Cheeseburger Egg Rolls
Cheeseburger Egg Rolls combine the melty richness of cheddar, savory ground beef, pickles, and tangy mustard inside a crispy golden wrapper—perfect for parties or a fun twist on a classic burger night.
Equipment
- 1 Skillet Large
- 1 Mixing bowl Medium
- 1 Deep skillet or pot for frying
Ingredients
Main ingredients
- 1 pound Ground beef fresh
- ½ medium Yellow onion diced fine
- 2 cups Freshly grated cheddar cheese sharp or mild
- ⅓ cup Diced dill pickle adds crunchy zip
- 1 tablespoon Dijon mustard for tangy punch
- 1 teaspoon Worcestershire sauce savory depth
- 1 package Wonton wrappers 12–15 wrappers; spring roll wrappers also work
- 1-2 cups Vegetable oil for frying
- Salt and pepper to taste
Instructions
Instructions
- In a large skillet over medium heat, cook ground beef and diced onion for 7–10 minutes until beef is browned and onion is soft. Drain excess fat.
- Stir in Dijon mustard, Worcestershire sauce, salt, and pepper. Remove from heat and let cool slightly.
- Once cool enough, fold in grated cheddar cheese and diced pickles. Mix thoroughly to form filling.
- Place wonton wrapper on a clean surface in a diamond shape. Add 2 tablespoons of filling to center.
- Fold bottom corner over filling, fold in sides, then roll up tightly. Seal with a dab of water.
- Heat vegetable oil in a deep skillet or pot to 350°F.
- Fry egg rolls in small batches for 3–4 minutes until golden brown and crispy, flipping if needed.
- Remove and drain on paper towels.
- Serve hot with your favorite dipping sauce.
Notes
To save time, use pre-shredded cheese. Pickle relish can replace diced pickles. Spring roll wrappers work instead of wonton wrappers. Store leftovers in an airtight container for up to 3 days or freeze uncooked rolls for up to a month.