Crispy Cheeseburger Spring Rolls packed with ground beef, caramelized onions, pickles, and cheddar cheese. Juicy, cheesy, and addictively easy!
You ever have one of those moments where you’re just scrolling, not really thinking, and then—bam!—something hits you square in the appetite? Yeah. That was me a few months ago. I was mindlessly flipping through Instagram, procrastinating dinner (don’t tell my husband), when I saw this video of someone biting into a Disney cheeseburger spring roll. I kid you not; I could hear the crunch through my phone. I sat there, phone in one hand, the other frantically scribbling a shopping list. True story.
But here’s the thing—deep frying at home? Not really my jam. My kitchen is tiny, my toddler is everywhere, and the smell lingers for days. So, I thought, “What if I make a cheat version of these cheeseburger spring rolls… without the mess?” And that’s exactly what I did. No frying. No cooking the filling beforehand (because hello, shortcuts). Just quick, crispy, cheesy goodness in about half an hour.
The first time I made them, my husband, who’s pretty chill about food, took a bite and literally did a double take. He goes, “Why don’t we have these all the time?” And our son called them “burger cigars,” which made me laugh way harder than it should’ve. Anyway, they became a staple. Whether it’s a weekend game night, a random Tuesday, or a “we need party food, now” moment, this Cheeseburger Spring Rolls Recipe has saved me more times than I can count.
Why You’ll Love This Cheeseburger Spring Rolls Recipe?
Okay, listen. If you love burgers and crispy snacks (and who doesn’t?), these cheeseburger spring rolls are basically the best of both worlds. They’re crispy on the outside, juicy and cheesy on the inside, and you get that burger flavor without firing up the grill.
What really makes me swoon? You don’t need to precook the meat. Nope. It cooks inside the wrapper while you crisp them up in the
And can we talk about the dipping sauce? It’s like Big Mac sauce and ranch had a love child. You’ll want to put it on everything… trust me.
Ingredient Notes:
I’m not gonna throw you a list of stuff you’ve never heard of. These ingredients are simple. Straightforward. Stuff you probably already have—or if not, you can snag them during your next grocery run (or last-minute dash… because I’ve been there).
Here’s the lineup for my Cheeseburger Spring Rolls Recipe:
- Ground Beef (1 lb / 500g): I go with 80/20 for juicy flavor. Too lean? Things dry out. Too fatty? Things get messy fast.
- Caramelized Onions (1/2 cup): Homemade is great, but if you’re like me and forget to plan ahead, a jar of caramelized onion relish works wonders.
- Pickles (1/2 cup): Dill pickles, chopped fine. They bring that tang you get in a killer cheeseburger. If you’re a bread-and-butter pickle person… we can still be friends, but I’m raising an eyebrow.
- Cheddar Cheese (1 cup): Sharp cheddar is my go-to because I like a little bite, but honestly, any meltable cheese will work. Pepper Jack? Mozzarella? Live your best life.
- Dijon Mustard (1 tablespoon): Gives everything a little edge. If yellow mustard is your childhood fave, swap it. I won’t tell.
- Fish Sauce (1 teaspoon): Yes, fish sauce. Just a splash. It’s like the secret handshake of umami flavor.
- Salt and Black Pepper: Classic. Season with your soul, not a measuring spoon.
- Spring Roll Wrappers: Usually in the freezer section. Thaw them ahead of time or they’ll tear on you. Ask me how I know.
- Olive Oil: Just a little, to make things crispy. I’ve used spray oil when I’m feeling lazy and it works fine.
For the sauce:
- Greek Yogurt (1/2 cup): Creamy and tangy, but mayo works if you’re a rebel.
- Dijon or American Mustard, Ketchup, Garlic, Pickles, Pickle Juice, Smoked Paprika: Basically all your favorite burger toppings… in dip form.
How To Make Cheeseburger Spring Rolls?
