Cheeseburger Egg Rolls with Spicy Mayo Dipping Sauce (42 Minutes)

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These cheeseburger eggrolls combine the classic flavors of a juicy cheeseburger with the crispy exterior of an eggroll, creating a fun and inventive twist on two beloved dishes.

Served with a side of spicy mayo dipping sauce, these eggrolls offer a delightful blend of savory filling and a kick of heat, making them perfect for appetizers, snacks, or a unique main course. I

deal for those who enjoy fusion cuisine or are looking for a creative way to satisfy their cheeseburger cravings, these eggrolls are sure to impress with their taste and presentation.

 

  • Prep Time: 22 minutes
  • Cook Time: 20 minutes
  • Total Time: 42 minutes
  • Yield: 12–15 eggrolls 1x

Ingredients

Units Scale

For the Cheeseburger Eggrolls:

  • 1 lb ground beef
  • 1 small onion, finely diced
  • 1 cup cheddar cheese, shredded
  • 1/4 cup pickles, finely chopped
  • 1 tablespoon ketchup
  • 1 tablespoon mustard
  • Salt and pepper to taste
  • 12–15 eggroll wrappers
  • Vegetable oil, for frying

For the Spicy Mayo Dipping Sauce:

  • 1/2 cup mayonnaise
  • 2 tablespoons sriracha sauce (adjust based on spice preference)
  • 1 tablespoon lime juice
  • Salt to taste

Instructions

  1. Cook the Beef Filling (10 minutes): In a skillet over medium heat, cook the ground beef and onion until the beef is browned and the onion is soft. Drain any excess fat. Season with salt and pepper. Stir in the ketchup and mustard, and cook for an additional 2 minutes. Let the mixture cool slightly before stirring in the cheddar cheese and chopped pickles.
  2. Prepare the Spicy Mayo (5 minutes): In a small bowl, combine mayonnaise, sriracha sauce, lime juice, and a pinch of salt. Adjust the amount of sriracha to achieve your desired level of spiciness. Set aside in the fridge to chill.
  3. Assemble the Eggrolls (15 minutes): Place an eggroll wrapper on a clean surface. Spoon about 2 tablespoons of the beef mixture onto the center of each wrapper. Fold in the sides and roll tightly, sealing the edge with a bit of water. Repeat with the remaining wrappers and filling.
  4. Fry the Eggrolls (10 minutes): Heat vegetable oil in a deep fryer or a large pan to 375°F (190°C). Fry the eggrolls in batches until they are golden brown and crispy, about 3-4 minutes. Drain on paper towels.
  5. Serve (2 minutes): Serve the cheeseburger eggrolls hot with the spicy mayo dipping sauce on the side.

Notes

For the crispiest eggrolls, ensure the oil is hot enough before frying. The filling should be cooled before assembling to prevent the wrappers from becoming soggy.

The spicy mayo dipping sauce can be adjusted to suit your heat tolerance and adds a creamy, spicy element that pairs wonderfully with the eggrolls. You can also dip into ketchup or even mustard if you wish.

This dish is a crowd-pleaser, perfect for sharing at gatherings or enjoying as a tasty treat.

*Please keep in mind that the following nutritional information is based on estimates and can vary depending on the specific brands and ingredients used.

Nutrition

  • Serving Size: 1 eggroll
  • Calories: 200
  • Sugar: 2g
  • Sodium: 300mg
  • Fat: 15g
  • Carbohydrates: 15g
  • Fiber: 1g
  • Protein: 10g
  • Cholesterol: 30mg

Pair this with...

Sea Salt Edamame

Begin with fresh or frozen edamame pods. If frozen, give them a quick rinse under cold water. Bring a pot of water to a rolling boil, toss in the edamame, and let them cook for a few minutes until they're tender and bright green. Drain the water and transfer the edamame to a serving bowl. While they're still hot and a tad steamy, sprinkle a generous pinch of coarse sea salt over them. The crystals will cling to the pods, giving them a delightful salty crunch. Serve immediately and enjoy the process of squeezing those succulent soybeans straight from the pods into your mouth.

Oven Fries

To start, grab a couple of good-sized spuds and slice them into wedges, not too thick or thin. Now, toss them in a mixing bowl with a drizzle of olive oil, a sprinkle of salt, and whatever seasonings you fancy - maybe some paprika, garlic powder, or even rosemary. Spread them out on a baking sheet, making sure they aren't crowded so they get crispy all around. Pop them into a preheated oven at 425°F (220°C). Give 'em about 25-30 minutes, but flip them halfway so they get golden brown on both sides. Once they're crispy outside and soft inside, they're done! Pull them out, let them cool just a smidge, and then dive in.

Homemade Unsweetened Iced Tea

Begin by choosing a quality black, green, or herbal tea – your preference will set the tone. Bring a pot of fresh water to a gentle boil and steep your tea bags or loose leaves, letting the tea brew a bit stronger than if you were making it hot, as it will mellow when chilled. Once you’ve achieved that deep, aromatic infusion, remove the tea and let it cool to room temperature. Transfer your tea to a pitcher and pop it into the fridge to cool down and intensify the flavors. When serving, fill a glass with ice cubes, pour over the chilled tea, and maybe add a slice of lemon or sprig of mint for a touch of flair.

For Tomorrow's Dinner

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BBQ Pulled Pork Sliders (15 Minutes + Slow Cook Time)

Chicken and Corn Chowder (40 Minutes)

Pepperoni and Green Pepper Calzones (25 Minutes)

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