Name: Cheeseburger Egg Rolls
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 2 pounds ground beef; 4 slices bacon; ½ white onion (diced); 5 cloves garlic (minced); ½ cup diced pickles or pickle relish; ½ teaspoon salt; ½ teaspoon pepper; ¼ cup cold water; 2 teaspoons cornstarch; 1 cup shredded cheese (cheddar recommended); 15 –20 egg roll or wonton wrappers; Vegetable oil (for frying)

Crispy Cheeseburger Egg Rolls with ground beef, bacon, onions, pickles, and melty cheese wrapped in golden wrappers. The perfect party snack.

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The first time I made Cheeseburger Egg Rolls, I was honestly winging it. It was one of those weeknights where dinner inspiration was about as dry as my fridge. You ever stand there, staring at ground beef, bacon, and half a pack of egg roll wrappers like, what on earth do I even do with this? That was me. I thought, “What if I just mash my cheeseburger craving with these wrappers and see what happens?”

And I’ll admit—I didn’t think it would actually work. I mean, cheeseburgers belong on buns, right? But the moment I bit into that crispy shell, heard the crunch, and then got that oozy cheese and beef inside… let’s just say it was one of those “oh wow” moments. My husband raised his eyebrows (the kind of look that says this better be good), and then he went back for seconds before I’d even finished my first. That’s when I knew this whole cheeseburger egg roll thing wasn’t just a one-time kitchen experiment.

Here’s a quick peek at what’s inside:

Why You’ll Love This Cheeseburger Egg Rolls Recipe?

Here’s the magic: they give you everything you love about a cheeseburger—beef, bacon, cheese, pickles—but they’re handheld, less messy, and way more fun. You don’t need napkins stacked a mile high, you don’t have ketchup dripping onto your jeans. Instead, you get that golden, crunchy bite first, then all the familiar burger flavors tucked inside.

And let’s be real: part of the fun is the reaction you get when you bring them out. People see egg rolls and expect something completely different. Then they bite in and boom—cheeseburger surprise. That little twist is what makes them party food gold.

Ingredient Notes:

I like to think of these as a cheeseburger deconstructed and then dressed up in a crispy wrapper. Here’s the breakdown:

Ground Beef – Go with whatever you’ve got. I’ve used lean, I’ve used not-so-lean… just drain the fat so the wrappers don’t turn soggy.
Bacon – I mean, it’s bacon. If you skip it, I won’t judge (much), but it does add that smoky punch.
Onion & Garlic – This is where the kitchen starts smelling like something’s happening. You know the smell.
Pickles – Some people think it’s weird inside an egg roll, but trust me: that tangy crunch is what makes it taste like a cheeseburger.
Cheese – Shredded cheddar works perfectly, but honestly, if you’ve got mozzarella or pepper jack lying around, use it. Melty is what matters.
Egg Roll Wrappers – These are easier to work with than you think. The first couple might look a little crooked, but hey, they still fry up fine.
Cornstarch Slurry – Just a mix of water and cornstarch. It’s basically edible glue to keep your rolls sealed.

How To Make Cheeseburger Egg Rolls?

I’ll walk you through this the way I’d tell a friend over the counter while we’re cooking together.

Step 1: Bacon first.
Cook your bacon until it’s crispy. Try not to snack on it all—I’ve failed this step before.

Step 2: Flavor base.
In the same pan, sauté the onions and garlic in all that leftover bacon flavor. This is when the house starts smelling like something good is happening.

Step 3: Beef time.
Add in the ground beef, season with salt and pepper, and break it apart. Cook until no pink’s left, then drain the extra fat.

Step 4: Bring it all together.
Chop the bacon, add it back in with the beef, then toss in pickles and shredded cheese. Stir until it’s all melty and smells like a burger joint.

Step 5: Wrap it up.
Brush the edges of a wrapper with your cornstarch mix. Add a few spoonfuls of filling, fold in the sides, then roll it up tight. The first one might look more like a burrito than an egg roll—don’t worry, they still taste the same.

Step 6: Fry until golden.
Heat oil in a skillet and fry the egg rolls until crispy on all sides. Drain on paper towels or a rack so they don’t get soggy.

Step 7: Dip and devour.
Serve hot with whatever dipping sauce makes your heart happy. I’m partial to a Big Mac-style sauce (ketchup, mayo, relish), but ranch or honey mustard totally work too.

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Storage Options:

Now, I’ll be honest—Cheeseburger Egg Rolls are best fresh. That crunch just hits different when they’re hot out of the oil. But if you’ve got leftovers, stick them in the fridge for up to three days. Reheat in the oven or an air fryer to bring the crunch back. Don’t microwave unless you’re desperate—it makes them limp. You can also freeze them before frying, which is genius if you want to make a batch ahead for parties.

Variations and Substitutions:

Here’s where you can play:

Cheese Swap – Mozzarella, American slices, or pepper jack for a little kick.
Pickle Fans Unite – Add more pickles, or swap them with jalapeños if you like heat.
Sauce Inside – Mix in ketchup, mustard, or barbecue sauce before rolling.
Meat Switch – Ground turkey or even plant-based crumbles work too.
Air Fryer Version – Lighter, still crispy, and way less oil splatter.

What to Serve with Cheeseburger Egg Rolls?

These egg rolls hold their own, but let’s be real—you’re going to want sides.

Sauces – Ranch, honey mustard, barbecue, or that Big Mac-style dip.
Snacks Spread – Pair them with nachos, wings, or potato skins for the ultimate game-day vibe.
Fresh Side – Even just a simple salad helps cut the richness.
Fries or Tots – Because cheeseburger anything needs potatoes. Period.

Frequently Asked Questions:

Can I bake them instead of frying?
Yep. Brush with a little oil and bake at 400°F for about 15–20 minutes. They’re not as shatter-crispy, but still good.

Do I really need the bacon?
Look, need is a strong word. But bacon does add that smoky flavor that makes it taste more “burger-y.” If you leave it out, maybe add smoked paprika instead.

Can I make them ahead?
Absolutely. Assemble the rolls and keep them in the fridge or freezer until you’re ready to fry. Just make sure they’re covered so the wrappers don’t dry out.

And there you go—crispy, cheesy, messy-in-a-good-way Cheeseburger Egg Rolls. They’re the kind of snack that makes people pause mid-bite and say, “Okay, you have to make these again.” Honestly, that’s the best compliment any cook can get.

So, what do you think? Would you go classic with ketchup, or are you team fancy dipping sauce?

Remember it later!

Planning to try this recipe soon? Pin it for a quick find later!

Remember it later!

Planning to try this recipe soon? Pin it for a quick find later!

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