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Make the best cheeseburger egg rolls at home with seasoned ground beef, melty cheddar, and dill pickles wrapped in a golden shell — plus an easy homemade burger sauce for dipping!
Cheeseburger egg rolls pack everything you love about a juicy all-American cheeseburger, seasoned ground beef, melty cheddar, tangy dill pickles. It is all rolled into a golden, crispy egg roll wrapper. They fry up in minutes, come together with everyday ingredients, and disappear off the plate every single time.
This recipe is a fun riff on traditional Asian-style egg rolls (think, Vietnamese egg rolls). The recipe includes three cooking methods (deep fry, oven, or air fryer), plus the easiest homemade burger sauce you will ever make. Once you try this cheeseburger egg roll recipe, you will never need another version.
Erin’s Notes
- Classic cheeseburger flavor in every bite. Seasoned beef, onion, garlic, cheddar cheese, and dill pickles hit all the same notes as your favorite burger — just in crispy, handheld form.
- Three ways to cook. Deep fry for the crispiest shell, air fry for a lighter version, or bake in the oven — all three methods deliver a golden, crunchy exterior.
- Homemade burger dipping sauce. A quick stir-together sauce made with mayo, ketchup, mustard, relish, and paprika — just like the “secret sauce” at your favorite burger joint.
- Game day or dinner night ready. These work as a party appetizer, a fun weeknight dinner served with fries, or a crowd-pleasing finger food for any gathering.
- Totally customizable. Add bacon, swap the cheese, throw in jalapeños — build them exactly the way you like your burgers.
Ingredients You’ll Need
Be sure to scroll to the bottom of the post for the FULL PRINTABLE recipe card.
- Ground beef – Lean ground beef (80/20 or 90/10) works best. You can also use ground turkey or ground chicken for a lighter option.
- Onion and garlic – Finely diced onion and fresh minced garlic add depth to the filling without big chunks.
- Worcestershire sauce – Just a teaspoon gives the beef that savory, umami-packed burger flavor. Soy sauce works as a substitute.
- Cheddar cheese – Freshly shredded cheddar melts better than pre-shredded. Colby Jack, Pepper Jack, or American cheese are all great swaps.
- Dill pickles – Chopped dill pickles are non-negotiable for that classic cheeseburger tang. Sweet pickles or jalapeño pickles can be used instead.
- Egg roll wrappers – Find these in the refrigerated section near the tofu and produce, or in the international foods aisle. They’re larger than wonton wrappers.
For the Burger Dipping Sauce
- Mayo, ketchup, yellow mustard, and pickle relish — the classic burger sauce base
- Grated onion — adds flavor without any texture
- White vinegar — just a splash for brightness
- Paprika — sweet or smoked both work
Cheeseburger Egg Rolls
Ingredients
- 1 pound lean ground beef
- ½ cup onion, finely chopped
- 3 cloves garlic, minced
- 1 teaspoon Worcestershire sauce
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 cup shredded cheddar cheese
- ¼ cup chopped pickles
- 10 egg roll wrappers
- water for brushing
- Oil for frying
For the Dipping Sauce
- 1/2 cup mayo
- 2 Tablespoons grated onion
- 2 Tablespoons ketchup
- 1 Tablespoon pickle relish
- 2 teaspoons yellow mustard
- 1 teaspoon white vinegar
- 1/4 teaspoon paprika
Instructions
- In a small bowl mix together all of the ingredients for the dipping sauce and place in the fridge until ready to serve.1/2 cup mayo, 2 Tablespoons grated onion, 2 Tablespoons ketchup, 1 Tablespoon pickle relish, 2 teaspoons yellow mustard, 1 teaspoon white vinegar, 1/4 teaspoon paprika
- In a large skillet, over medium high heat, cook the ground beef and onion together for 7-8 minutes, breaking apart until the meat is cooked through and the onions are soft. Drain away any grease. Add the garlic and cook for 1-2 minutes until you can start to smell it. Stir in the Worcestershire sauce, salt and pepper until well combined. Remove from heat.1 pound lean ground beef, ½ cup onion, 3 cloves garlic, 1 teaspoon Worcestershire sauce, 1 teaspoon salt, ½ teaspoon black pepper
- If frying, fill a heavy bottom pot with 1-2 inches of oil. Heat to 350º F. If baking in the oven preheat oven to 450º F.Oil for frying
- To fill the egg rolls, place a wrapper down in front of you. Fill with about ¼ cup of the ground beef mixture. Top with 1-2 Tablespoons of cheese, and a few chopped pickles. Dip your finger in water, and run around the edge of the wrapper, this will act like glue so the egg roll stays together. Starting with the bottom corner, fold it over the filling. Fold over both of the sides, and then roll to seal it shut. Place on a baking sheet seam side down while you finish the rest of the egg rolls.1 cup shredded cheddar cheese, ¼ cup chopped pickles, 10 egg roll wrappers, water for brushing
- Once you have all of the egg rolls formed it is time to cook them.
