Cheeseburger Egg Rolls

Who needs boring burger night when you can have these crispy, golden cheeseburger egg rolls instead? All the flavors you love about a juicy cheeseburger—savory beef, melty cheese, crisp pickles, and smoky bacon—wrapped up in a crunchy package that’s perfect for dipping. Game day will never be the same!

These aren’t just any appetizer. The magic happens when that first bite shatters the crispy wrapper and reveals the gooey cheese and seasoned beef inside. The tang from the pickles cuts through the richness, while the special sauce brings all those classic burger flavors together. Plus, they’re portable—no plates required, which means you can mingle while munching!

Ingredients

For the egg rolls:

• 4 slices bacon (or precooked bacon crumbles)
• ½ white onion, diced
• 5 cloves garlic, minced
• 2 pounds ground beef
• ½ teaspoon salt
• ½ teaspoon ground black pepper
• 1 cup shredded cheddar cheese
• ½ cup diced pickles
• 2 teaspoons cornstarch
• ¼ cup cold water
• 15-20 egg roll (or spring roll) wrappers
• vegetable oil for frying

For the creamy dipping sauce:

• ½ cup ketchup
• 2 teaspoons mustard (yellow or Dijon)
• 1 cup mayonnaise
• 1 teaspoon onion powder
• ½ teaspoon garlic powder

Steps

For the cheeseburger egg rolls:

1. In a large pan over medium heat, fry the bacon until crispy (6-8 minutes). Watch carefully as bacon can quickly go from perfect to burnt. Once cooked, remove the pieces from the pan and set aside on paper towels to cool and drain excess fat.
2. In the same pan with the bacon drippings, cook the diced onion until translucent (3-4 minutes). The onions should become soft and slightly golden but not browned. Add the garlic and cook for just about 1 minute more, stirring constantly to prevent burning. Garlic burns easily and will turn bitter if overcooked.
3. Next, add the ground beef to the pan with onions and garlic. Break it up with a wooden spoon and cook until no pink remains (8-10 minutes). Season the mixture with ½ teaspoon salt and ½ teaspoon pepper. Once the beef is thoroughly cooked (internal temperature of 160°F (71°C)), remove the pan from heat and carefully drain off any excess liquid. Return the drained meat mixture to the pan.
4. Chop the cooled bacon into small pieces. Add the bacon pieces, shredded cheese, and diced pickles to the ground beef mixture. Stir until the cheese is slightly melted but still visible – about 30 seconds. The residual heat will continue melting the cheese, so don’t overdo it.
5. In a small bowl, whisk together the cold water and cornstarch until completely smooth with no lumps. This creates a “slurry” that will act as glue for your egg rolls. Set up a rolling station with the meat mixture, cornstarch slurry, and egg roll wrappers.
6. Working with one wrapper at a time (keep others covered with a damp towel to prevent drying), position it like a diamond on your work surface. Use a pastry brush (or your finger) to spread the cornstarch slurry around all four edges of the wrapper, creating a ¼-inch border.
7. Add about 3 tablespoons of the hamburger mix to the bottom corner of the wrapper. Don’t overfill or the wrapper may tear during cooking. Tightly roll the wrapper around the filling once, then fold in the left and right corners toward the center. Continue rolling upward, keeping it tight but gentle. Secure the top corner by lightly stretching it and pressing it onto the roll. The cornstarch slurry will act as glue.
8. Repeat this process with the remaining wrappers until there is no more filling left. Place completed rolls seam-side down on a baking sheet, leaving space between each to prevent sticking.
9. Heat a deep frying pan or Dutch oven over medium heat. Fill with vegetable oil to a depth of about 2-3 inches (enough to submerge the egg rolls). Heat the oil to exactly 350°F (175°C) – use a candy or deep-fry thermometer for accuracy. If the oil is too cool, the egg rolls will absorb excess oil and become greasy; too hot and they’ll burn before cooking through.
10. Working in batches of 3-4 egg rolls at a time (overcrowding will drop the oil temperature), carefully lower them into the hot oil using tongs or a spider strainer. Fry for about 1½ minutes per side or until the wrapper turns a light golden color all around. They should be bubbling gently in the oil – violent bubbling means your oil is too hot.
11. Drain the cooked egg rolls by placing them on a wire rack positioned over a baking sheet or on a plate lined with paper towels. This allows excess oil to drip away, keeping them crispy.
12. Continue the process until all egg rolls have been cooked, monitoring oil temperature between batches. Let cool for 5 minutes before serving – the filling inside will be extremely hot!

For the dipping sauce:

13. In a small bowl, combine ½ cup ketchup, 2 teaspoons mustard, 1 cup mayonnaise, 1 teaspoon onion powder, and ½ teaspoon garlic powder. Whisk until completely smooth and uniform in color.
14. Refrigerate the sauce for 5-6 minutes to allow the flavors to meld together. The sauce can be made up to 24 hours in advance and stored covered in the refrigerator for even better flavor development.

Smart Swaps

• Use ground turkey instead of beef (1:1 ratio) for a lighter version with 50% less fat
• Substitute Greek yogurt for half the mayonnaise in the dipping sauce to cut calories while maintaining creaminess
• Try whole wheat egg roll wrappers for added fiber and a nuttier flavor
• Replace regular cheddar with reduced-fat cheese to lower the overall fat content without sacrificing the melt

Make It Diabetes-Friendly

• Use lean ground beef (93% lean) to reduce fat and calories without affecting carb count
• Replace regular egg roll wrappers with low-carb tortillas cut into squares (saves approximately 8g carbs per roll)
• For the dipping sauce, use sugar-free ketchup (saves 4g carbs per serving) and light mayonnaise
• Add extra diced vegetables like bell peppers to the filling to increase fiber and lower the glycemic impact
• Portion control is key – stick to 1-2 rolls paired with a large salad to balance blood sugar response

Pro Tips

• Make sure your egg roll wrappers are at room temperature before rolling – cold wrappers crack easily
• If frying scares you, these can be baked at 425°F (220°C) for 15-20 minutes after brushing with oil
• For make-ahead convenience, assemble the rolls completely, then freeze in a single layer. Once frozen, transfer to a freezer bag and store for up to 3 months. Fry directly from frozen, adding 1-2 minutes to cooking time
• The oil should bubble gently around the egg rolls – if it’s too quiet, the oil isn’t hot enough; if it’s violently bubbling, it’s too hot