Cheeseburger eggrolls are a crispy, flavorful twist on classic cheeseburgers, combining seasoned ground beef and melted cheese wrapped in crunchy eggroll wrappers. They’re perfect as a snack or appetizer when I want something satisfying and fun to eat.
Why You’ll Love This Recipe
I love this recipe because it takes all the deliciousness of a cheeseburger and turns it into a handheld treat with a crispy shell. It’s easy to make, quick to cook, and great for sharing with friends or family. Plus, it’s versatile—I can add my favorite burger flavors without the mess of a traditional burger.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Ground beef
- Onion
- Garlic
- Worcestershire sauce
- Salt and pepper
- Cheddar cheese (shredded)
- Pickles (chopped, optional)
- Eggroll wrappers
- Cooking oil (for frying)
- Ketchup and mustard (for dipping, optional)
Directions
- Cook ground beef with diced onion and minced garlic in a skillet over medium heat until browned. Drain excess fat.
- Add Worcestershire sauce, salt, and pepper. Stir and cook for another minute, then remove from heat and cool slightly.
- Mix in shredded cheddar cheese and chopped pickles if using.
- Place about 2 tablespoons of the mixture on an eggroll wrapper. Fold in the sides and roll tightly, sealing edges with water.
- Heat oil to 350°F (175°C) and fry the eggrolls until golden and crispy, about 3-4 minutes. Drain on paper towels.
- Serve warm with your favorite dipping sauces like ketchup or mustard.
Servings and Timing
This recipe makes approximately 12 eggrolls, serving 4 to 6 people. It takes around 15 minutes to prepare and about 15 minutes to cook.
Variations
I sometimes add diced tomatoes, switch up the cheese, or add a little hot sauce for extra flavor. For a lighter version, I bake the eggrolls instead of frying, brushing them lightly with oil and baking at 425°F until crispy.
Storage/Reheating
I store leftover eggrolls in an airtight container in the fridge for up to 3 days. To reheat, baking them at 375°F for about 10 minutes works best to keep the crispiness. Microwaving tends to make them soggy.
FAQs
Can I prepare the eggrolls ahead of time?
Yes, you can assemble them ahead and refrigerate before frying. Fry fresh for the best crunch.
Is baking a good alternative to frying?
Definitely. Baking at 425°F for 15-20 minutes with a light oil brush yields crispy eggrolls with less oil.
What type of cheese do you recommend?
I prefer sharp cheddar for the classic cheeseburger taste, but American or mozzarella also work well.
Can these be frozen?
Yes, freeze uncooked eggrolls on a sheet, then transfer to a bag. Cook from frozen, adding extra time.
What sauces pair well with cheeseburger eggrolls?
Ketchup, mustard, ranch, barbecue sauce, or spicy aioli all complement these eggrolls nicely.
Conclusion
I find cheeseburger eggrolls to be a delicious, fun way to enjoy familiar flavors with a crispy twist. Easy to customize and quick to make, they’re perfect for snacks or parties. I hope this recipe inspires you to try something new with your favorite burger ingredients
PrintCheeseburger Eggrolls
Cheeseburger eggrolls are a crispy, flavorful twist on classic cheeseburgers, combining seasoned ground beef and melted cheese wrapped in crunchy eggroll wrappers. They’re perfect as a snack or appetizer when you want something satisfying and fun to eat.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 12 eggrolls (serves 4-6)
- Category: Appetizer, Snack
- Method: Frying (optional baking)
- Cuisine: American
- Diet: Low Lactose
Ingredients
- 1 lb ground beef
- 1/2 cup onion, diced
- 2 cloves garlic, minced
- 1 tbsp Worcestershire sauce
- Salt and pepper to taste
- 1 cup shredded cheddar cheese
- 1/4 cup chopped pickles (optional)
- 12 eggroll wrappers
- Cooking oil for frying
- Ketchup and mustard for dipping (optional)
Instructions
- Cook ground beef with diced onion and minced garlic in a skillet over medium heat until browned. Drain excess fat.
- Add Worcestershire sauce, salt, and pepper. Stir and cook for another minute, then remove from heat and cool slightly.
- Mix in shredded cheddar cheese and chopped pickles if using.
- Place about 2 tablespoons of the mixture on an eggroll wrapper. Fold in the sides and roll tightly, sealing edges with water.
- Heat oil to 350°F (175°C) and fry the eggrolls until golden and crispy, about 3-4 minutes. Drain on paper towels.
- Serve warm with your favorite dipping sauces like ketchup or mustard.
Notes
- Add diced tomatoes, switch cheese varieties, or add hot sauce for flavor variations.
- For a lighter version, bake eggrolls at 425°F after brushing with oil until crispy.
- Store leftovers in an airtight container in the fridge for up to 3 days and reheat in oven at 375°F for 10 minutes to retain crispiness.
- Freeze uncooked eggrolls on a tray before transferring to a freezer bag; cook from frozen, adding extra time.
- Serve with ketchup, mustard, ranch, barbecue, or spicy aioli sauces.
Nutrition
- Serving Size: 2 eggrolls
- Calories: 320
- Sugar: 2g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 15g
- Cholesterol: 50mg