Loaded Cheeseburger Egg Rolls (Crispy & Cheesy)
Crispy, cheesy, and loaded with bold burger flavor, these cheeseburger egg rolls are the ultimate finger food.
Each bite of these Loaded Cheeseburger Egg Rolls gives that familiar comfort-food goodness—just wrapped up in a crunchy shell that begs to be dipped.
Easy to make and even easier to love, they’re always a hit at the table.
Fair warning: once you make these, people will expect them.
Loaded Cheeseburger Egg Rolls
Ingredients
- 1 lb ground beef – Juicy flavorful, and the star of the show
- 1 small onion finely diced – Adds flavor without stealing attention
- 1 cup shredded cheddar cheese – Melty and classic
- ½ cup shredded mozzarella – Extra stretch never hurts
- Salt & black pepper – Season like you mean it
- ½ tsp garlic powder – Because flavor
- ½ tsp paprika – Mild warmth no drama
- 2 tbsp ketchup – Yes in the filling. Trust the process
- 1 tbsp mustard – Optional but very cheeseburger-coded
- Egg roll wrappers – The crispy delivery system
- Oil for frying – Neutral oil like vegetable or canola
- For dipping highly encouraged:
- Ketchup + mayo combo
- Burger sauce
- Garlic mayo
- Cheese sauce if you’re feeling bold
Instructions
- Cook the beef
- Heat a pan over medium heat and add the ground beef. Break it up as it cooks. Once it’s mostly done, add the diced onion and cook until soft. Drain excess grease—no one wants oily egg rolls.
- Season and flavor
- Add salt, pepper, garlic powder, paprika, ketchup, and mustard. Stir well and let everything cook together for 1–2 minutes. Taste it. Adjust seasoning if needed. This is your moment.
- Add the cheese
- Remove the pan from heat and stir in the shredded cheeses. The residual heat will melt them just enough. You want cheesy, not soupy.
- Assemble the egg rolls
- Place an egg roll wrapper on a flat surface like a diamond. Spoon filling into the center. Fold the bottom corner up, then the sides, and roll tightly. Seal the edge with a little water. Tight rolls = no cheese explosions.
- Heat the oil
- Heat oil to 350°F (175°C). If you don’t have a thermometer, drop a small piece of wrapper in—if it sizzles immediately, you’re good.
- Fry until golden
- Fry egg rolls in batches. Don’t crowd the pan. Turn occasionally and cook for about 3–4 minutes, until deeply golden and crispy.
- Drain and resist
- Place on paper towels to drain. Let them cool slightly… or don’t. I won’t judge.
Why This Recipe Is Awesome
Let’s break it down. These egg rolls are basically a cheeseburger that went on vacation and came back cooler.
- Crispy outside, gooey inside – the elite texture combo
- All the cheeseburger vibes, zero bun sogginess
- Perfect for dipping (arguably the best part)
- Crowd-pleaser status guaranteed
- Surprisingly easy to make—no chef hat required
Also, you can prep them ahead of time, fry them fresh, and suddenly you look like someone who really has their life together. Even if you don’t. IMO, that’s a win.
Ingredients You’ll Need
Nothing fancy. Just solid, reliable ingredients doing their job.
- 1 lb ground beef – Juicy, flavorful, and the star of the show
- 1 small onion, finely diced – Adds flavor without stealing attention
- 1 cup shredded cheddar cheese – Melty and classic
- ½ cup shredded mozzarella – Extra stretch never hurts
- Salt & black pepper – Season like you mean it
- ½ tsp garlic powder – Because flavor
- ½ tsp paprika – Mild warmth, no drama
- 2 tbsp ketchup – Yes, in the filling. Trust the process
- 1 tbsp mustard – Optional, but very cheeseburger-coded
- Egg roll wrappers – The crispy delivery system
- Oil for frying – Neutral oil like vegetable or canola
For dipping (highly encouraged):
- Ketchup + mayo combo
- Burger sauce
- Garlic mayo
- Cheese sauce (if you’re feeling bold)
Step-by-Step Instructions
Keep it simple. Keep it moving.
