Ingredients
Scale
- 1 lb ground beef
- 1 cup shredded cheddar cheese
- ½ cup diced pickles
- ¼ cup finely chopped onion
- ¼ cup ketchup
- 2 tbsp mustard
- 1 tsp salt
- ½ tsp black pepper
- Egg roll wrappers
- Oil for frying
Instructions
- Brown the beef and onions: In a skillet over medium heat, cook the ground beef and onions until the beef is browned and the onions are soft. This should take about 5-7 minutes. Don’t forget to drain the excess fat—it can make your egg rolls soggy if left in.
- Add the flavor: Stir in the ketchup, mustard, salt, and pepper. This is where the cheeseburger magic happens! Let it cook for another minute or two to let the flavors meld.
- Cheese and pickles time: Remove the skillet from heat and stir in the shredded cheddar cheese and diced pickles. The heat from the beef will melt the cheese into gooey perfection.
- Wrap it up: Place an egg roll wrapper on a clean surface and spoon about 2 tablespoons of the beef mixture into the center. Fold the sides over the filling, then roll it up tightly like a burrito. Seal the edges with a little water (just dip your finger in some water and run it along the edges).
- Fry ‘em up: Heat oil in a deep fryer or large skillet to 350°F (175°C). Fry the egg rolls in batches, making sure not to overcrowd the pan. They should take about 3-4 minutes per side to become perfectly golden and crispy. Once done, remove them from the oil and drain on paper towels.
Notes
How to serve and present your cheeseburger egg rolls
When it comes to serving, I like to treat these like finger food with a side of dipping sauces. Some of my go-to options are:
- Classic ranch dressing
- Spicy sriracha mayo
- Barbecue sauce
- Honey mustard
If you’re hosting, pile them high on a platter with a sprinkle of parsley for a little garnish. You can even serve them alongside a simple salad or a bowl of fries to complete the “cheeseburger” vibe.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizers