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READY IN 50 mins

Cheeseburger Egg Rolls

Read Reviews (26)

"I had something similar at a restaurant, threw these together at home, and they were pretty good! As a dipping sauce, use mayo and catsup mixed together. " — sosocook

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Original recipe makes 15 egg rolls Change Servings

1 pound ground beef
1 onion, chopped
1 cup chopped dill pickles or sweet pickles
1 cup shredded Cheddar cheese

1 tablespoon prepared yellow mustard, or to taste
1 (16 ounce) package egg roll wrappers
1 cup vegetable oil for frying

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Directions

Place the ground beef and onion in a skillet over medium heat, and cook and stir for about 10 minutes, breaking up the beef into crumbles as it cooks. Drain the meat and transfer to a bowl. Stir in the chopped pickles, shredded cheese, and mustard, and mix together well.
Line a baking sheet with parchment paper. Place a bowl of water next to your work surface. Remove an egg roll wrapper from the stack, and cover the remaining wrappers with a damp paper towel to prevent them from drying out.
Place the wrapper on the work surface with a corner facing towards you. Place about 1/4 cup of filling on the wrapper, and fold the top corner down over the filling. Tightly roll the wrapper into a cylinder, tucking in the corners as you roll, until the wrapper completely encloses the filling. Moisten the last corner with a little water, and finish wrapping so the moistened corner tightly seals to the egg roll, and there are no gaps to let the filling leak out. Place filled egg rolls on the parchment-lined baking sheet, covered with a slightly damp paper towel, while you finish making the egg rolls.
Heat the oil in a deep saucepan or deep fryer until a thermometer registers 365 degrees F (185 degrees C). Carefully place 2 or 3 egg rolls at a time into the hot oil, and fry for about 4 or 5 minutes, turning the egg rolls over once, until golden brown. Remove the egg rolls with a tongs, and drain on paper towels.

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PREP 25 mins
COOK 25 mins
READY IN 50 mins

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WOW!! So good! I made them with almost 2lbs of hamburger meat, it made 13 egg rolls. I used 1/4 cup in each as suggested. I added a little extra cheddar, and a few slices of american to give it more of a cheeseburger taste. It also made it a little creamier. The cooking time was too long, I burnt my first batch. Then I followed the directions on the wrap package, the rest came out fine. Oh, and I left out the pickles because hubby doesn't like them. We dipped in fry sauce. (ketchup and mayo) Next time we will be trying mushroom swiss burger egg rolls. :)

—Desirea84

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Most Helpful Critical Review

Mar 07, 2011

This recipe was edible but not impressive. Granted I baked instead of fried but the mixture itself was overall bland. My husband who made it with me said, "That was a lot of work for a plain cheeseburger." I have to agree. He told me to toss this recipe and I plan on it.

—crisskarr

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33 Ratings

Jul 13, 2009

This was a hit at my house, something rare with a 3 and 5 year old. I did change the filling a bit. I made half of it the way it was written and for the other half I used the meat, cooked and crumbled bacon, onion, bbq sauce and cheddar cheese. One pound of meat definitely is not enough to use all of the egg roll wrappers, but it easily fed my family. Like someone else suggested, I thought it wasn't enough oil, but I just let them cook on one side and then flipped them. It was less than 4-5 minutes on each side, but just watch them and you'll be fine. I'm definitely making these again.

—Heather

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Jun 04, 2009

This recipes was actully super yummy. Right after they come out of the deep fryer place on a metal wire rack with papertowels under to make sure all the greece gets drained! I also made the dipping sauce added a tsp of mustard and a drop of worcestershire - perfect! I will make again !

—cindi

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Sep 13, 2010

I make these all the time! They are great when my boyfriend has his friends over since they are so easy and are extremely filling!

—Kristi Loftin

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Oct 08, 2009

These were great! I had leftover egg roll wrappers to use up and this was the perfect way without having to make regualr egg rolls again. The only thing I changed is instead of mustard we used ketchup. My hubby doesn't like mustard. I think next time we might try to put bacon in them too.

—shelby2003

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Feb 23, 2010

Delicious! I used mayo instead of mustard since I have some that don't like mustard, and dill pickles. Kind of reminded us of Krystal burgers, only better!! I also made a mexican version with refried beans, a bit of salsa and shredded cheddar mixed with the beef, and a slice of pepper jack chs...dipped in sour crm and salsa...YUM!

—daisy37311

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Oct 04, 2010

SO good! i made them into breakfast eggrolls; used cajun andoullie sausage and scrambled eggs with provolone and grilled onions. new favorite sausage dish!

—Xsmuckiex

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Nutrition

Calories
189 kcal
9%

Carbohydrates
18.5 g
6%

Cholesterol
29 mg
10%

Fiber
0.8 g
3%

Protein
10 g
20%

Sodium
369 mg
15%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Cheeseburger Egg Rolls

Serving Size: 1/15 of a recipe
Servings Per Recipe: 15
Amount Per Serving
Calories: 189
Calories from Fat: 72

% Daily Value *
Total Fat 8g 12 %
Saturated Fat 3.3g 16 %
Cholesterol 29mg 10 %
Sodium 369mg 15 %
Potassium 117mg 3 %
Total Carbohydrates 18.5g 6 %
Dietary Fiber 0.8g 3 %
Protein 10g 20 %
** Sugars 0.5g
Vitamin A 2 %
Vitamin C 1 %
Calcium 9 %
Iron 16 %
Thiamin 17 %
Niacin 32 %
Vitamin B6 5 %
Magnesium 5 %
Folate 17 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.