- Cook the beef
Heat a pan over medium heat and add the ground beef. Break it up as it cooks. Once it’s mostly done, add the diced onion and cook until soft. Drain excess grease—no one wants oily egg rolls. - Season and flavor
Add salt, pepper, garlic powder, paprika, ketchup, and mustard. Stir well and let everything cook together for 1–2 minutes. Taste it. Adjust seasoning if needed. This is your moment. - Add the cheese
Remove the pan from heat and stir in the shredded cheeses. The residual heat will melt them just enough. You want cheesy, not soupy. - Assemble the egg rolls
Place an egg roll wrapper on a flat surface like a diamond. Spoon filling into the center. Fold the bottom corner up, then the sides, and roll tightly. Seal the edge with a little water. Tight rolls = no cheese explosions. - Heat the oil
Heat oil to 350°F (175°C). If you don’t have a thermometer, drop a small piece of wrapper in—if it sizzles immediately, you’re good. - Fry until golden
Fry egg rolls in batches. Don’t crowd the pan. Turn occasionally and cook for about 3–4 minutes, until deeply golden and crispy. - Drain and resist
Place on paper towels to drain. Let them cool slightly… or don’t. I won’t judge.
How to Serve
These egg rolls shine brightest when served hot and crispy with plenty of dip options.
Stack them on a platter, sprinkle with a little chopped parsley (purely for looks), and set out 2–3 sauces.
They’re perfect for:
- Game nights
- Family gatherings
- Parties
- Random Tuesday cravings
Serve them as an appetizer or honestly just call it dinner. It counts.
Nutrition Facts (Approximate Per Egg Roll)
- Calories: 180–220
- Protein: 8–10g
- Carbohydrates: 15g
- Fat: 10–12g
- Calcium: Moderate (thank you, cheese)
These aren’t “health food,” but they’re joy food, and that matters too.
Common Mistakes to Avoid
Let’s keep things smooth.
- Overfilling the wrappers
More filling ≠ better. It equals broken wrappers and cheese leaking into hot oil. Not fun. - Oil not hot enough
Lukewarm oil gives you greasy, sad egg rolls. Crispy needs heat. Rookie mistake. - Loose rolling
If they’re not rolled tight, they’ll open while frying. Seal them properly—commit to the roll. - Skipping seasoning
Cheeseburgers need flavor. Don’t rely on cheese alone to do all the work.
Alternatives & Substitutions
Feel like switching things up? Totally allowed.
- Chicken instead of beef
Use finely chopped or shredded cooked chicken. Still amazing. - Extra veggies
Add finely diced bell peppers or mushrooms for texture and balance. - Spicy version
Mix in chopped jalapeños or a pinch of chili powder. Controlled chaos. - Air fryer option
Brush egg rolls with oil and air fry at 375°F for 8–10 minutes, flipping once. Not as crispy, but still solid. - Baked version
Bake at 400°F until golden, flipping halfway. Acceptable if frying scares you.
FAQ (Frequently Asked Questions)
Can I make these ahead of time?
Yes! Assemble them, cover tightly, and refrigerate for up to 24 hours before frying.
Can I freeze them?
Absolutely. Freeze before frying. Fry straight from frozen—just add an extra minute or two.
Do I need two kinds of cheese?
No, but it helps. One for flavor, one for melt = best results.
Why did my egg rolls burst open?
Too much filling or loose rolling. Tighten up next time—you’ve got this.
Can I pan-fry instead of deep-fry?
Yes, but turn them often and use enough oil to crisp all sides evenly.
Are these kid-friendly?
Very. Just skip anything spicy and they’re a hit.
Final Thoughts
These Loaded Cheeseburger Egg Rolls are crispy, cheesy, dippable perfection—and honestly, they’re way more fun than a regular burger.
They’re easy enough for beginners, impressive enough for guests, and dangerous enough that you’ll want to make a double batch next time.
So go ahead. Fry them up. Dip generously.
Burn your tongue a little because you couldn’t wait.
Now go impress someone—or yourself—with your new culinary skills. You’ve earned it
