Irresistible Cheeseburger Rolls

My regular snack routine at parties totally changed after I started serving these cheeseburger egg rolls. Picture all that burger goodness—gooey cheddar, savory beef, tangy ketchup and mustard—snuggled into a crunchy shell. Folks can’t get enough of these, and they vanish from the table so fast it’s like magic. Honestly, inspiration struck when I watched my kids turning their burgers into dip platters with all sorts of sauces, and I thought, why not wrap that flavor into something you’re *supposed* to dunk?

At last year’s Super Bowl bash, my brother dropped off a tray of these and by the time the game hit halftime, everyone was asking how they’re made. Even my set-in-her-ways aunt went back for more, saying she was shocked by the cheeseburger taste. Now we don’t show up to family events without them.

Must-Have Ingredients

• Vegetable oil for frying: Enough to fill your pot or fryer so the rolls cook up crisp and golden
• Egg roll wrappers: Chilled section at the store has these; they crisp up perfectly
• Sharp cheddar cheese: Shred it up so it melts evenly and flavors every bite
• Ground beef or turkey: Go classic 80/20 beef for richness or swap in turkey if you want it lighter
• Classic burger condiments: Squeeze in ketchup, drizzle in mustard, splash of Worcestershire for that burger blast
• Small onion: Throws in a nice crunch and a touch of sweetness with the meat

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How to Pull Them Off

Draining and filling

Let your filling cool down a bit after you’ve mixed in the cheddar and sauces, so it’s not too hot to handle. Brown that ground meat with onions, pour off any extra grease, then melt in your cheese with all the burger fixings. Salt and pepper go in last.

Get frying

Pour oil into a sturdy pan or deep fryer and get it to 350°F. You want that sizzle and golden crust. Fry the egg rolls a couple minutes on each side—wait for that deep golden color. Crowd them in and you’ll lose your crunch, so keep batches small.

Let it rest

As the egg rolls come out, park them on some paper towels to soak up extra oil. Serve them while they’re hot and the filling’s still gooey.

Putting them together

Lay out a wrapper like a diamond. Scoop about two spoonfuls of cooled filling onto the middle. Pull up the bottom point, fold the sides in, and roll up tight. Brush some egg on the last bit to keep everything sealed in.

Trust me, if you don’t let the filling cool before you start, you’ll have a real mess with sticky wrappers and splitting seams. Now, I start with the filling, let it chill out, and prep everything else. Makes the job so much easier.

Serving Hacks

Eat these as is—they're awesome! But dip 'em in burger-inspired sauces for a real treat. Mix up some mayo, a little ketchup, and pickle relish for a zingy “special sauce.” Or set out ranch, BBQ, or some extra cheese sauce for dunking. Toss on some sliced pickles, lettuce, or a handful of cherry tomatoes and you’ve got a fun, complete platter.

Fun Twists

Switch things up like you do with regular burgers. Stir in chopped pickles or try some Swiss or spicy pepper jack cheese. Want them richer? Add some cooked bacon. Or go lean with turkey and a handful of herbs stirred into the filling. So many ways to play with the flavors.

Make-Ahead Moves

These are perfect for parties! Assemble and stash them in the fridge, covered with a damp napkin so the wrappers stay pliable. Good in the fridge for a day or freeze them—fry straight from the freezer and just give them an extra minute or two in the oil.

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I’m famous for these at get-togethers now. Everybody knows what’s coming, but they’re still surprised just how awesome something that mixes burgers and egg rolls can taste. Comforting, easy to share, and just plain fun—they always disappear before anything else.

Recipe FAQs

→ Can I cook these in the oven instead of frying?

Of course! Bake at 400°F for about 15–20 mins, flipping halfway. They won't be as crunchy, but still taste great.

→ What are the best dips to try with these?

You can't go wrong with burger staples like ketchup, mustard, ranch, or even a homemade burger sauce (mix mayo, ketchup, and relish).

→ Can these be prepped in advance?

Definitely. Assemble and freeze them before frying. Cook straight from frozen, just add another 1–2 minutes of frying time.

→ How do I keep the fillings from leaking out?

Cool the cooked filling completely, don't pack the rolls too full, and use beaten egg to carefully seal the edges.

→ Can I add other burger-style ingredients?

Totally! You could mix in crumbled bacon, diced pickles, or small-cut tomato pieces (make sure they're well-drained).