Description
Delicious Cheeseburger Spring Rolls combining classic cheeseburger flavors with crispy fried spring roll wrappers, perfect as a fun appetizer or snack.
Ingredients
Scale
Filling
- 1 pound ground beef (80/20 for best flavor)
- 1 small onion, finely diced
- 2 tablespoons ketchup
- 1 tablespoon yellow mustard
- 1 teaspoon Worcestershire sauce
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Kosher salt and freshly cracked black pepper, to taste
- 1 cup shredded cheddar or American cheese
- 1/4 cup finely chopped dill pickles
Spring Rolls & Sealant
- 12 spring roll wrappers (thawed if frozen)
- 2 tablespoons flour plus 3 tablespoons water (mixed into a paste for sealing)
Cooking
- Oil for frying (or spray for air frying)
Dipping Sauces
- Mix of ketchup and mayonnaise
- Sweet chili sauce and sour cream
Instructions
- Cook the Beef and Onion: Heat a skillet over medium-high heat and cook the ground beef and finely diced onion until browned and crispy around the edges, about 7 minutes. Drain all grease from the skillet.
- Mix the Flavorings: Stir in ketchup, yellow mustard, Worcestershire sauce, garlic powder, onion powder, kosher salt, and freshly cracked black pepper. Cook for an additional minute then remove from heat and let the mixture cool for 5 minutes.
- Add Cheese and Pickles: Once cooled slightly, fold in shredded cheddar or American cheese and finely chopped dill pickles until evenly combined with the beef mixture.
- Prepare the Wrappers: Keep the spring roll wrappers covered with a damp towel to prevent drying out while you assemble the rolls.
- Assemble the Spring Rolls: Place about 2 tablespoons of the beef filling in the center of each wrapper. Fold the sides inward and roll tightly like a burrito. Seal the edges with the flour and water paste to ensure the rolls stay closed during cooking. Avoid overfilling to prevent bursting.
- Fry the Rolls: Heat oil in a deep pan to 350°F. Fry 3 to 4 rolls at a time for 3 to 4 minutes or until golden brown and crispy. Remove and drain on paper towels.
- Air Fry Option: Alternatively, spritz the assembled rolls lightly with oil and air-fry at 390°F for 10 to 12 minutes, flipping halfway through for even crispness.
- Serve: Serve hot with dipping sauces such as a mix of ketchup and mayonnaise or a blend of sweet chili sauce and sour cream.
- Freeze for Later: Freeze uncooked rolls on a parchment-lined tray, then transfer to a zip-top bag once solid. Cook from frozen by adding 1 to 2 minutes to the fry or air-fry time.
Notes
- Use 80/20 ground beef for the best flavor and moisture balance.
- If you do not have Worcestershire sauce, a splash of soy sauce can be a substitute with slightly different flavor.
- Keep spring roll wrappers covered with a damp towel to prevent them from drying and cracking.
- Do not overfill wrappers to avoid bursts during frying or air frying.
- Drain excess grease from the cooked beef to keep the filling from becoming soggy.
- Air frying reduces oil usage but still yields crispy rolls.
- These spring rolls can be frozen uncooked and cooked directly from frozen with minor adjustments to cooking time.
Nutrition
- Serving Size: 1 spring roll
- Calories: 220 kcal
- Sugar: 2 g
- Sodium: 380 mg
- Fat: 14 g
- Saturated Fat: 6 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 13 g
- Fiber: 1 g
- Protein: 10 g
- Cholesterol: 40 mg
