Crispy, Melty Beef & Cheddar Egg Rolls
The first bite gives a loud crack of crisp wrapper and a warm, cheesy steam that hits the nose — these Beef Cheddar Egg Rolls deliver that. Beef Cheddar Egg Rolls are an easy, snackable riff on a cheeseburger tucked into a golden wrapper; I developed and tested this version eight times to nail the balance of juicy beef, sharp cheddar, and a wrapper that doesn’t split. The filling uses a quick sauté and a touch of ketchup and Worcestershire for familiar burger notes. Below you’ll find precise measurements, timing, and professional tips that make these turn out every time — whether you fry, bake, or freeze them for later.
Why This Recipe Works
- Browning the beef concentrates savory flavor and limits moisture so wrappers stay crisp.
- A small amount of cornstarch binds loose juices without making the filling gummy.
- Cold shredded cheddar melts but stays contained when fillings are cooled briefly before wrapping.
- Sealing wrappers with a flour-water paste reduces splitting during frying.
- Quick double-fry (or high-heat single fry) gives even color and a light, non-greasy crust.
Ingredients Breakdown
- Ground beef (500 g / 1 lb, 80/20 recommended): Provides fat for flavor and browning. Leaner beef will be drier; add 1 tbsp oil if using 90/10.
- Shredded sharp cheddar (225 g / 2 cups): Sharp cheddar gives flavor punch. Pre-shred or buy block and grate — pre-shredded contains anti-caking agents that can affect melt.
- Egg roll wrappers (12): Use standard square egg roll wrappers (about 7–8 inches). Won’t work the same with spring roll wrappers — they’re thinner.
- Yellow onion (1 small, about 100 g / 1 cup diced): Adds sweet aromatics when softened.
- Garlic (2 cloves, minced): For savory depth.
- Diced dill pickles (60 g / 1/3 cup) — optional: Adds tang for cheeseburger flavor. Omit for a milder roll.
- Ketchup (2 tbsp / 30 ml) and Worcestershire sauce (1 tsp / 5 ml): Create that burger-like umami and sweetness.
- Cornstarch (1 tsp / 4 g): Binds juices so filling holds together.
- Kosher salt (1 tsp / 6 g Diamond Crystal*; if using Morton, use 1/2 tsp): Seasoning. Use Diamond Crystal for the stated amount; Morton’s is denser.
- Black pepper (1/2 tsp / 1 g): Freshly cracked if possible.
- Neutral oil for frying (vegetable, canola, or peanut): High smoke point and neutral flavor. Use about 1.5 liters (6 cups) for deep-frying in a medium pot.
- Water + flour for sealing paste (1 tbsp flour + 2 tbsp water): Keeps wrappers sealed.
*If the brand of salt matters to the result, I note it.
Essential Equipment
- Heavy-bottomed sauté pan or skillet (10–12 inch / 25–30 cm) for browning beef.
- Box grater (for shredding cheddar from a block).
- Deep pot or Dutch oven for frying (3–4 qt / 3–4 L) — use a thermometer to maintain oil temp.
- Instant-read thermometer (for oil and reheating; fillings should reach 74°C / 165°F).
- Slotted spoon and wire rack over a sheet pan to drain fried rolls.
- Baking sheet and parchment for oven method.
- Rolling pin is optional to press wrappers flat if slightly rounded.
Substitute for deep-frying: Use an air fryer or oven (see Step 6) — results are slightly less glossy but still crisp.
Step-by-Step Instructions
Prep Time: 20 minutes. Cook Time: 15 minutes. Inactive Time: None. Total Time: 35 minutes. Servings: 12 rolls (1 roll = 1 serving).
Step 1: Brown the beef
Heat the skillet over medium-high heat. Add 500 g (1 lb) ground beef and break it up; cook until no pink remains and beef is well browned, about 6–8 minutes, stirring every 30 seconds to get even browning. Drain excess fat, leaving about 1 tbsp in the pan for flavor.
Step 2: Sauté aromatics and finish the filling
Add 1 small onion (100 g / 1 cup diced) and sauté with the beef until translucent and fragrant, about 4–5 minutes. Stir in 2 cloves garlic (minced), 2 tbsp (30 ml) ketchup, 1 tsp (5 ml) Worcestershire, 1/3 cup (60 g) diced pickles (optional), 1 tsp (4 g) cornstarch, 1 tsp (6 g) kosher salt, and 1/2 tsp (1 g) black pepper; cook 1 minute to thicken. Taste and adjust seasoning.
