Irresistible Cheeseburger Eggrolls Ready in 25 Minutes

Oh my gosh, you have to try these cheeseburger eggrolls! They’re my go-to party snack that always disappears first. I stumbled onto this idea one game night when I wanted something different than plain burgers. The crispy eggroll wrapper hugging that juicy cheeseburger filling? Absolute magic!

What makes them special is how the wrapper gets all golden and crunchy while the inside stays melty and savory. It’s like your favorite fast food burger decided to dress up fancy. My kids go crazy for them, and honestly? So do all my friends. They’re perfect for when you want that cheeseburger flavor but need something handheld and easy to eat while mingling.

The best part? They come together in about 25 minutes flat. Just wait until you see people’s faces light up when you bring these golden beauties out – total crowd-pleasers every single time.

Why You’ll Love These Cheeseburger Eggrolls

Trust me, once you try these, you’ll wonder how you ever lived without them! Here’s why they’re absolutely addictive:

• Crispy perfection: That golden, crunchy wrapper gives the best texture contrast to the juicy filling
• Easy as pie: Just 6 simple steps from fridge to table in under 30 minutes
• Party superstar: These disappear faster than chips at any gathering (I always double the batch!)
• Kid magnet: Even picky eaters go crazy for these handheld cheeseburger bites
• Endlessly customizable: Add bacon, swap cheeses, or make them spicy – the possibilities are endless!

Seriously, they’re like all the best parts of a cheeseburger wrapped up in one perfect crispy package. What’s not to love?

Ingredients for Cheeseburger Eggrolls

Okay, let’s gather our goodies! The beauty of these cheeseburger eggrolls is you probably have most of this stuff already. Here’s what you’ll need to make about a dozen of these crispy delights:

• 1 lb ground beef (I use 85% lean – enough fat for flavor but not too greasy)
• 1/2 cup diced onions (yellow or white, diced nice and small)
• 1/2 cup shredded cheddar cheese (the sharper the better, in my opinion!)
• 1 tbsp ketchup (just enough for that classic burger taste)
• 1 tbsp mustard (yellow or Dijon both work great here)
• 1 tsp Worcestershire sauce (our secret flavor booster)
• 1/2 tsp salt (plus more to taste)
• 1/4 tsp black pepper (freshly ground if you’ve got it)
• 12 eggroll wrappers (find these in the refrigerated produce section)
• 1 cup vegetable oil (for frying – or see baking option later!)

Quick tip: Have everything prepped and ready before you start cooking. It makes the assembly go so much smoother when you’re not scrambling to dice onions while the beef browns!

How to Make Cheeseburger Eggrolls

Alright, let’s get rolling! These cheeseburger eggrolls come together like magic once you get the hang of the folding. I’ll walk you through each step so you get that perfect crispy crunch every time.

Step 1: Cook the Filling

First, grab your favorite skillet and brown that ground beef over medium heat. I like to break it up real fine – almost like taco meat texture. When it’s about halfway done, toss in those diced onions. You’ll know they’re ready when they turn translucent and smell amazing.

Here’s my grandma’s trick: drain off any excess grease (a slotted spoon works great). Then stir in the ketchup, mustard, Worcestershire sauce, salt, and pepper. The kitchen should smell like your favorite burger joint by now! Take it off the heat and fold in that shredded cheddar. Let it cool just enough so you can handle it.

Step 2: Assemble the Eggrolls

Lay out an eggroll wrapper like a diamond facing you. Spoon about 2 tablespoons of filling slightly below center – don’t overstuff or they’ll burst! Fold the bottom corner up over the filling, then fold in the sides (like you’re making an envelope).

Now here’s the important part: moisten the top edge with a little water using your finger, then roll it up tightly. The water acts like glue to seal everything shut. Place each one seam-side down on a plate while you work. I promise, after the first one, you’ll be a wrapping pro!

Step 3: Fry to Perfection

Heat your oil in a deep pan or Dutch oven to 350°F (a candy thermometer helps here). Carefully add a few eggrolls at a time – don’t crowd them! They’ll sizzle and bubble beautifully as they fry.

After about 2-3 minutes, when they’re golden brown on the bottom, flip them gently with tongs. Fry another 2 minutes until evenly crisp all over. Drain on paper towels – the crunch sound alone will make your mouth water! Let them rest just a minute before serving (trust me, that filling stays molten hot).

