Cheeseburger egg rolls are the hot new appetizer in so many restaurants. I had my first order at the local Applebee’s near the theater where Marc was performing. It was the place to go after his shows for their late night specials on drinks and appetizers! So I tried their cheeseburger egg rolls and fell instantly in love. When the show finished, I missed them so I had to recreate them at home. They were easier to make than they seemed and so fun!
For a dipping sauce I quickly stirred ketchup and ranch dressing together. It was the perfect complement to the cheeseburger egg rolls and helped to cool down the bit of heat! When I bit in I was in heaven. The egg roll wrapper was so crispy with that beefy, cheesy and flavorful filling. I also tested whether these could be made ahead. They could! Bonus! I reheated the leftovers in the oven the next day for 10 minutes at 350 on a sheet tray and they were great. It wasn’t quite the same as fresh out of the fryer but still crispy on the outside and delicious. Hope you all enjoy this incredible party bite!
Inspired by the yummy appetizers at several restaurants, these cheeseburger egg rolls are such a flavorful and fun party bite!
- 1 dash olive oil
- 1 whole onion diced small
- 1 pound ground beef
- 1 teaspoon Lawry's seasoned salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon crushed red pepper
- 1 dash worcestershire sauce
- 1 tablespoon tomato paste
- 1 cup extra sharp shredded cheddar cheese
- 12 whole egg roll wrappers
- Vegetable oil as needed for frying
- 1/2 cup ketchup
- 1/4 cup ranch dressing
- First, prepare the filling. Heat the olive oil in a skillet over medium high heat. Add the onion and let it soften and become fragrant for a minute. Then add in the ground beef and break it up as it browns. While it cooks, season it with the seasoned salt, garlic powder, smoked paprika and crushed red pepper. Once the beef is browned, add the Worcestershire and tomato paste. Let them cook in for a minute while you stir everything together. Take the pan off of the heat and finish the mixture by stirring in the cheddar cheese. It will melt right in.
- Set up a sheet tray lined with a silicone mat or parchment paper to hold the egg rolls and also have 2 damp paper towels, a bowl of water and pastry brush handy. Place one of the damp paper towels on the stack of egg roll wrappers to keep them from drying out. Take the first egg roll wrapper and place it on a clean surface with a corner facing you. Brush it all around the edge with water, then scoop 1/4 cup of the beef and cheddar filling onto it. Pull the top corner down over the filing toward you and fold in the sides, then keep rolling it up tightly while you tuck in the sides. Transfer the egg roll to the sheet tray and cover it with the other damp paper towel. Repeat until all 12 egg rolls are formed.
- Take a large stainless steel pan with deep sides and fill it with about 2 inches of vegetable oil. Heat it up and use a deep fry thermometer to make sure the temperature gets to and stays at around 350. Fry the egg rolls in 3 batches of 4 for about 2 minutes on each side. They should get crispy and golden brown. Remove them to a plate lined with paper towel to drain. While they fry, make the easy dipping sauce by just stirring the ketchup and ranch dressing together. Cut each of the egg rolls in half diagonally, then serve them immediately with the dipping sauce!