Cheeseburger Egg Rolls with Special Sauce Recipe
This recipe transforms classic cheeseburger flavors into crispy, deep-fried egg rolls, served with a savory, tangy 'special sauce'. Ground chuck, bacon, cheese, and fresh ingredients are wrapped in egg roll skins, then fried until golden. It’s a creative and crowd-pleasing appetizer or snack that combines familiar tastes with a fun, portable format.
Equipment
- 1 Large Skillet For browning meat and bacon
- 2 Mixing Bowls One for sauce, one for filling
- 1 Deep Pot or Dutch Oven For deep-frying egg rolls
- 1 Slotted Spoon or Spider For safely removing fried egg rolls
- 1 Box Grater or Microplane For grating onion and garlic
Ingredients
Main
- 1 pound ground chuck
- 1/2 cup grated yellow onion from 1 small onion
- 4 bacon slices chopped
- 1 tablespoon grated fresh garlic
- 1 1/2 tablespoons soy sauce
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 1 tablespoon peanut oil
- 4 cups thinly sliced romaine lettuce
- 1/2 cup finely chopped dill pickles
- 3 tablespoons mayonnaise
- 1 tablespoon yellow mustard
- 16 5 1/2-in. square egg roll wrappers
- 8 3/4-oz. slices sharp Cheddar cheese, halved
- 1 large egg lightly beaten
- 1 tablespoon water
- 1/4 cup cornstarch
- 1/4 cup ketchup
- 1/4 cup mayonnaise
- 1 tablespoon soy sauce
- 1 tablespoon seasoned rice vinegar
- 1 1/2 teaspoons granulated sugar
- 1/4 teaspoon cayenne pepper
- 8 cups peanut oil
- 1 tablespoon toasted sesame seeds
Instructions
- In a small bowl, whisk together 1/4 cup ketchup, 1/4 cup mayonnaise, 1 tablespoon soy sauce, 1 tablespoon seasoned rice vinegar, 1 1/2 teaspoons granulated sugar, and 1/4 teaspoon cayenne pepper. Chill until ready to serve.
- In a large skillet, cook 1 pound ground chuck and 4 chopped bacon slices over medium-high heat until browned. Drain off excess fat.
- Add 1/2 cup grated yellow onion, 1 tablespoon grated fresh garlic, 1 1/2 tablespoons soy sauce, 1 teaspoon kosher salt, and 1 teaspoon black pepper to the skillet. Cook, stirring, for 3-5 minutes until onion is softened.
- Remove skillet from heat and transfer the meat mixture to a large bowl. Stir in 4 cups thinly sliced romaine lettuce, 1/2 cup finely chopped dill pickles, 3 tablespoons mayonnaise, and 1 tablespoon yellow mustard until well combined.
- In a small bowl, whisk 1 large egg with 1 tablespoon water to create an egg wash. Lay egg roll wrappers flat on a clean surface.
- Place a halved 3/4-oz sharp Cheddar cheese slice in the center of each wrapper, then top with approximately 2-3 tablespoons of the meat filling.
- Fold one corner of the wrapper over the filling, then fold in the side corners. Brush the remaining corner with egg wash and roll tightly to seal, creating a compact egg roll.
- Pour 8 cups peanut oil into a deep pot or Dutch oven and heat to 350-375°F (175-190°C).
- Carefully place 3-4 egg rolls at a time into the hot oil. Fry for 3-5 minutes, turning occasionally, until golden brown and crispy.
- Remove egg rolls with a slotted spoon to a wire rack set over paper towels to drain. Sprinkle with 1 tablespoon toasted sesame seeds and serve immediately with the special sauce.
Notes
For the meat mixture, ensure you drain any excess fat after browning the beef and bacon to prevent a greasy final product. Finely grate the onion and garlic to integrate seamlessly, avoiding raw texture. When wrapping, practice consistent filling amounts and a tight seal with the egg wash to prevent blowouts during frying. Maintaining a steady oil temperature between 350-375°F (175-190°C) is crucial for even browning and a crisp exterior without overcooking the interior; fry in small batches to avoid temperature drops. For optimal cheese melt and adhesion, place the sharp Cheddar directly on the wrapper before adding the meat.