Cheeseburger Egg Rolls have got to be one of the best mashups of all time! I mean, cheesy hamburger filling, deep-fried in wrappers?? How can we go wrong here? Dip it in a delicious fry sauce, and you will be in cheeseburger heaven in no time!
1ouncepackage onion soup mix*(about 1 and 1/2 tablespoons)
2teaspoonsWorcestershire sauce
1tablespoondijon mustard
1/2cupmayonnaise
1cupcheddar cheeseshredded
17-20egg roll wrappers
oilfor frying
For fry sauce
3/4cupmayonnaise
1/2cupketchup
1-2tablespoonsyellow mustard
a few squirts of sriracha sauceoptional
Instructions
In a skillet, cook and crumble ground beef over medium heat until it's no longer pink. Drain the fat.
Return to medium heat and add half a package of onion soup mix.* Stir in the Worcestershire sauce and dijon, and stir well.
Turn off the heat and add the mayonnaise and cheddar cheese. Set aside to let cool slightly.
Meanwhile, in a high-sided skillet, heat about 1 and 1/2 inches of oil over medium heat. You want the temperature to be about 350 degrees F. I used light flavored olive oil (NOT extra virgin!) You could also use vegetable oil or peanut oil.
Add about 2-3 tablespoons of the filling to the center of an egg roll wrapper, fold in the edges, and roll. (See photos.) Dip your fingers in water and seal the edge of each roll with a bit of water so that it doesn't come apart when you are frying. Cover them with a tea towel so they don't dry out, if your oil isn't hot yet.
Add a few egg rolls to the oil and let fry for about 2 minutes, then flip if necessary. Continue frying for another 1-3 minutes, until the edges are a light golden brown. They will continue to darken after you take them out of the oil, so be careful not to overdo it.
Remove the egg rolls to a paper towel lined plate. Continue until they are all fried.
In a small bowl, combine mayo, ketchup, a little mustard, and a squirt of Sriracha (or any hot sauce) if you want a bit of heat. I didn't measure anything, because it turns out that pretty much any ratio of these ingredients is delicious. Just throw it together and it will be great.
Serve the egg rolls hot! Don't eat them all at once!
To take care of the leftover oil, I always place the bottle of oil that I poured it from in the sink (in case it spills), get someone to hold a funnel over the top, and a mesh strainer over that. Pour the oil back in the bottle, label it "Frying oil," and put it in your cupboard until the next time you want to make donuts or anything fried. I always use my oil 2-3 times before discarding.
These egg rolls are like all fried foods; they’re not quite as good when they don’t come out of the fryer. Still, they’ll keep just fine in the fridge for 2-3 days or in the freezer for 2-3 months. You can warm them up in the microwave between paper towels or even refry them until warm. If they’re frozen, you can refry them without defrosting them (you can also freeze uncooked egg rolls and fry them directly from frozen).
How to freeze cheeseburger egg rolls
If you know you’re going to freeze your egg rolls, it’s better to freeze them uncooked. This way, they’ll be at their freshest when you cook them. Just line a baking sheet with parchment paper and place the uncooked egg rolls in a single layer—not touching—then freeze them for a few hours until solid. This keeps them from sticking together when you transfer them to a freezer-safe bag or container. When you’re ready to cook, no need to thaw. You can fry them straight from the freezer, just give them an extra minute or two to cook through. If you’re reheating leftover already-cooked egg rolls, a couple of minutes in the air fryer or oven is your best bet. The microwave works in a pinch, but be warned: they’ll be softer and not quite as crunchy.