Cheeseburger Egg Rolls

Cheeseburger Egg Rolls

Amy Williams Hopkins 2

"I had something similar at a restaurant, threw these together at home, and they were pretty good! As a dipping sauce, use mayo and catsup mixed together. "


50 m servings 189 cals
Serving size has been adjusted!

Original recipe yields 15 servings



  • Calories:
  • 189 kcal
  • 9%
  • Fat:
  • 8 g
  • 12%
  • Carbs:
  • 18.5g
  • 6%
  • Protein:
  • 10 g
  • 20%
  • Cholesterol:
  • 29 mg
  • 10%
  • Sodium:
  • 369 mg
  • 15%

Based on a 2,000 calorie diet

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  • Prep

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  1. Place the ground beef and onion in a skillet over medium heat, and cook and stir for about 10 minutes, breaking up the beef into crumbles as it cooks. Drain the meat and transfer to a bowl. Stir in the chopped pickles, shredded cheese, and mustard, and mix together well.
  2. Line a baking sheet with parchment paper. Place a bowl of water next to your work surface. Remove an egg roll wrapper from the stack, and cover the remaining wrappers with a damp paper towel to prevent them from drying out.
  3. Place the wrapper on the work surface with a corner facing towards you. Place about 1/4 cup of filling on the wrapper, and fold the top corner down over the filling. Tightly roll the wrapper into a cylinder, tucking in the corners as you roll, until the wrapper completely encloses the filling. Moisten the last corner with a little water, and finish wrapping so the moistened corner tightly seals to the egg roll, and there are no gaps to let the filling leak out. Place filled egg rolls on the parchment-lined baking sheet, covered with a slightly damp paper towel, while you finish making the egg rolls.
  4. Heat the oil in a deep saucepan or deep fryer until a thermometer registers 365 degrees F (185 degrees C). Carefully place 2 or 3 egg rolls at a time into the hot oil, and fry for about 4 or 5 minutes, turning the egg rolls over once, until golden brown. Remove the egg rolls with a tongs, and drain on paper towels.
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  1. 37 Ratings


WOW!! So good! I made them with almost 2lbs of hamburger meat, it made 13 egg rolls. I used 1/4 cup in each as suggested. I added a little extra cheddar, and a few slices of american to give it ...

This was a hit at my house, something rare with a 3 and 5 year old. I did change the filling a bit. I made half of it the way it was written and for the other half I used the meat, cooked and ...

This recipes was actully super yummy. Right after they come out of the deep fryer place on a metal wire rack with papertowels under to make sure all the greece gets drained! I also made the di...

I make these all the time! They are great when my boyfriend has his friends over since they are so easy and are extremely filling!

These were great! I had leftover egg roll wrappers to use up and this was the perfect way without having to make regualr egg rolls again. The only thing I changed is instead of mustard we used k...

No, no, no. This did not go over well at my house. Tasted like gooey pickles with crunchy paper. Sorry.

Delicious! I used mayo instead of mustard since I have some that don't like mustard, and dill pickles. Kind of reminded us of Krystal burgers, only better!! I also made a mexican version with...

I added salt, pepper, garlic powder, and onion powder. The pickle/relish and mustard was omitted. Very good. Couldn't cook them fast enough.

This recipe was edible but not impressive. Granted I baked instead of fried but the mixture itself was overall bland. My husband who made it with me said, "That was a lot of work for a plain che...