Easy Big Mac Egg Rolls – Ever had a craving for a Big Mac but wanted something a little… different? These Easy Big Mac Egg Rolls hit the spot. Think of all those classic Big Mac flavors—juicy beef, sharp cheddar, crunchy pickles—wrapped up in a crispy, golden egg roll. It’s fast food, but homemade and way more fun to eat. Plus, they take just 40 minutes from start to finish. Who wouldn’t want that?
Okay, so the first time I made these, I wasn’t sure how it would turn out. I mean, egg rolls and Big Macs? It sounded a little crazy. But let me tell you—crazy good! My husband wasn’t convinced at first either, but after one bite, he was totally on board. And my child? Usually picky when it comes to new things? They practically inhaled these. We even joked about turning all our favorite fast food into egg rolls. Honestly, this recipe became an instant family favorite, and I bet it will in your house too. Don’t you love it when a kitchen experiment goes so right?
What makes this Easy Big Mac Egg Rolls truly special?
You know those times when you just need a snack that’s a little indulgent, a little comforting, but still kinda fun? These egg rolls are exactly that. They’re like bite-sized Big Macs with a crispy twist. The best part? You can deep fry them for that authentic crunch, or air fry them if you’re feeling a little healthier (or just don’t want to deal with hot oil). The homemade Big Mac-style sauce is a game changer, too—it’s that secret sauce flavor we all love, but even better because you made it yourself. Who doesn’t love that?
What You Need To Make This Easy Big Mac Egg Rolls Recipe?
Ground Beef: I always go for the 80/20 kind. It’s got enough fat to keep things juicy but not so much that it leaves a greasy mess. If you use something leaner, just be ready to watch it closely so it doesn’t dry out. And don’t forget to drain the fat after cooking. Grease-soaked egg rolls? Not what we’re going for here!
Onions: A little bit of diced onion makes everything better, right? I love how they add a touch of sweetness to the beef, but make sure to chop them up small. You want them to blend into the mix, not stand out as big chunks. Trust me, it makes a difference.
Egg Roll Wrappers: You can usually find these near the tofu in the grocery store. They’re a little tricky, though—don’t let them dry out while you’re assembling everything! I always cover them with a damp paper towel as I go. Learned that the hard way after a few cracked wrappers.
Dill Pickles: Now, I’m a huge fan of pickles, so I’m all in for the dill ones here. They give the egg rolls that perfect salty, tangy crunch. And if you’re like me and can’t get enough of them, feel free to sneak in a little extra. It’s all about balance, right?
Shredded Cheddar Cheese: Sharp cheddar is my go-to here because it’s bold enough to hold its own with the beef and pickles. And let’s be real—who doesn’t want more cheese? Sometimes I even sprinkle in a little extra, because, why not? The more melty cheese, the better.
Mayonnaise: Ah, the glue that holds the sauce together! Mayo makes everything creamy and ties all the flavors together. Don’t skimp on this one, because it’s the secret to making that homemade Big Mac sauce taste like the real deal.
Mustard & Ketchup: These two are the heart of the Big Mac flavor, aren’t they? It’s not fancy, but it’s the perfect combo of tangy and sweet. You don’t need much, but it makes the whole thing taste like that burger we all know and love.
Steps To Make Easy Big Mac Egg Rolls:
Make the Sauce First: Let’s start with the sauce—it’s super easy. Just grab a small bowl and toss in the mayo, minced pickles, sugar, mustard, ketchup, and paprika. Stir it all together until it’s nice and smooth. Done? Awesome. Pop it in the fridge so the flavors can hang out while you make the rest.
Cook the Beef: Now, heat up a skillet over medium heat. Throw in the ground beef, mustard, ketchup, salt, and pepper. Mix it all up and cook until the beef is browned and cooked through—should take about 8 minutes. If there’s any extra grease, just drain it off. Nobody wants greasy egg rolls!
Assemble the Egg Rolls: Here comes the fun part—assembling the egg rolls! Lay one of the wrappers out on a clean surface, like a diamond. Now sprinkle about a tablespoon of shredded cheddar right in the center. Then spoon 3 tablespoons of the beef mixture on top of that, followed by a tablespoon of diced pickles. Ready? Fold in the sides, then fold up the bottom, and roll it up tight like a little burrito. Seal the top edge with a bit of water to keep it all together. Easy, right?
Fry ‘Em Up: If you’re frying these, get a skillet with about an inch of oil and heat it over medium until the oil starts to bubble. Gently drop in the egg rolls and fry them until they’re golden brown on all sides—about a minute per side. Be careful not to crowd the pan! Once they’re done, lay them on a paper towel-lined plate to drain any extra oil.
