LUNCH

The Ultimate Crispy Cheeseburger Egg Rolls

This recipe prioritizes a well-seasoned filling, gooey cheese, and a truly crispy exterior, offering options for deep frying, air frying, and baking.

Yields: 16-20 egg rolls

Prep time: 25 minutes

Cook time: 20-30 minutes (frying)

Ingredients:

For the Cheeseburger Filling:

  • 1 lb (450g) lean ground beef (85-90% lean recommended)
  • 1/2 medium yellow onion, finely diced
  • 1/2 cup (about 120g) shredded sharp cheddar cheese (or a mix of cheddar and American cheese for extra meltiness)
  • 1/4 cup (about 60g) finely diced dill pickles (or dill pickle relish)
  • 2 tablespoons ketchup
  • 1 tablespoon yellow mustard (or Dijon for a sharper flavor)
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon smoked paprika (optional, for a subtle smoky flavor)
  • Salt and freshly ground black pepper to taste

For Rolling & Frying:

  • 1 (16 oz) package egg roll wrappers (usually 20-25 wrappers)
  • 1 large egg, beaten with 1 tablespoon water (for egg wash/sealing)
  • Vegetable oil, canola oil, or peanut oil for frying (enough to fill a pan about 1.5-2 inches deep, usually 4-6 cups)

For the “Secret” Burger Sauce (Highly Recommended!):

  • 1/2 cup mayonnaise
  • 2 tablespoons ketchup
  • 1 tablespoon yellow mustard
  • 1 tablespoon dill pickle relish (or finely minced dill pickle)
  • 1 teaspoon white vinegar (or apple cider vinegar)
  • 1/2 teaspoon sugar
  • 1/4 teaspoon garlic powder
  • Pinch of cayenne pepper (optional, for a subtle kick)

Equipment:

  • Large skillet
  • Large mixing bowl
  • Small bowl for egg wash
  • Paper towels or wire rack for draining fried egg rolls
  • Deep pot or Dutch oven for frying (if deep frying)
  • Tongs
  • Meat thermometer (for oil temperature)
  • Air fryer (if air frying)
  • Baking sheet and wire rack (if baking)

Instructions:

Part 1: Prepare the Cheeseburger Filling

  1. Brown the Beef and Onion: In a large skillet over medium-high heat, add the ground beef and finely diced onion. Cook, breaking up the beef with a spatula, until the beef is fully browned and the onion is softened, about 8-10 minutes.
    • Drain Excess Fat: This is crucial for non-soggy egg rolls. Once cooked, thoroughly drain any excess fat from the skillet. You can tilt the pan and spoon out the fat, or transfer the mixture to a colander lined with paper towels to absorb the grease.
  2. Season the Filling: Return the drained beef and onion mixture to the skillet (off the heat or on very low heat). Stir in the ketchup, yellow mustard, Worcestershire sauce, garlic powder, onion powder, smoked paprika (if using), salt, and black pepper. Mix well to combine all the flavors.
  3. Add Cheese and Pickles: Add the shredded cheddar cheese and finely diced dill pickles (or relish) to the warm beef mixture. Stir until the cheese is just melted and incorporated.
  4. Cool Slightly: Transfer the filling to a large mixing bowl and allow it to cool for about 10-15 minutes. This cooling step helps prevent the cheese from oozing out during frying and makes the mixture easier to handle.

Part 2: Assemble the Egg Rolls

  1. Prepare Workstation: Lay out your egg roll wrappers on a clean, dry surface. Keep the remaining wrappers covered with a damp paper towel to prevent them from drying out as you work. Have your small bowl of egg wash (beaten egg + water) ready.
  2. Fill and Roll:
    • Place one egg roll wrapper in a diamond shape in front of you (a corner pointing towards you).
    • Scoop about 2-3 tablespoons of the cooled cheeseburger filling onto the lower third of the wrapper, leaving about an inch or so clear on the sides. Avoid overfilling, as this can lead to burst egg rolls.
    • Fold the bottom corner of the wrapper tightly over the filling, tucking it snugly underneath.
    • Fold in the left and right corners towards the center, creating an envelope shape.
    • Roll the wrapper tightly upwards from the bottom. As you reach the top corner, dip your finger in the egg wash and brush it along the remaining top edges of the wrapper.
    • Finish rolling tightly to seal the egg roll completely. The egg wash acts as a “glue.”
    • Place the finished egg roll seam-side down on a plate or baking sheet. Repeat with the remaining filling and wrappers. Cover the finished egg rolls lightly with plastic wrap or a damp paper towel to prevent them from drying out while you prepare for cooking.