Tips for Perfect Cheeseburger Eggrolls

After making these cheeseburger eggrolls dozens of times (okay, maybe hundreds), I’ve picked up some foolproof tricks:

• Dry filling = crispy shells: Pat your beef mixture with a paper towel before wrapping to remove excess moisture
• Don’t overstuff: Two tablespoons max per wrapper – they’ll burst if you get greedy!
• Seal tight: Really press those edges together – a loose seal means oil sneaks in
• Oil temp matters: Keep it at 350°F for golden perfection without greasiness
• Work fast: Eggroll wrappers dry out quickly – cover unused ones with a damp towel

Follow these and you’ll get restaurant-quality cheeseburger eggrolls every single time. Promise!

Baking Option for Cheeseburger Eggrolls

Want that same delicious cheeseburger flavor without frying? No problem! I make baked versions all the time when I’m craving something lighter. Here’s how to get them crispy without the oil:

Preheat your oven to 400°F and line a baking sheet with parchment paper. Give those assembled eggrolls a quick spritz of cooking spray – this helps them crisp up beautifully. Bake for about 15 minutes, flipping them halfway through. When they’re golden brown all over and make that satisfying “tap” sound, they’re done!

They won’t get quite as dark as fried ones, but the flavor is still amazing. Bonus? You can pop them straight from oven to plate without that pesky draining step. My kids never notice the difference – they just know those cheesy, beefy bundles are coming their way!

Serving Suggestions for Cheeseburger Eggrolls

Oh, the fun part! These cheeseburger eggrolls are delicious on their own, but let’s talk dipping. I always set out little bowls of ketchup, mustard, and ranch – my personal favorite combo. For parties, I’ll add a spicy mayo or even barbecue sauce for variety.

They pair perfectly with crispy fries or tater tots (burger and fries in one bite – genius!). Or keep it light with a simple garden salad. Honestly? Sometimes we just stand around the kitchen eating them straight off the plate while they’re still piping hot. No shame!

Storing and Reheating Cheeseburger Eggrolls

These cheeseburger eggrolls disappear fast at my house, but if you miraculously have leftovers, here’s how to keep them tasting fresh. Cool them completely, then store in an airtight container in the fridge for up to 3 days. To freeze, wrap each one individually in foil first – they’ll keep for a month.

When reheating, skip the microwave unless you like soggy wrappers! The oven’s your best friend here – 350°F for about 10 minutes brings back that perfect crispiness. For frozen ones, add a few extra minutes. You’ll swear they’re fresh from the fryer!

Cheeseburger Eggrolls FAQs

I get asked these questions all the time when I serve my cheeseburger eggrolls. Here are the answers to everything you might be wondering:

Can I use ground turkey instead of beef?
Absolutely! I make turkey cheeseburger eggrolls all the time. Just add an extra tablespoon of Worcestershire sauce to boost the flavor. Chicken works too – just cook it with a bit of oil since it’s leaner.

How do I keep my eggroll wrappers from getting soggy?
Two secrets: Make sure your filling isn’t too wet (pat it dry if needed) and keep your oil at that perfect 350°F. Oh, and don’t let them sit out long after frying – they’re crispiest right away!

Can I make these ahead of time?
You bet! Assemble them up to a day in advance and keep them covered in the fridge. Just fry them right before serving. The unbaked ones freeze beautifully too – no need to thaw, just add an extra minute to the cooking time.

What if I can’t find eggroll wrappers?
No worries! Spring roll wrappers work in a pinch (they’re thinner, so be gentle). Or get creative with wonton wrappers – just make mini versions with about 1 tablespoon of filling each.

Can I add other burger toppings inside?
Please do! I love adding finely diced pickles or a sprinkle of cooked bacon bits. My cousin swears by adding a tiny bit of relish to the filling. Just keep additions small and dry so they don’t make the wrappers soggy.

Nutritional Information

Just so you know what you’re biting into, here’s the scoop per cheeseburger eggroll (remember, these are estimates – actual values may vary slightly based on your ingredients):

• Calories: 180
• Fat: 10g (4g saturated)
• Protein: 10g
• Carbs: 12g
• Sodium: 320mg

Now go make these cheeseburger eggrolls already – then come tell me how much your family loved them! Tag me in your photos or leave a comment below. Happy rolling!

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