I’ll never forget the first time I made these Cheeseburger Egg Rolls. It was a rainy Sunday, and I was craving something fun and indulgent. I had some leftover egg roll wrappers in the fridge and a pound of ground beef on the counter. On a whim, I decided to smash together the best parts of a backyard burger and the crispy magic of a fried egg roll. The moment that savory, cheesy filling hit the hot oil, my kitchen filled with the most incredible aroma—a blend of toasted beef, melty cheddar, and that perfect golden-fried scent. One bite, and I was hooked. It was like all my favorite cookout memories, wrapped up in one delicious, crunchy package. This recipe has been a game-changer for my game-day spreads and fussy-eater dinners ever since.
Ingredients
- 1 lb ground beef (I use 80/20 for best flavor)
- 1/2 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon Worcestershire sauce
- 1 tablespoon ketchup
- 1 teaspoon yellow mustard
- 1/2 teaspoon paprika
- Salt and black pepper to taste
- 1 cup shredded cheddar cheese
- 1 package (about 20) egg roll wrappers
- 1 egg, beaten (for sealing)
- Vegetable or canola oil, for frying
- For serving: extra ketchup, mustard, Russian dressing, or pickles
Let’s talk ingredients for a second. That Worcestershire sauce is non-negotiable for me—it adds that deep, savory “umami” backbone that makes these taste like a real burger. I’ve tried this with pre-shredded cheese and freshly grated, and trust me, grating a block of cheddar yourself makes a huge difference in how smoothly it melts. Don’t skip it! As for the wrappers, find them in the produce refrigerated section, and just keep them covered with a damp towel while you work so they don’t dry out.(See the next page below to continue…)