These Cheeseburger Eggs Rolls are pan fried to crispy perfection with a cheesy burger filling, then dunked in creamy Big Mac sauce. The combination may sound weird, but I promise it's a must try appetizer! It's always a hit on game day and will be a crowd favorite.
The last time we went to Disney I was starving at the Magic Kingdom and there was a little stand open with cheeseburger egg rolls. I thought it was super weird, but I'm always down to try something new.
They were absolutely delicious and I've been thinking about them ever since. I had to re-create them at home and these taste just like them (okay mine might be better). 🤪
For more fun appetizer ideas, try these Loaded Potato Skins, Wonton Taco Cups, and Hot Honey Chicken Tenders.
Jump to:
Why you'll Love This Appetizer:
- Unique. My favorite part of this appetizer is it's a weird flavor combo, but incredibly delicious.
- Easy to Make. Super simple step by step instructions with pictures.
- A Game Day Must. This is one of those recipes friends and family will ask you to make on repeat.
- Big on Flavor. Cheesy burger filling is tucked inside crispy egg rolls with the best dipping sauce. These are impossible to stop eating!
For more ground beef appetizers, check out these Taco Pinwheels, Queso Dip on the Traeger, Meatball Sliders, Cheeseburger Sliders, and Sweet Chili Meatballs.
Ingredients:
Ground Beef: I recommend a 85/15 lean to fat ratio for this recipe. It stays juicy without making a ton of extra grease in the pan. If you use 80/20, remove some of the grease in the pan with a paper towel before adding in the Big Mac sauce.
Egg Roll Wraps: Make sure to buy Egg Roll Wraps, not Wonton Wraps. We need the larger size. If you have leftover egg roll wraps, try these Redneck Egg Rolls with Pulled Pork.
Cornstarch: It's important to make the cornstarch slurry because it acts like a glue and holds the egg rolls together when frying.
Vegetable Oil: As much as I don't love using seed oils, this is the best way to get that crispy, blistered exterior on the egg rolls. It's neutral tasting oil with a high burning point.
*Find the full recipe ingredients and quantities in the recipe card below.
Substitutions and Variations:
- The American Cheese can be white or yellow, or you can swap it out with another cheese, like cheddar. If you use a different cheese, I do recommend shredding it from a block or it won't melt well. The pre-shredded bagged cheese uses preservatives that don't melt well.
- Feel free to swap out the dill relish with sweet relish for a sweeter flavor.
- If you don't want to use vegetable oil, avocado oil would be a solid choice because of its high burning point, but I haven't tested it.
If you love cheeseburgers, you'll want to try these Cheeseburger Bowls and Blackstone Smash Burgers.
How to Make Cheeseburger Egg Rolls:
Step 1: Make the Big Mac Sauce: In a large bowl combine mayonnaise, ketchup, mustard, dill relish and Worcestershire sauce. Whisk well. Reserve ½ cup of sauce for the ground beef and refrigerate the rest of the sauce to use for dipping the egg rolls at serving.
Step 2: In a large skillet over medium heat on the stovetop, add in the ground beef and begin to break apart. Toss in the onions and salt and pepper. Continue to cook until the ground beef is no longer pink and the onions are nice and softened. Once browned, reduce the heat to low and stir in the reserved ½ cup of Big Mac sauce. Place the cheese on top of the beef and allow to melt for a minute or two, then stir. Set the filling aside off the heat.
Step 3: Remove the egg rolls wrappers from the fridge. In a bowl, whisk together the cornstarch and water until smooth. (1) Place each egg roll in a Diamond shape position. Load a few tablespoons of beef filling into the center of the egg roll. (2) Fold the bottom portion (v-shape) up over the filling. (3) Then, fold in both sides to make it look like an open envelope. Dip your finger in the cornstarch mixture and run it along the upper open edge of the egg roll. (4) Lastly, fold it over to seal.
