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Cheeseburger Egg Rolls with Special Dipping Sauce

Everything you love about a cheeseburger, rolled up crispy and dunked in tangy sauce.

Cheeseburger Egg Rolls with Special Dipping Sauce

Seasoned beef, melty cheddar, onions, and pickles get wrapped in egg roll wrappers and fried until shatteringly crisp. Serve with a burger-shack style sauce and watch them vanish.

Cheeseburger Egg Rolls with Special Dipping Sauce

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Prep Time
25 min
Cook Time
20 min
Servings
12 egg rolls

Ingredients

Egg rolls

  • 1 lb (450 g) lean ground beef
  • 1/2 small yellow onion, finely diced
  • 1 tsp garlic powder
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1 tbsp yellow mustard
  • 2 tbsp ketchup
  • 1/4 cup chopped dill pickles
  • 1 1/2 cups shredded sharp cheddar
  • 12 egg roll wrappers
  • 1 egg, beaten (for sealing)
  • Vegetable oil, for frying

Special dipping sauce

  • 1/2 cup mayonnaise
  • 2 tbsp ketchup
  • 1 tbsp sweet pickle relish
  • 1 tsp yellow mustard
  • 1/2 tsp smoked paprika

Instructions

  1. 1.

    Brown the beef and onion in a large skillet over medium-high heat, breaking up the meat, about 7 minutes. Drain off excess fat.

  2. 2.

    Stir in garlic powder, salt, pepper, mustard, ketchup, and pickles. Remove from heat and let cool for 10 minutes, then stir in the cheddar.

  3. 3.

    Lay an egg roll wrapper on the counter like a diamond. Place about 3 tablespoons of filling just below the center. Fold the bottom corner over, fold in the sides, and roll up tightly. Brush the top corner with beaten egg to seal. Repeat.

  4. 4.

    Heat 2 inches of oil in a heavy pot to 350°F (175°C). Fry egg rolls 3–4 at a time, turning occasionally, until deep golden, 3–4 minutes. Drain on a paper towel–lined rack.

  5. 5.

    Whisk all sauce ingredients together. Slice egg rolls in half diagonally and serve warm with the sauce.

Make It Special!

  • Serve standing upright in a basket lined with burger-joint checkered paper.
  • Air fryer option: brush with oil and cook at 390°F for 8–10 minutes, flipping halfway.
  • Make ahead: roll up to 1 day early, cover, and refrigerate. Fry just before guests arrive.

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