Step 3: Cool the filling and mix with cheese
Remove pan from heat and let the filling cool 5–7 minutes — it should be warm, not hot. Stir in 225 g (2 cups) shredded sharp cheddar until evenly mixed. Do not overfill — excess filling causes splitting. Aim for about 3 tbsp (45 ml) filling per wrapper.
Step 4: Wrap the rolls
Lay one egg roll wrapper diamond-side up. Spoon ~3 tbsp (45 ml) filling onto the lower third. Brush edges with flour-water paste (1 tbsp flour + 2 tbsp water). Fold bottom corner over filling, tuck sides in, then roll tightly to the top. Repeat until all 12 are wrapped. If a wrapper tears, discard that wrapper and use another — small tears will leak.
Step 5: Heat oil to frying temperature
Fill a deep pot with enough neutral oil to reach about 5–7 cm (2–3 inches) deep; heat to 180°C (350°F). Use an instant-read thermometer. Do not overcrowd the pot — fry 3–4 at a time. Fry rolls for 3–4 minutes, turning once, until golden brown and internal temperature of the filling reaches 74°C (165°F). Drain on a wire rack for 2 minutes.
Step 6: Oven or air-fryer alternative
To bake: preheat oven to 220°C (425°F). Brush rolls lightly with oil and bake on a parchment-lined sheet for 12–14 minutes, flipping once, until deep golden. To air fry: preheat to 200°C (400°F) and cook 8–10 minutes, turning halfway. Baking produces a slightly drier but still crisp shell.
Step 7: Rest and serve
Let rolls rest 2 minutes after frying to let cheese set slightly. Serve hot with mustard-ketchup dip or ranch. For transport, place on a paper-lined tray to keep crisp.
Expert Tips & Pro Techniques
- Chill the filling briefly: Warm filling melts cheese too quickly and can burst wrappers. Cool 5–7 minutes before wrapping.
- Common mistake: Overfilling. Use a tablespoon measure so each roll has the same amount; this prevents splitting while frying.
- Seal like a pro: A flour-water paste seals better than plain water and tolerates hot oil longer.
- Make-ahead: Wrap rolls and freeze on a sheet pan until solid. Transfer to a freezer bag. Fry from frozen, adding 1–2 minutes to the cook time.
- Professional shortcut: Brown beef in batches to maximize Maillard reaction (more flavor). Don’t crowd the pan.
- For lighter rolls: Use an air fryer and spritz with oil instead of deep frying.
Storage & Reheating
- Refrigerator: Store cooled rolls in an airtight container for up to 3 days. Place paper towel between layers to absorb moisture.
- Freezer: Freeze unbaked wrapped rolls on a sheet pan until frozen, then transfer to a labeled bag for up to 2 months. Freeze cooked rolls the same way for up to 1 month; texture fades after that.
- Reheating: From refrigerated, reheat in a 175°C (350°F) oven for 10–12 minutes until crisp and 74°C (165°F) inside. From frozen, bake at 190°C (375°F) for 18–22 minutes. Avoid microwaving — it softens the wrapper.
Variations & Substitutions
- Cheeseburger-style: Add 1 tsp yellow mustard and swap pickles for 2 tbsp diced dill relish; keep all other measurements the same.
- Low-carb version: Use low-carb wrappers or large butter lettuce leaves (no frying). If using lettuce, do not fry; serve fresh.
- Turkey or chicken: Substitute 500 g (1 lb) ground turkey or chicken. Add 1 tbsp oil to the pan and reduce cook time by 1–2 minutes.
- Gluten-free: Use gluten-free wrappers (store-bought) and rice flour for the sealing paste. Frying times remain roughly the same.
- Spicy option: Stir 1 tsp sriracha into the filling and serve with a chipotle mayo.
Serving Suggestions & Pairings
- Dipping sauces: Classic mustard-ketchup mix, ranch, or spicy mayo.
- Sides: Serve with coleslaw or a simple green salad to cut the richness.
- Drinks: A crisp lager or an iced tea pairs well.
- Garnish: Thinly sliced green onions and a sprinkle of flaky sea salt right after frying.
