Cheeseburger Spring Rolls Recipe

Prep

Peel and halve the onion; slice one half very thin and finely dice the other half (you'll sauté the thin slices to caramelize and use diced onion in the beef). Mince the garlic and finely chop the dill pickles.

Caramelize onions

Heat a large skillet over medium heat and add the butter. Add the thin-sliced onion and a pinch (about 1/8 tsp) of salt. Cook, stirring occasionally, until the onion is soft and golden-brown, 12–15 minutes. Remove caramelized onion to a small bowl and set aside.

Cook the beef

Increase heat to medium-high, add the ground beef to the same skillet, breaking it into small pieces. Add the diced onion and minced garlic. Cook until the beef is browned and no pink remains, 6–8 minutes. Drain excess fat if necessary, leaving about 1 tbs drippings for flavor.

Season and finish filling

Reduce heat to medium. Stir in Worcestershire sauce, ketchup, mustard, chopped pickles, caramelized onion, kosher salt, and black pepper. Taste and adjust seasoning. Remove skillet from heat and let the mixture cool for 8–10 minutes (warm, not hot) so it won't melt the wrappers. Once slightly cooled, fold in the shredded cheddar so the cheese is evenly distributed but not fully melted.

Prepare egg wash and wrappers

In a small bowl whisk the egg with 1 tbs water to make an egg wash. Lay one egg roll wrapper on a clean work surface in a diamond shape (point toward you). If your kitchen is dry, cover remaining wrappers with a damp towel to prevent them from drying out.

Portion the filling

Place about 2 tbs to 3 tbs of the cooled cheeseburger filling (roughly 2–3 tablespoons) in the lower third of the wrapper, leaving 1/2 inch at the edges. Do not overfill—aim for tight rolls to prevent bursting.

Roll the wrapper

Brush the exposed edges of the wrapper lightly with the egg wash. Fold the bottom corner up over the filling, then fold in the left and right corners snugly, and roll the wrapper up to seal. Press gently to secure. Repeat with remaining wrappers and filling. If you like extra crispness, lightly brush each roll with the optional 1 tbs vegetable oil before frying.

Heat the oil

Pour the 4 cups of vegetable oil into a heavy-bottomed pot or deep fryer so it is 2–3 inches deep. Heat the oil over medium-high heat to 350°F (175°C). Use a thermometer to maintain temperature; adjust heat as needed so the oil stays around 325–350°F while frying.

Fry the spring rolls

Working in batches (do not crowd the pot), carefully add 3–4 spring rolls to the hot oil. Fry, turning occasionally, until golden brown and crisp, about 2–3 minutes per batch. Use a slotted spoon to transfer rolls to a paper towel–lined tray to drain. Repeat with remaining rolls, letting the oil return to temperature between batches.

Alternative: Bake

If you prefer baking, preheat the oven to 425°F (220°C). Place rolls seam-side down on a parchment-lined baking sheet, brush lightly with oil, and bake 12–15 minutes, turning once, until crisp and golden.

Finish

Let the rolls rest 2–3 minutes after frying. The filling will be very hot—allow time to cool slightly before serving so the cheese sets a bit.

Make burger-style sauce

In a small bowl combine the mayonnaise, ketchup, yellow mustard, dill pickle relish, and hot sauce (if using). Stir until smooth. Taste and adjust proportions to preference. Chill until ready to serve.

Serve a shallow bowl of the dipping sauce alongside the warm cheeseburger spring rolls.