Description
These decadent Cheeseburger Egg Rolls combine all the flavors of a classic cheeseburger wrapped in a crispy egg roll wrapper. Filled with seasoned ground beef, cheddar cheese, diced pickles, and onions, then deep-fried to golden perfection, they make the perfect appetizer or party snack. Served with a tangy Big Mac-style sauce, these egg rolls are sure to impress and delight your guests.
Ingredients
Scale
Egg Rolls
- 17 Egg roll wrappers
- 1 lb Ground beef (80/20)
- 2 tsp Salt
- 1/2 tsp Pepper
- 1/2 Yellow onion (medium, small dice)
- 1/2 cup Pickles (diced)
- 2 cups Cheddar cheese (shredded)
- Canola or vegetable oil (for frying)
- 1 Egg
- 1 tbsp Water
Big Mac Sauce
- 1/2 cup Mayonnaise
- 3 tbsp Sweet pickle relish
- 1 tbsp Yellow onion (finely minced)
- 1 tbsp White vinegar
- 2 tbsp Ketchup
- 2 tsp Yellow mustard
- 1/2 tsp Paprika
- 1/4 tsp Onion powder
- 1/4 tsp Salt
Instructions
- Cook the Ground Beef: In a large skillet over medium heat, add the ground beef and sauté until browned with no pink remaining. Remove from heat and drain excess fat.
- Sauté Onions and Combine Filling: Add the diced onions to the skillet and sauté for 2 minutes until softened. Remove from heat and add shredded cheddar cheese, diced pickles, salt, and pepper. Stir until the cheese is just slightly melted. Allow the mixture to cool to room temperature before assembling the egg rolls.
- Prepare Egg Wash and Fill Wrappers: In a small bowl, whisk together the egg and water to create an egg wash. Wet the edges of each egg roll wrapper with the egg wash. Add 3-4 tablespoons of the cooled beef filling on the lower third of the wrapper.
- Roll the Egg Rolls: Fold the corner closest to you over the filling, gently tucking it under to secure. Press down on the sides to flatten the filling, then fold in the right and left corners toward the center. Brush the opposite corner with egg wash and roll tightly until sealed. Repeat with remaining wrappers.
- Fry the Egg Rolls: Heat canola or vegetable oil in a large skillet to 350°F (175°C). Fry 5-6 egg rolls at a time for 3-4 minutes per side until golden brown and crispy.
- Drain and Cool: Remove the fried egg rolls with a slotted spoon and drain on paper towels. Transfer to a wire rack to prevent sogginess on the bottoms.
- Make the Big Mac Sauce: In a bowl, whisk together mayonnaise, ketchup, yellow mustard, sweet pickle relish, finely minced yellow onion, white vinegar, paprika, onion powder, and salt until well combined.
- Serve: Serve the crispy cheeseburger egg rolls warm with the homemade Big Mac sauce for dipping.
Notes
- Ensure the beef mixture is cool before filling to prevent the wrappers from becoming soggy or tearing.
- Maintain oil temperature at 350°F to achieve perfectly crispy egg rolls without absorbing too much oil.
- Use a wire rack after frying to keep egg rolls crisp on all sides.
- You can prepare the Big Mac sauce ahead of time and refrigerate for up to 3 days.
- For a spicier twist, add a pinch of cayenne pepper or hot sauce to the beef mixture or sauce.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: American
Keywords: Cheeseburger Egg Rolls, Appetizer, Fried Egg Rolls, Cheeseburger Recipe, Big Mac Sauce, Party Food
