Cheeseburger Egg Rolls – Ground beef is flavored with mustard and a little Worcestershire and then stuffed into a wonton wrapped with a couple pickle slices and American cheese. The egg rolls are fried until perfectly crispy and served with burger sauce.
Frying foods is not always my favorite thing to do. So when I decide to, it’s got to be worth it. And these Cheeseburger Egg Rolls are worth it! You just can’t get the same crisp on the wonton wrapper in the oven or air fryer. So I took out my cast iron, added a little oil, and pan fried these babies!
The filling on these egg rolls is just like a classic cheeseburger – ground beef, American cheese, a pickle, and just a hint of mustard. The dip we use has a little ketchup, mustard, and relish to round out those cheeseburger flavors.
Here are my Cheeseburger Egg Rolls!
Tips & Tricks
- Drain the beef well. Ensure you drain out all the excess oil from the beef. Too much liquid will put holes in the wonton wrapper.
- Wrap the egg rolls tightly. To get a round shape on the egg rolls, you’ve got to roll them tightly. But be careful not to tear the wonton wrapper!
- Fry evenly on both sides. To get a perfect crunch on the egg roll, make sure you fry evenly on both sides of the egg roll.
- Use water to seal. Water is the perfect glue to hold this egg roll together. Dab a little on your fingertip and brush onto the wonton wrapper before sealing the egg roll.
Cheeseburger Egg Rolls
For the burger sauce:
- ⅓ cup mayo
- ¼ cup ketchup
- 1 tablespoon sweet relish
- ¼ tablespoon apple cider vinegar
- ¼ teaspoon garlic powder
- 1/8 teaspoon salt
- 1/8 teaspoon black pepper
For the egg rolls:
- 1 tablespoon olive oil
- 1 pound lean ground beef
- 1 tablespoon Worcestershire
- 1 teaspoon mustard
- salt and pepper
- canola oil for frying
- 12 refrigerated egg roll wonton wrappers
- 6 slices American cheese
- 24 slices dill pickles
- burger sauce recipe above
- Mix all burger sauce ingredients together until combined. Cover and let sit in the fridge while you make the rest of the ingredients. The longer the sauce sits, the deeper the flavor gets.
- Set a medium skillet over medium heat. Add oil. Once hot, add ground beef. Break down beef until it's in small pieces. Cook until brown. Drain out excess oil. Return to heat and add Worcestershire, mustard, and a little salt and pepper. Cook for a minute or so. Remove from heat.
- Place a cast-iron skillet or Dutch oven on the stove. Add about 2 inches of oil and set over medium heat. While the oil heats up, make the egg rolls.
- Grab one wonton wrapper and place on a clean counter in front of you, with a corner pointing towards you. Place a quarter cup of ground beef in the center of the wonton. Place half a slice of American cheese on top of the beef, along with two slices of pickle.
- Fold over the bottom corner over the center and gently, yet tightly pull over the center. Fold over the right and left corners of the wonton wrapper over the middle so they meet in the center. Brush a little water on the edges to seal them. Brush water on the top corner and roll it around the egg roll to seal it closed. Repeat with other 9 wontons.
- Once oil is 350 degrees, add an egg roll and fry about 1 minute per side or until deep golden brown. Remove hot oil and drain on a rack until warm to the touch. Serve with burger sauce.