Cheeseburger Eggrolls

If you’ve ever stared at a perfectly good cheeseburger and thought, “This could use more wrapper,” you are my kind of person.

Why This Recipe Is Awesome

This recipe nails the whole “all the best parts of a cheeseburger, but handheld” situation. You get seasoned ground beef, melty cheddar, a little tang from pickles and mustard, and that impossible-to-resist crispy shell that makes everything feel like a party. It’s kitchen short, taste long: minimal bowls, quick skillet work, and then a little folding action that’s more satisfying than it has any right to be. Also, it’s forgiving — a few tweaks and you’ve got sliders, party snacks, or a couch-friendly dinner that doesn’t require a fork.

Ingredients You’ll Need

• 1 pound ground beef (80/20 gives the best flavor)
• 1 small yellow onion, finely chopped (keeps the texture interesting)
• 1 clove garlic, minced (don’t skip; it’s stealth flavor)
• 1–2 tablespoons ketchup (to taste)
• 1 teaspoon yellow mustard (classic cheeseburger tang)
• 1 teaspoon Worcestershire sauce (tiny miracle worker)
• Salt and freshly ground black pepper
• 1 cup shredded cheddar cheese (sharp or mild, your call)
• About 6–8 dill pickle slices, chopped (optional, but why would you skip?)
• 12 egg roll wrappers (store-bought; the crunchy magic)
• 1 egg + 1 tablespoon water, beaten (for sealing)
• Neutral oil for frying (canola, vegetable) or nonstick spray if air-frying
• Dipping idea: ketchup + mustard, or mix mayo, ketchup, and sweet relish for burger sauce

Step-by-Step Instructions

1. Step 1

   Heat a skillet over medium-high, crumble in the beef, and cook until it’s mostly browned. Add the chopped onion and garlic, season with salt, pepper, Worcestershire, ketchup, and mustard, and cook until the onions are soft and the beef is fully browned—about 4–6 minutes total. Drain excess fat if it looks greasy, then remove from heat and stir in the shredded cheddar and chopped pickles so the cheese melts into the hot beef. Let the filling cool for a few minutes; warm filling will make wrappers soggy and you’re not trying to invent a dumpling lasagna.

2. Step 2

   Lay a wrapper diamond-side toward you, spoon about 2–3 tablespoons of filling near the bottom third, fold the bottom corner up over the filling, fold the sides in, then roll tightly and seal the top with the beaten egg wash. For frying: heat about 1/2 inch of oil in a skillet over medium-high and fry 1–2 minutes per side until blistered and golden, turning carefully with tongs. For air-fryer: spray with oil and air-fry at 400°F (200°C) for 8–10 minutes, flipping halfway. Drain briefly on paper towels, serve warm with your favorite condiments, and try not to eat them all before the guests arrive.

Common Mistakes to Avoid

Overfilling is the number one way to end up with a sad, exploded eggroll—use less if you’re unsure. Frying on oil that’s too hot burns the wrapper before the inside gets cozy; if the oil smokes, turn the heat down. Don’t skip draining excess fat unless you want soggy pockets of regret. Also, assembling with piping-hot filling turns wrappers mushy in seconds; let it cool slightly so they stay crisp.

Alternatives & Substitutions

Use ground turkey or chicken if you want lighter meat—add a little extra seasoning because white meat is shy. Plant-based crumbles work great; lock in flavor with extra Worcestershire (or vegan Worcestershire) and a touch more salt. Swap cheddar for pepper jack if you like a kick, or use American singles for that authentic diner feel. If you need gluten-free, use rice paper wrappers or large lettuce leaves (they won’t be crispy, but they’ll still be delicious). Baking at 425°F for 12–15 minutes works in a pinch; brush with oil halfway through so they brown evenly. Personally, I think the pickles are the secret DJ making everything dance, so keep them unless you’re allergic to joy.

FAQ

Can I make these ahead of time?

Yes. You can cook the filling and refrigerate it for up to 3 days, or assemble raw eggrolls and freeze them on a sheet tray, then transfer to a freezer bag. Fry or bake straight from frozen; add a couple of minutes to the cooking time and keep an eye on oil temperature so they warm through without burning.

What’s the easiest way to keep them crispy without deep-frying?

Air-fryer or oven-bake. Spray or brush wrappers lightly with oil, don’t overcrowd the basket or pan, and preheat so the outside gets a quick blast of heat to set the crust. Flip halfway so both sides get evenly golden.

Are these kid-friendly?

Very. Tone down the mustard and skip the pickles if you have picky eaters; serve ketchup for dunking. Cut into smaller pieces for little hands, and they’ll disappear faster than you can say “seconds.”

Final Thoughts

Cheeseburger eggrolls are one of those excellent compromises between effort and payoff—easy enough for a weeknight, impressive enough for friends. Play with cheeses, sauces, and heat levels until you find your perfect combo, and don’t be shy about serving a couple of different dips. Now go make a batch, stash a few in the freezer for emergencies, and enjoy the satisfying crunch of having taken a classic and wrapped it in pure convenience.

Lina

Hi, I’m Lina, the creator of Lina Easy Recipes.Cooking has always been my passion, and I love sharing simple, homemade dishes that anyone can prepare.