Crispy egg roll wrappers stuffed with seasoned beef, melty cheddar, and tangy pickle—everything you love in a cheeseburger, hand-held.Perfect for game day snacking or a fun weeknight appetizer.
Warm a large skillet over medium-high heat. Brown the beef, breaking it up as it cooks.
Drain excess fat. Stir in onion and cook until softened, about 3–4 minutes. Add garlic and cook 30 seconds.
Season with salt and pepper. Stir in ketchup, mustard, and Worcestershire. Simmer 1 minute to thicken.
Remove from heat. Fold in pickles and cheddar. Let the mixture cool until warm, not hot.
Set a wrapper on a diagonal. Spoon about 2–3 tablespoons filling near the bottom corner.
Roll the corner over the filling, fold in sides, and roll tight. Brush the top corner with water to seal.
Repeat with remaining wrappers and filling. Keep rolled pieces covered with a towel.
Heat oil to 350°F in a deep pot. Fry rolls in batches until golden, 3–4 minutes, turning once.
Drain on a rack or paper towels. Rest 2 minutes before serving so the cheese sets.
Notes
For a lighter option, brush with oil and bake at 425°F for 12–15 minutes, flipping once, or air-fry at 400°F for 8–10 minutes. Try dipping in burger sauce (ketchup, mayo, a dash of mustard, and pickle juice). Freeze assembled, uncooked rolls on a sheet tray, then bag; fry from frozen, adding 1–2 minutes.This recipe is an original creation inspired by classic Cheeseburger Spring Rolls Recipe flavors. All ingredient ratios and instructions are independently developed.