Cheeseburger Egg Rolls

These burger-filled egg rolls take ordinary patties to a whole new level as grab-and-go bites. Each crunchy shell packs a mouthwatering mix of seasoned beef, gooey cheese, and zingy pickles, creating an addictive flavor combo that'll be the highlight of any party.

I came up with this idea during a stormy Saturday when the kids wanted both burgers and something crunchy. These days, they've turned into our end-of-week ritual, with the whole family jumping in to help roll them up together.

Key Ingredients

• Ground beef: Go for 80/20 mix to get that perfect juicy flavor balance. Pick packages with vibrant red color and nice fat streaks
• Onion: Grab sweet varieties for the tastiest foundation. Look for ones that feel heavy with tight, glossy skin
• Pickles: Dill ones add that classic burger zip. Snag the crunchy kind from the cooler section
• Cheddar cheese: The sharp stuff packs more flavor punch. Always shred it yourself for better melting
• Egg roll wrappers: You want them super fresh for easy folding. Feel for soft, bendy ones with recent dates
• Vegetable oil: You need something that handles heat well. Try peanut or canola if you've got them

Instructions

Get Organized:

Make room on your counter for a comfortable rolling area. Put all your stuff within reach, set out a small dish of water for sealing, and cover a cookie sheet with parchment for your finished rolls. This setup will make everything run so much smoother.

Brown The Beef:

Get your big pan hot over medium heat. Toss in the ground beef, breaking it into tiny bits about pea-sized with your wooden spoon. Keep an eye on it as it cooks, giving it a stir now and then until you don't see any pink spots. It'll take around 8 minutes to get it just right.

Cook The Onions:

After your beef looks good, throw in your diced onions. Mix them with the meat and let them get soft and see-through. You'll want to cook them until they smell amazing and feel tender, which takes about 5 minutes.

Mix Your Filling:

Dump your cooked stuff into a big bowl and let it sit for 5 minutes to cool down a bit. Then gently mix in your freshly grated cheese so it softens slightly without turning into goo. Add your chopped pickles and mix everything so it's evenly spread out.

Start Rolling:

Put your first wrapper flat like a diamond shape. Spoon about three tablespoons of filling in a line just below the middle. Leave about an inch and a half empty on both sides.

Wrap It Up:

Take the bottom point and pull it up over your filling, tucking it in nice and tight. Fold both side points toward the middle, then keep rolling upward. Dab some water on the last corner to make it stick.

Ready The Oil:

Pour three inches of vegetable oil in your heavy pot. Heat it to exactly 365°F, checking with a thermometer to get it right.

Fry Them Up:

Carefully drop 2-3 rolls into the hot oil, putting the sealed edge down first. Let them cook for 2-3 minutes per side until they turn a rich golden brown. Use tongs to flip them carefully.

Let Them Rest:

Pull the rolls out with tongs and set them on a wire rack over paper towels. Give them 3-5 minutes to cool before you dig in.

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My grandma always told me that taking your time with the oil temperature is what separates okay food from amazing food. I've found this advice rings true every single time I make these egg rolls.

Storing Right

Keep uncooked rolls in the fridge with parchment paper between them for up to a day. If you need longer, freeze them on a parchment-covered tray until they're hard, then toss them in freezer bags.

Warming Tricks

Get that crunch back by putting chilled rolls in a 350°F oven for 10 minutes. If they're frozen, cook them for 15 minutes instead. Let them sit for 2 minutes before you eat them.

Best Side Dishes

Whip up some fresh slaw for a nice crispy contrast, or throw some fries in the mix for that complete burger joint feeling. Setting out different dips lets everyone customize their own plate.

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I've been making these burger egg rolls for years now, and they've become way more than just another dinner option. They show how mixing up everyday foods can create something totally special. Each time I cook a batch, it brings back memories of family get-togethers and reminds me why sharing good food matters so much.

Frequently Asked Questions

→ Can these be prepped and kept frozen?

Absolutely, freeze them uncooked, and fry straight from frozen with a little extra time.

→ Which cheese melts best for this?

Go for cheddar or American—they melt smoothly and taste great.

→ Can I mix in other burger add-ons?

Sure, toss in diced bacon, chopped pickles, or small tomato pieces.

→ Should I fry or use an air fryer?

Frying gives the most crisp edge, but an air fryer is a lighter option.

→ What dipping sauces pair well?

Ranch, ketchup, burger sauce, or mustard are all great choices.