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Cheeseburger Egg Rolls

Cheeseburger Egg Rolls have got to be one of the best mashups of all time...I mean, hamburger filling that's 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.
Course Appetizer
Cuisine Asian
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 17
Calories 469kcal
Author Karen


For the egg rolls

  • 1 pound ground beef
  • 1 ounce package onion soup mix* (about 1 and 1/2 tablespoons)
  • 2 teaspoons Worcestershire sauce
  • 1 tablespoon dijon mustard
  • 1/2 cup mayonnaise
  • 1 cup cheddar cheese shredded
  • 17-20 egg roll wrappers
  • oil for frying

For fry sauce

  • 3/4 cup mayonnaise
  • 1/2 cup ketchup
  • 1-2 tablespoons yellow mustard
  • a few squirts of sriracha sauce optional


  • 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.


*I know it's annoying to use half a package. Save the other half for when you make Easy Cheesy Cheeseburger Sliders!


Serving: 1g | Calories: 469kcal | Carbohydrates: 53g | Protein: 15g | Fat: 21g | Saturated Fat: 6g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 40mg | Sodium: 869mg | Potassium: 192mg | Fiber: 2g | Sugar: 2g | Vitamin A: 127IU | Vitamin C: 1mg | Calcium: 99mg | Iron: 4mg