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Crispy and golden on the outside with a gooey, savory center, these cheeseburger egg rolls are the ultimate party snack. If you crave all those nostalgic burger flavors in a hand-held, dippable bite, this recipe delivers. The creamy Big Mac sauce takes them over the top for a crowd-pleasing appetizer my family now requests at every gathering.
I made these once for my sister’s birthday and everyone ended up fighting over the last egg roll. They vanished faster than anything else on the snack table and have been requested ever since.
Ingredients
- Egg roll wrappers: These crisp up beautifully and hold in all the fillings Look for wrappers that are soft and without cracks for easy rolling
- Ground beef 80 20: Fat adds flavor and moisture A freshly ground chuck will make these extra juicy
- Salt and black pepper: Basic seasoning that brings out the meaty flavor Use kosher salt for even seasoning
- Yellow onion: Cut small so it blends right into the filling Fresh onions give the best bite
- Pickles: Chopped small for pops of tang Choose cold deli pickles for crunch or classic hamburger chips for tradition
- Cheddar cheese: Shredded for fast melting Sharp or medium is best for that classic burger taste Always buy cheese in a block and shred it yourself for the creamiest texture
- Canola or vegetable oil: Clean flavor and high smoke point for perfect frying
- Egg: A quick egg wash seals the wrappers Look for fresh eggs with a bright yolk
- Water: Helps the egg wash go on smoothly
Big Mac Sauce
- Mayonnaise: Creamy base for a classic burger sauce Choose full fat for best flavor
- Sweet pickle relish: Adds sweetness and tang Homemade or store bought both work
- Yellow onion: Finely minced for that signature crunch in the sauce
- White vinegar: A little zing to balance the richness Make sure it is clear and free from additives
- Ketchup: Adds color and a sweet tomato note
- Yellow mustard: For classic cheeseburger tang Go for smooth and mild
- Paprika: Subtle smokiness Choose sweet rather than hot
- Onion powder: An extra layer of savory flavor
- Salt: Balances out the flavor
Step-by-Step Instructions
- Brown the Beef:
- Start with a large skillet and add ground beef over medium heat. Cook until it is browned and you see no remaining pink parts. Stir often and use a spoon to break the meat into small bits as it cooks. When done, tip out the excess fat so the filling stays rich but not greasy.
- Build the Filling:
- Scatter in the diced onions and sauté for about two minutes to soften them and boost the flavor. Move the skillet off the heat and quickly stir in shredded cheddar cheese, diced pickles, salt, and pepper. Fold until the cheese begins melting and everything is evenly mixed. Leave the filling to cool completely so your wrappers don’t get soggy.
- Prepare the Wrappers:
- Set out your egg roll wrappers on a clean surface. Mix the egg wash using one egg and a tablespoon of water in a small bowl. Brush the edges of one wrapper all around with egg wash to help seal.
- Fill the Wrappers:
- Spoon a generous three to four tablespoons of beef filling onto the lower third of the wrapper. Fold the bottom corner over the filling and tuck it in gently to shape the roll. Flatten each side of the filling for even wrapping.
- Roll and Seal:
- Fold the left and right sides toward the center, creating tidy corners. Brush the top corner of the wrapper with egg wash, then finish rolling the egg roll tightly until it is sealed shut. Repeat with all remaining wrappers and filling.
- Fry the Egg Rolls:
- Heat oil in a large skillet to about three hundred fifty degrees for crisp results. Working in small batches, fry five or six egg rolls at a time without crowding the pan. Cook for three to four minutes per side until deeply golden and crisp.
- Drain and Cool:
- Lift the fried rolls from the oil and drain them on paper towels. For extra crispiness, rest them on a wire rack to keep the bottoms light and crunchy.
- Make the Big Mac Sauce:
- In a small bowl, whisk together mayonnaise, ketchup, mustard, relish, minced onions, paprika, vinegar, onion powder, and a sprinkle of salt. Stir until smooth and set aside for dipping.
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Pickles are my favorite part in these egg rolls. They bring all the nostalgia of a classic cheeseburger and an extra zing that makes every bite pop. My fondest memory was making these with my niece for her first sleepover—she could not believe how much they really tasted like a cheeseburger.
Storage Tips
Cool the egg rolls completely before storing them in an airtight container. They can be refrigerated for up to three days. To reheat and bring back the crispness, use an oven or air fryer rather than a microwave.
Ingredient Substitutions
Swap in ground turkey or plant based crumbles for a lighter option. If you like more spice, use pepper jack instead of cheddar or add diced jalapenos to the filling. For a gluten free version, try rice paper wrappers and pan fry gently.
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Serving Suggestions
Pile the egg rolls on a big platter with a side of the Big Mac sauce for dipping. They pair well with crunchy slaw and oven baked fries. For a party, cut them in half on the diagonal for easy sharing and extra crunch.
Cultural and Historical Context
These egg rolls bring together American and Asian cuisines by tucking familiar cheeseburger flavors into a crispy wrapper. Creative mashups like this have become favorites at fairs and sports parties across the country, showing just how fun and adaptable traditional foods can be.
Recipe FAQs
- → Can I bake the egg rolls instead of frying?
Yes, you can brush the egg rolls with oil and bake at 400°F until golden and crisp, about 15-20 minutes.
- → What dipping sauce pairs well with these egg rolls?
The homemade Big Mac-style sauce works perfectly, but ketchup, mustard, or ranch are also delicious choices.
- → Can I prepare these in advance?
The filling can be made ahead and stored chilled. Roll and fry the egg rolls just before serving for best texture.
- → Are there substitutions for ground beef?
Ground turkey, chicken, or plant-based crumbles can be used in place of beef for a lighter or vegetarian option.
- → How do I prevent soggy egg rolls?
Drain excess fat from the filling, let it cool before rolling, and fry until wrappers are fully crisp on all sides.