- Frying – Once the oil is hot, work in batches depending on the size of your pan. Cook for 3-4 minutes per side, until they are golden brown. Remove and place the cooked egg rolls on a paper towel lined plate.
- Baking – Brush the outside of the egg rolls with a little oil. Bake for about 15 minutes, until they are golden brown.
- Air Frying – Brush the outside of the egg rolls with a little oil. Cook at 390º F. for 10 minutes, flipping half way.
- Serve with dipping sauce.
Notes
- For the best and crispiest results you will want to deep fry these egg rolls in oil. But if you are trying to save calories and fat, the other methods work and they will get crispy, just not quite the same.
- Fill your rolls with any of your favorite burger toppings, such as crumbled bacon, diced tomatoes etc.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
How to Make Cheeseburger Egg Rolls
- Make the dipping sauce. Stir all the sauce ingredients together in a small bowl. Refrigerate while you prep the egg rolls so the flavors have time to meld.
- Brown the beef. Cook the ground beef and diced onion in a skillet over medium-high heat, breaking up the meat as it cooks. Drain the fat, then add garlic, Worcestershire, salt, and pepper. Remove from heat and let it cool slightly.
- Fill the wrappers. Lay an egg roll wrapper flat on a clean surface, diamond-side up. Spoon about ¼ cup of the beef filling into the center. Top with shredded cheddar and chopped pickles.
- Roll them up. Wet the edges of the wrapper with water. Fold the bottom corner over the filling, fold in the sides, then roll tightly toward the top corner to seal. Place seam-side down on a baking sheet.
- Cook. Choose your method below and cook until golden brown and crispy. Serve immediately with burger sauce.
Frying vs. Oven vs. Air Fryer — Which Method Is Best?
All three methods work! Here’s what to expect from each:
Deep Frying (For Best Results)
Heat 1–2 inches of a neutral oil with a high smoke point (canola or vegetable) in a heavy-bottomed skillet or Dutch oven to 350°F. Fry the egg rolls 3–4 minutes per side, working in batches, until deep golden brown. Drain on a paper towel-lined plate.
Oven Baked
Brush egg rolls lightly with oil and bake at 450°F for 15 minutes, flipping halfway, until golden brown. They won’t be quite as crispy as fried, but still delicious.
Air Fryer
Brush egg rolls with a light coat of oil. Air fry at 390°F for 10 minutes, flipping halfway through. Work in batches if needed to avoid crowding. The air fryer gives a great crunch with less oil
Recipe Tips and Variations
- Don’t overfill. About ¼ cup of filling per egg roll keeps them easy to seal and prevents blowouts while frying.
- Let the filling cool slightly. Hot filling makes the wrappers steam and tear. Give it 5 minutes off the heat before rolling.
- Seal tightly. Use water on all edges of the wrapper. Press firmly at the seam so they don’t open during cooking.
- Bacon cheeseburger egg rolls. Add ¼ cup of cooked crumbled bacon to the filling for a bacon cheeseburger version.
- Spice it up. Add diced jalapeños to the filling or use Pepper Jack cheese for heat.
- Make-ahead option. Roll the egg rolls and refrigerate them (uncooked) for up to 24 hours before frying.
- Freeze for later. Place uncooked egg rolls on a baking sheet and freeze until solid, then transfer to a freezer bag. Cook from frozen at 390°F in the air fryer for 12–14 minutes.
What to Serve With Cheeseburger Egg Rolls
These cheeseburger egg rolls shine with the homemade burger sauce, but a few other dipping options work great too: ranch dressing, ketchup, honey mustard, BBQ sauce, or a copycat Cane’s sauce.
For a fun family dinner, serve your cheeseburger egg rolls with a side of burger sauce and air fryer French fries or onion rings (with a side of ketchup, of course).
Storing and Reheating Leftovers
- Refrigerator: Store cooled egg rolls in an airtight container for up to 4 days.
- Reheat: Warm in an air fryer at 375°F for 3–4 minutes, in the oven at 400°F for 5–8 minutes, or in a skillet with a little oil. Avoid the microwave — it makes the wrappers soggy.
- Freeze (cooked): Freeze in a single layer, then transfer to a bag. Reheat from frozen in the air fryer at 375°F for 8–10 minutes.
I love the crispy egg rolls wrapped around that cheeseburger filling. I served these with ketchup and BBQ sauce in dipping bowls for dinner, and we all loved it. SO good.
These were delicious! They were so flavorful and crispy! Just perfect appetizers!
Love this idea! Something the whole family can enjoy