Step 4: Heat the vegetable oil over medium high heat in a large skillet on the stovetop. Once the oil is shimmering and hot, carefully add in the egg rolls. The oil should sizzle as soon as they enter the pan. Flip once crispy, about 1-2 minutes on each side. Transfer to a paper towel lined plate or cookie sheet with rack.
Step 5: Serve the egg rolls with the remaining dipping sauce in the fridge. Enjoy!
Expert Tips:
- Leave the egg roll wrappers in the fridge until right before using.
- The cornstarch slurry acts as a glue for sealing the egg rolls. Don't skip that step.
- Make sure the oil is really hot and shimmering before adding the egg rolls into the skillet.
For more football favorites, check out these Totchos, Philly Cheesesteak Calzones, and Fried Pickle Dip. Check out these top 10 Super Bowl foods too!
More Appetizers YOU wILL Love:
If you tried this Cheeseburger Egg Rolls Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it goes in the 📝 comments below. I love hearing from you!
PrintRecipe
Cheeseburger Egg Rolls with Big Mac Dipping Sauce
- Total Time: 35 minutes
- Yield: 10 egg rolls 1x
Description
These Cheeseburger Eggs Rolls are pan fried to crispy perfection with a cheesy burger filling, then dunked in creamy Big Mac sauce.
Ingredients
Big Mac Dipping Sauce:
- ½ cup mayonnaise
- 3 tablespoons ketchup
- 2 tablespoons yellow mustard
- 1 tablespoon dill relish
- 1 teaspoon Worcestershire sauce
Egg Rolls:
- 1 lb ground beef (preference for 85/15)
- ½ cup yellow onion, diced
- ½ teaspoon salt
- ⅛ teaspoon black pepper
- 8 slices American cheese (deli style sandwich slices)
- 1 teaspoon cornstarch
- 2 tablespoons water
- 10 egg roll wrappers
- ½ cup vegetable oil
Instructions
- Make the Big Mac Sauce: In a large bowl combine mayonnaise, ketchup, mustard, dill relish and Worcestershire sauce. Whisk well. Reserve ½ cup of sauce for the ground beef and refrigerate the rest of the sauce to use for dipping the egg rolls at serving.
- In a large skillet over medium heat add in the ground beef and begin to break apart. Toss in the onions and salt and pepper. Continue to cook until the ground beef is no longer pink and the onions are nice and softened. Once browned, reduce the heat to low and stir in the reserved ½ cup of Big Mac sauce. Place the cheese on top of the beef and allow to melt for a minute or two, then stir. Set the filling aside off the heat.
- Remove the egg rolls wrappers from the fridge. In a bowl, whisk together the cornstarch and water until smooth. (1) Place each egg roll in a Diamond shape position. Load a few tablespoons of beef filling into the center of the egg roll. (2) Fold the bottom portion (v-shape) up over the filling. (3) Then, fold in both sides to make it look like an open envelope. Dip your finger in the cornstarch mixture and run it along the upper open edge of the egg roll. (4) Lastly, fold it over to seal.
- Heat the vegetable oil over medium high heat in a large skillet on the stovetop. Once the oil is shimmering and hot, carefully add in the egg rolls. The oil should sizzle as soon as they enter the pan. Flip once crispy, about 1-2 minutes on each side. Transfer to a paper towel lined plate or cookie sheet with rack.
- Serve the egg rolls with the remaining dipping sauce in the fridge. Enjoy!
Notes
- Leave the egg roll wrappers in the fridge until right before using.
- The cornstarch slurry acts as a glue for sealing the egg rolls. Don't skip that step.
- Make sure the oil is really hot and shimmering before adding the egg rolls into the skillet.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: skillet stovetop
- Cuisine: American
Danielle says
I get your recipes via emails, when I saw this I was like oh this has potential and no deep frying, I hate deep frying lol.
I will try this at one point, will tell you how it went. I am in Canada, never been to Disney 🙂 Only Tampa Bay once upon a time yrs ago. lol.
Thank you, love your recipes 🙂