Description
Cheeseburger Egg Rolls are a fun and delicious twist on classic cheeseburgers wrapped in crispy egg roll wrappers. Filled with seasoned ground beef, cheddar cheese, and a creamy mixture, these egg rolls are deep-fried to golden perfection and served with a tangy and slightly spicy dipping sauce. Perfect as an appetizer or party snack, they bring all the flavors of a cheeseburger in a crunchy handheld form.
Ingredients
Scale
Filling
- 1 pound ground beef
- 1 ounce package onion soup mix (about 1 and 1/2 tablespoons, use half the package for the filling)
- 2 teaspoons Worcestershire sauce
- 1 tablespoon Dijon mustard
- 1/2 cup mayonnaise
- 1 cup shredded cheddar cheese
Egg Rolls
- 17-20 egg roll wrappers
- 1 1/2 inches of light flavored olive oil (or vegetable oil or peanut oil) for frying
Dipping Sauce
- 3/4 cup mayonnaise
- 1/2 cup ketchup
- 1-2 tablespoons yellow mustard
- A few squirts of sriracha sauce (optional)
Instructions
- Cook Beef: In a skillet over medium heat, cook and crumble the ground beef until no longer pink. Drain the fat completely to avoid greasiness.
- Add Flavorings: Return the drained beef to medium heat. Stir in half the package of onion soup mix, Worcestershire sauce, and Dijon mustard until combined and heated through.
- Mix Cheese and Mayo: Turn off the heat and stir in mayonnaise and shredded cheddar cheese. Allow the mixture to cool slightly to make it easier to handle when filling the wrappers.
- Heat Oil: In a high-sided skillet, pour about 1 1/2 inches of light flavored olive oil (or vegetable/peanut oil) and heat over medium heat to approximately 350°F (175°C).
- Assemble Egg Rolls: Place about 2-3 tablespoons of the beef filling onto the center of each egg roll wrapper. Fold in the edges tightly and roll the wrapper to seal. Use a little water on your fingers to moisten and seal the edges to prevent them from opening during frying. Cover assembled rolls with a tea towel if the oil is not yet hot.
- Fry Egg Rolls: Carefully add a few egg rolls into the hot oil. Fry for about 2 minutes, then flip if needed, cooking an additional 1-3 minutes until the egg rolls are a light golden brown. Remember they will darken slightly after removing from oil, so avoid overcooking.
- Drain Egg Rolls: Remove the fried egg rolls with a slotted spoon and place them on a paper towel-lined plate to drain excess oil. Repeat the frying process until all egg rolls are cooked.
- Prepare Dipping Sauce: In a small bowl, combine mayonnaise, ketchup, yellow mustard, and a few squirts of sriracha sauce if you prefer some heat. Mix well. The ratio can be adjusted to taste.
- Serve: Serve the cheeseburger egg rolls hot with the dipping sauce on the side. Enjoy but try not to eat them all at once!
- Reuse Frying Oil: Once cooled, strain the used frying oil through a mesh strainer into the original bottle using a funnel for storage. Label the bottle as ‘Frying oil’ and keep it in your cupboard for reuse up to 2-3 times before discarding.
Notes
- Use light flavored olive oil, vegetable, or peanut oil for frying to avoid the strong taste that extra virgin olive oil can impart.
- Do not overfill the egg roll wrappers to prevent them from bursting during frying.
- Ensure the oil temperature stays around 350°F for optimal crispiness on the egg rolls.
- Keep assembled but unfried egg rolls covered with a tea towel to prevent drying out.
- Reusing frying oil minimizes waste and adds cost efficiency, but discard once it becomes dark or smelly.
- You can adjust the dipping sauce ingredients to your personal taste; it is very forgiving and versatile.
