Go Back
Cheeseburger Egg Roll Recipe
Ben Carraoli

Cheeseburger Egg Roll Recipe

I have to admit, when I first tried making these Cheeseburger Egg Rolls, I didn’t know what to expect—but wow, they blew me away! The combination of cheesy, savory hamburger filling wrapped in a crispy egg roll shell is pure comfort food magic.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Ingredients Method Notes

Ingredients
  

  • 1 pound ground beef – I use fresh not frozen, for the best texture and flavor.
  • 1 packet onion soup mix – adds a savory punchy flavor without extra effort.
  • 1 teaspoon Worcestershire sauce – enhances the meaty depth of the beef.
  • 1 teaspoon Dijon mustard – a little tang to balance the richness.
  • 3 tablespoons mayonnaise – makes the filling creamy and rich.
  • 1 cup shredded cheddar cheese – freshly shredded melts better than pre-shredded.
  • 8 –10 egg roll wrappers – store-bought works fine; keep them covered with a damp towel while rolling.
  • Oil for frying – vegetable or canola oil works best for a crispy exterior.
  • 2 tablespoons mayonnaise
  • 2 tablespoons ketchup
  • 1 teaspoon yellow mustard

Method
 

  1. Start by browning the ground beef in a skillet over medium heat until no pink remains. Drain excess fat, then return to heat and stir in onion soup mix, Worcestershire sauce, and Dijon mustard. The mixture should smell rich, savory, and slightly tangy.
  2. Remove the skillet from heat and fold in mayonnaise and shredded cheddar cheese. Stir until the cheese melts slightly and combines with the beef, creating a creamy, gooey filling.
  3. Lay out an egg roll wrapper and place about 2–3 tablespoons of the beef mixture in the center. Fold in the sides, then roll tightly from the bottom up. Seal the edge with a dab of water or beaten egg to prevent leaks during frying.
  4. Heat oil in a frying pan or deep fryer to 350°F (175°C). Fry each egg roll for 2–3 minutes per side, or until golden brown and crispy. Use tongs to remove them and let them drain on paper towels.
  5. While the egg rolls are frying, whisk together mayonnaise, ketchup, yellow mustard, and optional sriracha in a small bowl. Adjust the spice level to your preference.
  6. Serve the egg rolls hot with the fry sauce on the side for dipping. The crispy exterior with creamy, cheesy filling is best enjoyed fresh.

Notes

  • I always make sure the beef is completely drained to avoid soggy wrappers.
  • Rolling tightly is key; I’ve learned that loose egg rolls tend to burst while frying.
  • I like to chill the filling slightly before rolling; it helps prevent leaks.
  • Using fresh cheddar makes a huge difference—it melts evenly and has a richer flavor.
  • I sometimes brush the edges with a little egg wash for an extra-crispy seal.