These Cheeseburger Egg Rolls Are Bonkers—Here’s Why

Look, before you judge: I used to roll my eyes at mash-up recipes (cheeseburger and egg roll? Sure, Brenda.) But after the time my brother-in-law brought a platter to our last football gathering, and every single person tackled him at the door, I had to admit—he was onto something. Also, I may have lost a bet over who’d eat the most, but that’s another story. Now these egg rolls are a family legend, the sort we squabble over the last one and nobody offers to share. Honestly, sometimes they remind me of Friday nights in high school when all you wanted was something crispy, cheesy, and way more fun than plain old burgers.

Why I Find Myself Making These (Way Too) Often

I whip these up when the snacky mood hits (usually Sunday afternoons, if I’m being honest). My crew gets almost weirdly excited about them. It’s a crowd-pleaser—even my pickiest nephew scarfs them, and he thinks ketchup is spicy. You know how sometimes you just want something you can eat with your hands, extra napkins required? That’s this. Also, I used to panic about the sealing step (one time my filling kinda exploded in the oil, whoops), but I swear it’s not as fiddly as it looks, especially after the first batch or two. Oh, and if you ever crave cheeseburger flavor but don’t want to fuss with buns, these are your ticket.

Here’s What You’ll Need (And Some Swapping Advice)

About 1 lb ground beef (I’ve used turkey in a pinch or leftover taco meat—don’t tell Grandma)
½ small onion, diced (yellow, red, sweet—whatever’s rolling around in your veg drawer)
1 clove garlic, minced (sometimes I just plop in garlic powder, honesty hour)
Salt and black pepper (tickle in a bit of smoked paprika if you’re feeling wild)
1 cup shredded cheddar (Granny swears by Kraft sharp but I use Aldi’s, not sorry)
Skinny handful of chopped pickles (sweet or dill, whichever you nick from your fridge)
Few squirts ketchup and a squeeze of yellow mustard (measured in grandpa units, basically)
12–14 egg roll wrappers (truth: I’ve hacked these with spring roll wrappers and it works, kind of)
Oil for frying—the regular stuff, veg or canola, but avocado works in a fancy moment

Alright, Let’s Build These Cheeseburger Egg Rolls

Brown the beef in a large-ish skillet. Toss in the onion and garlic after a couple minutes. Sprinkle salt and pepper. Don’t bother draining unless it turns soupy—mine barely does. (This is usually the point I pick out a chunk, ‘for quality control’.)
Take the skillet off the heat. Stir in cheese, chopped pickles, ketchup, and mustard. The filling turns gooey and smells like a fast-food joint in the best way. Let it cool a bit—otherwise, it tries to melt through the wrappers. I’ve learned, sadly.
Lay out the egg roll wrappers like diamond shapes. Plop a heaped tablespoon of filling a bit below the center. Fold up the bottom, tuck in the sides, and roll up nice and snug. Dab the last edge with water so it stays closed. (Don’t panic if some are a little lumpy. Ugly ones fry up just fine.)
Heat an inch or so of oil in a deep-ish pan to about 350°F (okay, I rarely use a thermometer—if a pinch of wrapper sizzles, you’re golden).
Fry the egg rolls in batches—mine fit 4 or 5 at a time. Turn gently so they brown all over. It’s usually 2–3 minutes per side. Don’t crowd them; they need elbow room.
Transfer to paper towels, then try not to eat ten before your guests arrive. Good luck, really.

A Few Notes You Might Not Find on Food Blogs

Once, I dumped the cheese in with the meat while it was still on the heat; everything clumped up weirdly. Cooler filling = smoother egg rolls.
Wrappers dry up, like, instantly. I chuck a damp tea towel over the pile while I work. Actually, that’s more advice from my mother-in-law (cheers, Linda).
This is not the time for artisanal pickles; honestly, any old crunchy ones hiding in your fridge door are great.

Some Experiments—For Better or Worse

Once did these with vegan cheese and plant-based meat for my sister. They held up surprisingly well (but don’t expect fast-food vibes—it’s different, still tasty)
I tried adding bacon bits and frankly, it was too smoky. Just my two pence.
Sriracha in the filling? Knocked everyone’s socks off. Maybe dial back if you’ve got sensitive eaters (like my husband—hi, Rich!)

Do You Need Fancy Kitchen Gadgets?

Honestly, a big frying pan or Dutch oven is what you want. Thermometer is nice (I always forget mine), but as long as the oil’s sizzling, roll with it. If you’ve only got a shallow pan, flip the rolls mid-fry so both sides crisp up—carefully. For draining, regular paper towels on a battered baking sheet—nothing fancy.

How Long Will They Last? (They Don’t—and That’s a Problem)

If, by some miracle, you have extra, pop them in a container in the fridge, up to 3 days. They do sag a bit, but a quick zap in the air fryer or a hot oven perks them up. Truth is: these basically vanish before sunrise in my house. I keep meaning to freeze one, just to see, but it hasn’t happened yet. Update: My cousin froze hers—said they reheat fine if you let them thaw then re-crisp.

This Is How I Serve Them (And a Bit More)

I throw ‘em out on a big platter, with little bowls of whatever dips we have. Fave combo at my place: homemade burger sauce (something like this one from Serious Eats), plus classic ketchup and a weirdly-good ranch. Oh, and a side of crisp lettuce if I feel guilty. If it’s a party, I chop a few into thirds so folks can try one alongside other stuff—I nab the crispy ends, chef’s perks.

Mistakes I’ve Learned Not to Make

Trying to rush the filling cool-down. It makes the wrappers gummy, yuck. Patience, pal.
Don’t overstuff—tempting but then everything leaks into the oil, and then it’s a sad, soggy day.
Actually, sometimes I get lazy and don’t seal the sides well—and I always regret it!

Got Questions? I’ve Heard a Few of These!

Can you bake instead of fry these?: You bet! They get golden in the oven at 400°F, 20 minutes or so—brush with oil first. Not quite as crispy, but less fuss. Air fryer works great too! Check out this delish air fryer egg roll tip.
What cheese works best?: I honestly just grab cheddar, but Colby jack, mozzarella or even American slices in a rush (just tear ‘em up) have worked. Go with what you love.
How do you keep them crispy?: Drain well on paper towels, and if you’re batching for a party, keep finished rolls in a low oven (like 200°F). Don’t cover in foil—they’ll steam and lose crunch.
Can you prep ahead?: Sorta. The filling can be made a day early. Rolling them the day you fry is best, since wrappers dry out or get sticky if left overnight (don’t make my past mistakes!).
What if my wrappers break while rolling?: Patch with another wrapper bit—no shame; these aren’t for a beauty pageant.

So, if you make these BEST RECIPE For Cheeseburger Egg Rolls, let me know if yours actually make it to the table without a few going missing. And if you want more kitchen gadget ideas that actually work (and aren’t just Instagram pretty), I’ve legit bought from The Kitchn’s recommendations here and found some gems.

Alright, now I’m hungry. Just thinking about these makes me want to hit the stove. Enjoy, friend—and don’t forget to stash a couple for yourself before anyone else notices!

BEST RECIPE For Cheeseburger Egg Rolls