Air Fryer Option: No oil? No problem. If you’re air frying, preheat your air fryer to 400°F. Pop the egg rolls in there and cook for 12 minutes, flipping them halfway through so they get nice and crispy all around.
Serve and Enjoy: That’s it! Grab your crispy egg rolls, dunk them in that Big Mac-inspired sauce you made, and enjoy every single bite. Seriously, they’re hard to resist.
Tip:
When rolling up the egg rolls, make sure you don’t overstuff them! I know it’s tempting to pile on the filling (who doesn’t want more cheesy, beefy goodness?), but if you go overboard, the wrapper can tear, and things get messy real quick. Stick to about 3 tablespoons of beef mixture, a tablespoon of cheese, and a little bit of pickle—just enough to give you that perfect Big Mac flavor in every bite without the risk of them bursting open while frying. And don’t forget to roll them tight! Think of it like rolling a burrito—you want it snug, but not too tight that it rips. When sealing the edge, use just a tiny bit of water to stick it down. If you want them extra crispy, you can even brush the outside with a little oil before frying or air frying. Trust me, that golden crunch is worth the little extra step!
Frequently Asked Questions:
Can I bake these instead of frying or air frying?
Totally! If you want to skip the frying, you can bake them, no problem. Preheat your oven to 400°F, put the egg rolls on a baking sheet lined with parchment paper (or a silicone mat), and brush them lightly with oil. Bake for about 15-20 minutes, flipping them halfway through so they get crispy on all sides. They won’t get as crunchy as frying, but they’ll still have a nice bite without all the extra oil. Plus, it’s a little less cleanup—win-win!
Can I make these ahead of time?
Oh, for sure. If you’re looking to get ahead, you can assemble the egg rolls and stash them in the fridge, covered, for up to a day before frying or air frying them. Just wait to cook them until you’re ready to eat. Egg rolls are best when they’re fresh and hot, with that perfect crisp. And if you’re thinking even further ahead, you can freeze the uncooked egg rolls. When you’re ready to cook, just fry or bake them straight from frozen—just add a few extra minutes to the cook time. Easy peasy.
What’s a good dipping sauce for these?
Okay, the Big Mac sauce is amazing (obviously), but you can totally play around with other sauces too. Ranch is always a safe bet, especially if you like something creamy. Feeling a little spicy? Try some sriracha mayo or even a good ol’ BBQ sauce for a smoky kick. The options are endless, so have fun with it—who knows, you might find a new favorite combo!
<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!
Easy Big Mac Egg Rolls
Ingredients
Egg Roll Ingredients:
- 1 pound ground beef
- ½ c diced onions
- 2 tablespoons yellow mustard
- 2 tablespoons ketchup
- ½ tsp salt
- ¼ tsp pepper
- 12 egg roll wrappers
- 1 c shredded cheddar cheese
- ¾ c chopped dill pickles
Sauce Ingredients:
- ½ c mayonnaise
- 3 tbsp minced pickles
- 1 tbsp sugar
- 1 tbsp mustard
- 2 tbsp ketchup
- ½ tsp paprika
Instructions
- Start by gathering and measuring out all your ingredients so everything's ready to go.
- For the sauce, just mix the mayo, minced pickles, sugar, mustard, ketchup, and paprika in a small bowl. Give it a nice mix until everything's blended together and smooth. Once it’s all blended, cover it up and pop it in the fridge until you're ready to serve.
- Now, let’s cook the beef. In a skillet, add your ground beef, mustard, ketchup, salt, and pepper. Cook it over medium heat, stirring occasionally, until the beef is fully browned—this should take about 8 minutes. Make sure to drain any extra grease once it's done, so your egg rolls don’t get soggy.
- To assemble the egg rolls, lay each wrapper flat on a clean surface, with the corners facing you like a diamond shape. Sprinkle about 1 tablespoon of shredded cheddar cheese in the center. Next, add 3 tablespoons of the beef mixture, followed by 1 tablespoon of diced pickles on top.
- Now for the folding—bring in the sides first, then fold the bottom corner up nice and tight. Roll it up, and use a little water along the top edge to seal it shut.
Deep Frying Method:
- Line a plate with paper towels to soak up the grease later. In a medium skillet, heat about an inch of oil over medium heat. You’ll know it’s ready when small bubbles start forming. Carefully place your egg rolls in the oil, frying them until each side is golden brown, about 1 minute per side. Once they're crispy, transfer them to the plate to drain off any excess oil.
Air Frying Method:
- If you're going for the air fryer option, preheat it to 400°F. Place the egg rolls in and cook them for about 12 minutes, flipping halfway through so they crisp up evenly.
- Now, serve them up with that tasty sauce, and enjoy every crunchy, delicious bite!
Notes
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!
