You can't decide between Chinese food and cheeseburgers? What if I told you that you that a cheeseburger egg roll is the best of both worlds; a delicious, creamy, savory, cheesy burger all wrapped-up into a convenient and crunchy shell?
The amazing Cheeseburger Egg Roll is exactly that.
This Chineese/American mash-up is absolutely FANTASTIC! A crunchy, crispy shell wrapped around ground tri-tip (or your favorite ground beef blend), bacon bits, American cheese, pickles, and onion. Combined with a delicious dipping sauce, you have an appetizer that will be a hit at the party.
You may think that Cheeseburger Egg Rolls take a lot of time to prep and cook. That is not the case. These tasty snacks come together fast.
Oh. Be sure to try out your own favorite cheeseburger combinations like, mushroom/swiss, bacon/blue cheese, pepperjack/chipotle.
Recommended Tools
- Enameled Cast Iron Dutch Oven – https://amzn.to/4lMJula
- Baking Pan and Wire Rack – https://amzn.to/4hCwPz5
- Cutting Board (Maple) – https://amzn.to/3ASqNtt
- Henckels kitchen cutlery set – https://amzn.to/3YFTGAY
- Mixing Spoons – https://amzn.to/4fNazkn
Ingredients for Cheeseburger Egg Rolls
- 454g ground beef
- 175g onion, medium dice
- 4 cloves garlic, minced
- 250g bacon diced cooked
- 100g cabbage, finely shredded
- 75g chopped dill pickles
- 20 slices american cheese cut in half
- 60g ketchup
- 30g prepared yellow mustard
- 15g Worcestershire
- 1 package egg roll wrappers
- vegetable oil for frying
Optional Ingredients
- Blue Cheese
- Swiss Cheese and Mushrooms
- Monterey Jack Cheese and Jalapeno Peppers
Sauce
- Mayonnaise
- Ketchup
- Mustard
- Worcestershire
- Salt
- Pepper
Directions for making Cheeseburger Egg Rolls
Dice strips of bacon. Place bacon in a skillet and cook over medium heat until cooked to your preference. Remove bacon with a slotted spoon and drain on a paper towel-lined dish. Dispose of the bacon fat, reserving 2 tbsp for cooking.
Add the diced onions to the skillet and cook over medium heat until the onions begin to soften. Add the ground beef and cook until the meat is cooked through, breaking up the beef into small crumbles as it cooks. Add the garlic and cook for 1 to 2 minutes.
Add the cabbage and cook until heated through.
Stir in the ketchup, mustard, Worcestershire, and chopped pickles. Allow the mixture to cool to room temperature.
Remove an egg roll wrapper from the package and place on the work surface. Cover the remaining wrappers with a damp paper towel to prevent them from drying out.
With a corner of the egg roll wrapper facing towards you, place American cheese on the wrapper. Place about 1/4 cup of the filling on top of the cheese slice. Add a portion of cooked bacon on top of the filling. Fold the top corner of the wrapper down over the filling. Tightly roll the wrapper into a cylinder, tucking in the corners as you roll, until the wrapper completely encloses the filling. Moisten the exposed corner with a little water and finish wrapping so the moistened corner seals to the egg roll. The wrapper should be nice and snug and there should be no gaps to allow the filling leak out during cooking.
Place filled egg rolls onto the parchment-lined baking sheet. Keep the completed egg rolls covered with a slightly damp paper towel while you finish making the rest of the egg rolls.
Heat the oil in a deep saucepan, dutch oven, or deep fryer to 365 degrees F (185 degrees C).
Carefully place 2 or 3 egg rolls at a time into the hot oil and fry for about 4 or 5 minutes, turning the egg rolls over once, until they turn a nice golden brown.
Remove the egg rolls from the oil and drain on paper towels.
Allow egg rolls to cool for about five minutes before serving.
Sauce
In a small bowl, mix the mayonnaise, ketchup, mustard, worcestershire, salt and pepper.
Dip your crunchy and crispy egg rolls into the sauce and enjoy.
