Description
Craving a fun, crispy twist on a classic cheeseburger? Cheeseburger Egg Rolls are the perfect fusion of juicy burger flavors wrapped in a golden, crunchy egg roll wrapper
Ingredients
For the Filling
- Ground Beef or Turkey (1 pound): Provides the hearty, savory base, mimicking a burger patty. Turkey offers a leaner option.
- Small Onion (1, finely chopped): Adds sweet, aromatic flavor when cooked with the meat.
- Shredded Cheddar Cheese (1 cup): Delivers melty, sharp cheeseburger flavor.
- Ketchup (¼ cup): Brings tangy, sweet tomato flavor, a classic burger condiment.
- Yellow Mustard (1 tablespoon): Adds zesty, sharp notes for authentic burger taste.
- Worcestershire Sauce (1 tablespoon): Enhances umami depth and savory richness.
- Salt and Pepper (to taste): Balances and enhances all flavors.
For Assembly and Frying
- Egg Roll Wrappers (12-15): Creates the crispy, golden shell to encase the filling.
- Large Egg (1, beaten): Acts as a glue to seal the wrappers, preventing leaks during frying.
- Vegetable Oil (for deep frying): Ensures a crispy, evenly cooked exterior at high heat.
Substitutions and Variations
- Ground Beef/Turkey: Swap for ground chicken, pork, or plant-based meat for vegetarian. Use crumbled tofu or mushrooms for a meat-free option.
- Onion: Replace with ½ teaspoon onion powder or ¼ cup chopped green onions for a milder flavor.
- Cheddar Cheese: Try Monterey Jack, pepper Jack, or American cheese for different flavors; use dairy-free cheese for lactose-free.
- Ketchup/Mustard: Substitute with barbecue sauce or spicy mustard for a twist, or use sriracha for heat.
- Worcestershire Sauce: Swap for soy sauce, tamari (gluten-free), or balsamic vinegar for umami.
- Egg Roll Wrappers: Use wonton wrappers for smaller bites or spring roll wrappers for a thinner crust (adjust frying time).
- Oil: Canola, peanut, or sunflower oil work well for frying; avoid olive oil due to its low smoke point.
- Add-Ins: Mix in ¼ cup diced pickles, bacon bits, or jalapeños for extra burger flair.
Pro Tip: Use freshly shredded cheese for better melting, and ensure egg roll wrappers are kept covered with a damp cloth to prevent drying out during assembly.
Instructions
- Cook the Filling:
- Heat a large skillet over medium-high heat. Add 1 pound ground beef (or turkey) and 1 finely chopped small onion, breaking up the meat with a spatula as it cooks.
- Cook until the beef is fully browned and no longer pink, about 5-7 minutes. Drain excess fat with a slotted spoon or tilt the pan to remove grease.
- Tip: Leave a little fat for flavor but remove excess to avoid soggy filling.
- Season and Add Cheese:
- Stir in 1 cup shredded cheddar cheese, ¼ cup ketchup, 1 tablespoon yellow mustard, 1 tablespoon Worcestershire sauce, and salt and pepper to taste.
- Cook, stirring, until the cheese melts completely, about 1-2 minutes. Remove from heat and let cool slightly (5-10 minutes) to make wrapping easier.
- Tip: Cool filling prevents wrappers from becoming soggy or tearing during assembly.
- Assemble Egg Rolls:
- Place an egg roll wrapper on a clean surface with one corner facing you (diamond shape).
- Spoon about 2 tablespoons of the filling into the center of the wrapper.
- Fold the bottom corner up over the filling, tuck in both side corners tightly, then roll toward the top corner. Brush the top corner with beaten egg to seal the edge.
- Repeat with 12-15 wrappers, keeping unused wrappers covered to prevent drying.
- Tip: Don’t overfill to avoid leaks; press gently while rolling to keep rolls tight.
- Heat Oil:
- In a deep fryer or large, deep skillet, heat vegetable oil to 350°F (175°C). Use enough oil to fully submerge the egg rolls (about 2-3 inches deep in a skillet).
- Test oil readiness by dropping a small piece of wrapper in; it should sizzle immediately but not burn.
- Tip: Use a thermometer for accurate temperature to ensure crispy, not greasy, egg rolls.
- Fry Egg Rolls:
- Carefully add 3-4 egg rolls at a time to the hot oil, avoiding overcrowding to maintain oil temperature.
- Fry for 2-3 minutes per side, turning with tongs, until golden brown and crispy all over (4-6 minutes total).
- Tip: Watch closely to avoid overcooking; adjust heat if oil gets too hot or cools down.
- Drain and Serve:
- Use a slotted spoon to remove egg rolls and transfer to a plate lined with paper towels to drain excess oil.
- Serve hot with dipping sauces like ketchup, mustard, special sauce, or ranch (makes 12-15 egg rolls, 4-6 servings).
- Tip: Serve immediately for maximum crunch; cut in half diagonally for a fun presentation.
Cooking Tips:
- Cool Filling: Warm filling can tear wrappers; let it cool to room temperature or refrigerate briefly.
- Seal Tightly: Ensure edges are well-sealed with egg wash to prevent filling from leaking during frying.
- Maintain Oil Temp: Fry in small batches and adjust heat to keep oil at 350°F for crispy results.