Cheeseburger Egg Rolls
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, avocado 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.
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.
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.
You can bake them if you'd prefer. They do not come out quite as crunchy when they are baked.
Serve With
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📖 Recipe
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.
Nutrition
This worked exactly as written, thanks!