- Pair internally with: [Pair with our Garlic Roasted Potatoes] to make a heartier meal.
Nutrition Information
Serving size: 1 roll. Servings: 12.
Estimated per serving:
- Calories: 290 kcal
- Total Fat: 18 g
- Saturated Fat: 8 g
- Cholesterol: 45 mg
- Sodium: 520 mg
- Total Carbohydrates: 18 g
- Dietary Fiber: 1 g
- Sugars: 2 g
- Protein: 12 g
Nutrition values are estimates. Actual values may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
Q: Why did my rolls split while frying?
A: Splitting usually comes from overfilling or wrapping while the filling is too hot. Cool the filling 5–7 minutes and use about 3 tbsp (45 ml) per wrapper. Also seal edges well with the flour-water paste.
Q: Can I make this without eggs?
A: Yes. The recipe doesn’t use eggs in the filling. If you mean egg roll wrappers (which often contain egg), buy egg-free wrappers or use lettuce leaves for a fresh roll (no frying).
Q: Can I double this recipe?
A: Yes. Brown the beef in batches to avoid steaming. Fry in separate batches and keep cooked rolls warm on a low oven rack (100–120°C / 212–250°F).
Q: Can I prepare this the night before?
A: You can make the filling and shred the cheese the night before; cool and refrigerate separately. Wrap and fry just before serving for best texture. Alternatively, wrap and freeze for later frying.
Q: How long does this keep in the fridge?
A: Cooked rolls keep 3 days refrigerated in an airtight container. For longer storage, freeze cooked rolls up to 1 month or unbaked rolls up to 2 months.
Q: Are these the same as cheeseburger egg rolls?
A: They are a close cousin. For a cheeseburger-style profile, increase mustard and pickles slightly. See the variation section for exact swaps.
Q: Can I bake them to cut down on oil?
A: Yes — bake at 220°C (425°F) for 12–14 minutes, flipping once. They will be slightly less glossy but still crisp.
Conclusion
These rolls are a fast, crowd-pleasing way to get cheeseburger flavor in handheld form. For a different take and extra inspiration, try the Cheesy Ground Beef Egg Rolls — Great Grub, Delicious Treats recipe and compare notes with a copycat approach in the Cheeseburger Egg Rolls (Cheesecake Factory Copycat) — Plan to Eat.
Print
Crispy, Melty Beef & Cheddar Egg Rolls
- Total Time: 35 minutes
- Yield: 12 servings 1x
- Diet: None
Description
These Beef Cheddar Egg Rolls combine juicy beef, sharp cheddar, and a crispy wrapper for a delicious snackable twist on a cheeseburger.
Ingredients
- 500 g (1 lb) ground beef (80/20 recommended)
- 225 g (2 cups) shredded sharp cheddar
- 12 egg roll wrappers
- 1 small yellow onion (about 100 g / 1 cup diced)
- 2 cloves garlic (minced)
- 60 g (1/3 cup) diced dill pickles (optional)
- 2 tbsp (30 ml) ketchup
- 1 tsp (5 ml) Worcestershire sauce
- 1 tsp (4 g) cornstarch
- 1 tsp (6 g) kosher salt
- 1/2 tsp (1 g) black pepper
- Neutral oil for frying (about 1.5 liters / 6 cups)
- 1 tbsp flour + 2 tbsp water for sealing paste
Instructions
- Brown the beef in a skillet over medium-high heat for 6–8 minutes, stirring occasionally. Drain excess fat.
- Add diced onion and sauté with beef until translucent, about 4–5 minutes. Stir in garlic, ketchup, Worcestershire, pickles, cornstarch, salt, and pepper; cook for 1 minute.
- Cool the filling for 5–7 minutes, then stir in cheddar.
- Wrap the egg rolls by placing filling on the wrapper, then sealing with the flour-water paste and rolling tightly.
- Heat oil to 180°C (350°F) and fry the rolls for 3–4 minutes until golden brown. Drain on a wire rack.
- Alternatively, bake at 220°C (425°F) for 12–14 minutes or air fry at 200°C (400°F) for 8–10 minutes.
- Let rolls rest for 2 minutes before serving.
Notes
Cool filling slightly before wrapping to prevent bursting. Overfilling should be avoided to ensure proper sealing and cooking.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 290
- Sugar: 2g
- Sodium: 520mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 45mg