egg roll. I use a special seasoning blend and Worcestershire sauce for authentic burger flavor.
- Super Crispy every time: Follow my tips and tricks for egg rolls that will CRUNCH when you bite them into them.
- Melty Cheese: What is a burger without a thick layer of cheese?
Ingredient Notes and Shopping Tips
- Avoid greasy egg rolls by buying lean ground beef. I used 90% lean for this recipe. If you only have 80/20 on hand, be sure to drain before adding to your egg roll wrappers.
- Hamburger Seasoning: I am a big fan of McCormick Grill Mates Hamburger Seasoning. You can also make your own.
- Bacon: I use microwave bacon to easily cook up a few crispy slices. My preferred brand is Hormel Black Label.
- Egg Roll Wrappers: Look for egg roll wrappers in the produce section of your grocery store near the tofu.
How To Make Cheeseburger Egg Rolls
- Cook beef and onions.
- Stir in seasonings and bacon.
- Lay out egg roll wrapper, and fill with meat and cheese.
- Fold and seal with water.
- Fry until golden brown and enjoy!
Egg Roll Tips and Tricks
- Don’t overstuff: Use only 3-4 tablespoons of filling each. Overstuffed rolls will be harder to roll, and could break or burst.
- Use a Thermometer: Always use a deep-fry thermometer as it can be hard to tell if the oil is at the right temperature.
- Don’t overcrowd the pan: Fry only a few egg rolls at a time. If you add too many to the pan at once, the temperature of the oil may drop which can make them soggy or greasy.
- I like this tutorial if you need help rolling.
Frequently Asked Questions
I included a simple fry sauce-type sauce at the bottom of my post. You can also use a cheese sauce, or plain old ketchup/mustard. My family also dips just about everything in ranch dressing! If it’s good on burgers, it will make a good dipping sauce.
Yes egg rolls freeze well! After frying, cool completely. Once cooled, wrap each cheeseburger egg roll well in plastic. Then place the egg rolls in a freezer bag. This keeps all of the egg rolls together in one place and gives them another added layer of protection. Thaw, and then heat up in a 425 degree oven.
When these egg rolls are stored in the refrigerator, they will last about 3 days. If you have moved them to the freezer, these egg rolls will last about 3 months when wrapped well.
You can bake them if you’d prefer. They do not come out quite as crunchy when they are baked, but they are healthier this way.
Serve With
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Cheeseburger Egg Rolls
Ingredients
- 1 Pound Ground Beef
- 1 Tablespoon Butter
- 1 Sweet Onion Diced
- 1 Teaspoon Worchestershire Sauce
- 1 Tablespoon Hamburger Seasoning
- 3 Tablespoons Ketchup
- 1 Tablespoon Yellow Mustard
- 4 Slices Bacon Cooked Crisp
- 2 Cups Cheddar Cheese Shredded
- 12 Egg Roll Wrappers
- ½ Cup Water
- Vegetable Oil For Frying
For the Dipping Sauce
- ½ Cup Mayonniase
- ¼ Cup Ketchup
- ½ Teaspoon Worchestershire Sauce
- 1 Teaspoon Paprika
Instructions
- In a large skillet, melt butter over medium heat. Cook onion and ground beef until tender and no longer pink.
- Stir in Worchestershire sauce, ketchup, mustard, and hamburger seasoning. Fold in bacon.
- Lay out egg roll wrapper in a diamond shape.. Add 3-4 tablespoons of meat mixture to each. Top with cheese.
- Dip your fingers in the water, and alongside the outside of the wrapper. Fold the bottom diamond point up towards the top point.
- Then, fold the right and left corners inward. Finally, roll tightly in the direction of the top diamond point.
- In a deep skillet, heat oil over medium heat to 350 degrees F. Cook for 2-3 minutes per side or until golden brown.
- Drain on paper towels.
- Combine all sauce ingredients in a small bowl. Enjoy!
Notes
Ingredient Notes and Shopping Tips
- Avoid greasy egg rolls by buying lean ground beef. I used 90% lean for this recipe. If you only have 80/20 on hand, be sure to drain before adding to your egg roll wrappers.
- Hamburger Seasoning: I am a big fan of McCormick Grill Mates Hamburger Seasoning. You can also make your own.
- Bacon: I use microwave bacon to easily cook up a few crispy slices. My preferred brand is Hormel Black Label.
- Egg Roll Wrappers: Look for egg roll wrappers in the produce section of your grocery store near the tofu.
Egg Roll Tips and Tricks
- Don't overstuff: Use only 3-4 tablespoons of filling each. Overstuffed rolls will be harder to roll, and could break or burst.
- Use a Thermometer: Always use a deep-fry thermometer as it can be hard to tell if the oil is at the right temperature.
- Don't overcrowd the pan: Fry only a few egg rolls at a time. If you add too many to the pan at once, the temperature of the oil may drop which can make them soggy or greasy.
Let know what you think