If you can roll a burrito (or even if you can’t), you can totally make these. And if you mess up the first couple? Eh, they still taste awesome.
Step 1: Mix It Up
Throw everything into a bowl—beef, onions, pickles, cheddar, mustard, fish sauce, salt, pepper. Get in there with your hands (or a spoon if you’re squeamish). You want it well combined, but don’t mash it to death.
Step 2: Make the Dipping Sauce
Mix your yogurt, mustard, ketchup, garlic, pickles, pickle juice, and paprika. Taste it. Adjust. This sauce isn’t precious. More mustard? Do it. Less garlic? Sure. I like mine zippy.
Step 3: Roll Time
Want To Save This Recipe?
Lay a spring roll wrapper down like a diamond. Add a spoonful of filling near the bottom corner. Roll it over once, fold in the sides, and roll it up tight like a burrito. Wet the tip with water to seal. If you’re making minis (highly recommend), double wrap ‘em. Trust me—they hold together better.
Step 4: Cook ‘Em
- Air Fryer: 400°F / 200°C for 20 minutes. Flip halfway through. Best results, in my opinion.
- Pan Fry: Medium-high heat, a little olive oil, flip every couple of minutes until golden. Takes about 10 minutes.
- Oven: 400°F / 200°C for 25 minutes. Use a wire rack if you have one. Flip halfway. They get crispy, but not as crispy as the
air fryer .
Step 5: Devour
Cut ‘em in half if you want to show off the cheesy filling. Dunk liberally in that sauce. Try not to eat them all before you put them on the table. (I fail at this every time.)
Storage Options:
If you have leftovers, congrats! You have more self-control than I do.
- Fridge: Airtight container, 3-4 days. Air fry or bake to reheat. They’re still crispy, I swear.
- Freezer: Freeze before cooking (preferred) or after. Lay them out on a tray, freeze, then bag ‘em. Cook from frozen, just add a few extra minutes.
Pro tip? Double the recipe and freeze half. Future you will be so impressed.
Variations and Substitutions:
You’re the boss here. Want to mix it up? Go for it.
- Ground Turkey or Chicken: Lighter, but still tasty.
- Cheese Swaps: Pepper Jack for a kick, mozzarella for the cheese pull.
- Extras: Bacon bits, jalapeños, sautéed mushrooms. Your call.
- Gluten-Free Wrappers: Yes, they exist!
- Dipping Sauce Swaps: Ranch, BBQ, even sriracha mayo. No wrong answers.
What to Serve with Cheeseburger Spring Rolls?
This Cheeseburger Spring Rolls Recipe can hold its own, but here’s what I like to add on the side:
- Extra Dips: More is more. Try ranch, sriracha mayo, honey mustard… go wild.
- Sides: Sweet potato fries, tater tots, or a crunchy slaw. Balance, people.
- Drinks: Ice-cold beer, lemonade, or a milkshake. (Boozy milkshake? Even better.)
- Pickles: Always. End of discussion.
Frequently Asked Questions:
Do I really not have to cook the beef first?
Nope! The beef cooks inside the spring roll while you cook them. It works. It’s magic. Trust the process.
Can I make them ahead?
You bet. Roll them up and keep them in the fridge for a day. Or freeze ‘em. Perfect for parties when you don’t want to be stuck in the kitchen.
How do I keep them crispy?
Air fryer. Wire rack if baking. And don’t crowd them! They need space to crisp up, like me on a hot summer day.
Whew! That was a lot, huh? But honestly, I love these things. I’ve made them more times than I can count, and I’m still not sick of them. Give them a try, and let me know how it goes! I wanna see pics, hear the tweaks you made, and celebrate your crispy spring roll success. Deal?
Can’t wait to hear what you think.
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Planning to try this recipe soon? Pin it for a quick find later!
