How to Create Perfect Cheeseburger Eggrolls

Perfect Filling Preparation

Properly cooking and cooling the beef mixture ensures optimal flavor and prevents soggy wrappers.

Proper Rolling Technique

Tight, secure wrapping prevents filling leakage during frying and ensures even cooking.

Oil Temperature Control

Maintaining steady 350°F oil creates perfectly crispy exterior without burning or sogginess.

Balanced Sauce Creation

Combining classic burger condiments in proper ratios creates the ideal dipping companion.

Baking Tips

Make sure the beef mixture is cooled before filling the wrappers to prevent them from getting soggy.

Don't overfill the wrappers or they may burst during frying.

For a lighter version, these can be baked at 425°F (220°C) for 15-18 minutes, turning halfway through.

Add 1/4 cup cooked and crumbled bacon to the filling for a bacon cheeseburger variation.

The filling can be made a day ahead and refrigerated to save time.

For spicier eggrolls, add diced jalapeños or a dash of hot sauce to the beef mixture.

Cheeseburger Eggrolls

Name: Cheeseburger Eggrolls
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 12 eggrolls
Cuisine: Fusion
Ingredients: 1 pound ground beef (80/20 lean-to-fat ratio); 1 tablespoon olive oil; 1 small onion, finely diced; 2 cloves garlic, minced; 1 tablespoon Worcestershire sauce; 1 teaspoon yellow mustard; 2 tablespoons ketchup; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1 cup cheddar cheese, shredded; 1/4 cup dill pickles, finely chopped; 12 eggroll wrappers; 1 small bowl of water (for sealing wrappers); Vegetable oil for frying (about 4 cups); 1/4 cup sesame seeds (optional, for garnish); For dipping sauce:; 1/2 cup mayonnaise; 3 tablespoons ketchup; 1 tablespoon yellow mustard; 1 tablespoon pickle relish; 1 teaspoon Worcestershire sauce

These Cheeseburger Eggrolls transform the classic American burger into a crispy, handheld appetizer. Seasoned ground beef, melty cheese, and traditional burger toppings are wrapped in thin eggroll wrappers and fried until golden brown, creating the perfect fusion snack that combines the flavors of a juicy cheeseburger with the satisfying crunch of an eggroll.

Prep Time

25 Minutes

Cook Time

15 Minutes

Total Time

40 Minutes

Chef

JUE

Ingredients

Custard Cream

1 pound ground beef (80/20 lean-to-fat ratio)

1 tablespoon olive oil

1 small onion, finely diced

2 cloves garlic, minced

1 tablespoon Worcestershire sauce

1 teaspoon yellow mustard

2 tablespoons ketchup

1/2 teaspoon salt

1/4 teaspoon black pepper

1 cup cheddar cheese, shredded

1/4 cup dill pickles, finely chopped

12 eggroll wrappers

1 small bowl of water (for sealing wrappers)

Vegetable oil for frying (about 4 cups)

1/4 cup sesame seeds (optional, for garnish)

For dipping sauce:

1/2 cup mayonnaise

3 tablespoons ketchup

1 tablespoon yellow mustard

1 tablespoon pickle relish

1 teaspoon Worcestershire sauce

Instructions

Heat olive oil in a large skillet over medium heat. Add diced onions and cook until softened, about 3-4 minutes.

Add minced garlic and cook for an additional 30 seconds until fragrant.

Add ground beef to the skillet, breaking it apart with a wooden spoon. Cook until browned and no longer pink, about 5-7 minutes.

Drain excess grease if necessary, leaving about 1 tablespoon in the pan.

Stir in Worcestershire sauce, mustard, ketchup, salt, and pepper. Cook for 2 minutes to allow flavors to blend.

Remove from heat and let mixture cool for 10 minutes.

Stir in shredded cheddar cheese and chopped pickles until well combined.

Place an eggroll wrapper on a clean work surface with one corner pointing toward you (diamond shape).

Spoon about 3 tablespoons of the beef mixture onto the lower third of the wrapper.

Fold the bottom corner over the filling, then fold in the side corners toward the center.

Roll the wrapper tightly toward the top corner. Dab the top corner with water to seal.

Repeat with remaining wrappers and filling.

If using sesame seeds, brush the outside of each eggroll lightly with water and sprinkle with seeds.

Heat vegetable oil in a deep pot or fryer to 350°F (175°C).

Fry eggrolls in batches of 3-4 for 2-3 minutes until golden brown and crispy, turning occasionally.

Transfer to a paper towel-lined plate to drain excess oil.

For the dipping sauce, whisk together mayonnaise, ketchup, mustard, pickle relish, and Worcestershire sauce in a small bowl.

Serve eggrolls hot with dipping sauce on the side.

Cheeseburger Eggrolls

JUE

Essential Ingredients Selection

Creating Your Masterpiece

How to Create Perfect Cheeseburger Eggrolls

Cheeseburger Eggrolls

Ingredients

Instructions