Part 3: Cook the Egg Rolls (Choose Your Method)

Option 1: Deep Frying (For Maximum Crispiness)

  1. Heat Oil: Pour vegetable oil into a deep pot or Dutch oven to a depth of about 1.5-2 inches. Heat the oil over medium-high heat until it reaches 350°F (175°C). Use a meat thermometer to monitor the temperature. Maintaining the correct oil temperature is key to crisp, non-greasy egg rolls.
  2. Fry in Batches: Carefully lower 3-4 egg rolls into the hot oil at a time, ensuring you don’t overcrowd the pan. Overcrowding will lower the oil temperature and result in greasy egg rolls.
  3. Cook Until Golden: Fry for 2-4 minutes, turning occasionally with tongs, until the egg rolls are golden brown and crispy on all sides.
  4. Drain: Remove the fried egg rolls from the oil and transfer them to a wire rack set over a baking sheet lined with paper towels to drain any excess oil.
  5. Maintain Temperature: Allow the oil temperature to return to 350°F (175°C) before adding the next batch. Repeat until all egg rolls are cooked.

Option 2: Air Frying (For a Healthier Alternative)

  1. Preheat Air Fryer: Preheat your air fryer to 375°F (190°C).
  2. Prepare Egg Rolls: Lightly spray or brush the assembled egg rolls with a little olive oil or cooking spray.
  3. Air Fry: Place the egg rolls in a single layer in the air fryer basket, making sure not to overcrowd. Cook for 8-12 minutes, flipping halfway through, until golden brown and crispy. Cooking time may vary slightly depending on your air fryer model.

Option 3: Baking (Least Crispy, but Healthiest)

  1. Preheat Oven: Preheat your oven to 400°F (200°C).
  2. Prepare Baking Sheet: Lightly grease a baking sheet or line it with parchment paper. You can also place a wire rack on the baking sheet for better air circulation and crispier results.
  3. Prepare Egg Rolls: Lightly spray or brush the assembled egg rolls with a little olive oil or cooking spray.
  4. Bake: Arrange the egg rolls in a single layer on the prepared baking sheet. Bake for 15-20 minutes, flipping halfway through, until golden brown and crispy. They will be less crispy than fried or air-fried versions but still delicious.

Part 4: Make the “Secret” Burger Sauce

  1. Combine Ingredients: While the egg rolls are cooking, whisk together all the “Secret” Burger Sauce ingredients in a small bowl until well combined and smooth.
  2. Chill (Optional): For best flavor, cover and refrigerate the sauce for at least 15-20 minutes to allow the flavors to meld.

Serving:

Serve the hot and crispy Cheeseburger Egg Rolls immediately with the “Secret” Burger Sauce for dipping. They also pair well with extra ketchup, mustard, or even a side of coleslaw.

Tips for Success:

  • Don’t Overfill: This is the most common mistake. Too much filling makes the egg rolls difficult to roll and prone to bursting during cooking. 2-3 tablespoons is generally sufficient.
  • Cool the Filling: Allowing the filling to cool slightly prevents the cheese from melting too quickly and making the wrappers soggy, and also makes the mixture easier to handle.
  • Seal Tightly: The egg wash is your friend! Ensure all edges are well-sealed to prevent the filling from escaping.
  • Maintain Oil Temperature: If deep frying, consistent oil temperature is key to crispy, non-greasy egg rolls. Too low, and they’ll be oily; too high, and they’ll burn before cooking through.
  • Don’t Overcrowd: Whether frying or air frying, cook in batches to ensure even cooking and optimal crispiness.
  • Drain Properly: Always drain cooked egg rolls on a wire rack to allow air circulation and prevent sogginess. Paper towels are good for initial oil absorption, but a rack is better for maintaining crispness.
  • Storage: Cooked egg rolls are best enjoyed fresh. Leftovers can be stored in the refrigerator for 2-3 days. Reheat in an air fryer or oven to regain crispiness.
  • Freezing (Uncooked): You can freeze assembled, uncooked egg rolls. Place them in a single layer on a baking sheet and freeze until solid, then transfer to a freezer-safe bag or container. Fry from frozen, adding a few extra minutes to the cooking time.