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Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Cheeseburger Spring Rolls Recipe
Ingredients
For the Cheeseburger Spring Rolls Filling:
- 1 lb 500 g ground beef
- ½ cup caramelized onions finely chopped (or substitute with caramelized onion relish)
- ½ cup dill pickles finely chopped
- 1 cup sharp cheddar cheese finely diced or grated
- 1 tablespoon Dijon mustard
- 1 teaspoon fish sauce
- 1 teaspoon salt
- Freshly ground black pepper to taste
- Spring roll wrappers thawed
- Olive oil for brushing or spraying
For the Burger Dipping Sauce:
- ½ cup Greek yogurt or substitute with garlic aioli or mayonnaise
- 1 tablespoon Dijon mustard or American mustard
- 1 tablespoon tomato ketchup
- 1 garlic clove finely crushed (or 1 teaspoon garlic powder)
- 3 dill pickle slices finely chopped
- 1 teaspoon pickle juice or substitute with white wine vinegar or apple cider vinegar
- 2 teaspoons smoked paprika
Instructions
Prepare the Cheeseburger Filling
- In a large mixing bowl, combine the ground beef, caramelized onions (or relish), finely chopped pickles, cheddar cheese, Dijon mustard, fish sauce, salt, and a generous amount of freshly ground black pepper. Mix thoroughly until the ingredients are evenly incorporated. There is no need to precook the beef, as it will cook during the baking or frying process.
Prepare the Burger Dipping Sauce
- In a separate medium bowl, combine the Greek yogurt, Dijon mustard, tomato ketchup, crushed garlic, finely chopped pickles, pickle juice, and smoked paprika. Stir until well blended. Adjust the seasoning to taste and set aside until ready to serve.
Prepare the Spring Roll Wrappers
- Place a single spring roll wrapper on a clean, flat surface in a diamond orientation, with one corner pointing towards you. If making mini spring rolls, cut the wrappers into smaller squares.
Assemble the Spring Rolls
- Spoon approximately one heaping tablespoon of the cheeseburger filling into a log shape, positioned about one inch from the bottom corner of the wrapper. Fold the corner over the filling and roll tightly towards the center of the wrapper. Fold in both side corners to seal the ends, then continue rolling until a tight cylinder is formed. Use a small amount of water to moisten the final corner, pressing gently to seal the edge. For mini spring rolls, it is recommended to double wrap them to prevent any leakage during cooking.
Cooking Methods
- You may choose from three cooking methods, depending on preference and equipment:
Air Fryer Method (Recommended):
- Preheat the air fryer to 400°F (200°C). Arrange the spring rolls in a single layer in the unlined basket to prevent sogginess. Lightly spray with olive oil. Cook for 20 minutes, turning halfway through the cooking time to ensure even crisping.
Stovetop Method:
- Heat approximately 1 tablespoon of olive oil in a large non-stick skillet over medium-high heat. Arrange the spring rolls in the pan, cooking for approximately 10 minutes. Turn them frequently to achieve an even golden-brown crust on all sides.
Oven-Baked Method:
- Preheat the oven to 400°F (200°C). Line a baking tray with parchment paper or place a wire rack over the tray for better airflow. Arrange the spring rolls on the tray, leaving space between each one. Brush lightly with olive oil. Bake for 25 minutes, turning them over halfway through to promote even browning. Note: The oven method may yield slightly less crisp results unless a wire rack is used.
Serve
- Transfer the spring rolls to a serving platter. Serve immediately alongside the prepared burger dipping sauce. For presentation, larger rolls may be sliced in half diagonally before serving.
Notes
- Use gluten-free spring roll wrappers, often available in specialty stores or online. Rice paper wrappers are a suitable alternative but require careful handling.
- Verify that the fish sauce is gluten-free, as some brands may contain wheat-based additives.
- Check all condiment labels (Dijon mustard, ketchup, smoked paprika) to ensure they are certified gluten-free.
- If using caramelized onion relish, confirm it is gluten-free or prepare caramelized onions from scratch to avoid gluten-containing ingredients.
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
