Description
Cheeseburger Spring Rolls combine the classic flavors of a cheeseburger with the crispy, golden texture of spring rolls. Ground beef seasoned with ketchup, mustard, and Worcestershire sauce is mixed with cheddar cheese and pickles, wrapped in spring roll wrappers, and fried to perfection. Serve these crispy treats with tangy dipping sauces for a fun and flavorful 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, to taste
- Freshly cracked black pepper, to taste
- 1 cup shredded cheddar or American cheese
- 1/4 cup finely chopped dill pickles
Spring Rolls and Sealing
- 12 spring roll wrappers (thawed if frozen)
- 2 tablespoons flour
- 3 tablespoons water
For Frying and Serving
- Oil for frying
- Mix of ketchup and mayonnaise or sweet chili sauce and sour cream for dipping
Instructions
- Cook the Filling: Heat a skillet over medium-high heat. Add ground beef and diced onion, cooking until browned with crispy edges, about 5 to 7 minutes. Drain all excess grease from the skillet.
- Season the Meat: Stir in ketchup, yellow mustard, Worcestershire sauce, garlic powder, onion powder, salt, and freshly cracked black pepper. Cook and mix well, then let the filling cool for 5 minutes.
- Mix Cheese and Pickles: Once cooled slightly, fold in the shredded cheddar or American cheese and finely chopped dill pickles evenly throughout the mixture.
- Prepare the Wrappers: Keep the spring roll wrappers covered with a damp towel to prevent drying. Prepare the sealing paste by mixing 2 tablespoons of flour with 3 tablespoons of water until smooth.
- Assemble Spring Rolls: Place 2 tablespoons of the prepared filling in the center of each wrapper. Fold in the sides and roll tightly like a burrito. Seal the edges using the flour paste. Avoid overfilling to prevent bursting during cooking.
- Heat Oil for Frying: Pour about 2 inches of oil into a deep pan and heat to 350°F (175°C). Carefully fry 3 to 4 rolls at a time for 3 to 4 minutes or until golden brown. Drain on paper towels to remove excess oil.
- Optional Air Frying Step: Alternatively, spritz the assembled rolls with oil and air-fry at 390°F (199°C) for 10 to 12 minutes, flipping halfway through for even crisping.
- Serve: Serve the spring rolls hot with dipping sauces such as a mix of ketchup and mayonnaise or sweet chili sauce with sour cream for added flavor.
- Freezing and Storing: To freeze, place uncooked rolls on a parchment-lined tray until solid, then transfer them to a zip-top bag. Cook from frozen by adding 1 to 2 extra minutes to the cooking time.
Notes
- Use 80/20 ground beef for optimal flavor and moisture balance.
- Ensure the spring roll wrappers stay covered with a damp towel to prevent drying and cracking.
- The flour paste acts as a glue to seal the spring rolls securely; don't skip this step to avoid filling leakage.
- Frying in small batches prevents overcrowding and uneven cooking.
- Air frying is a great lower-oil alternative and still produces crispy rolls.
- Customize dipping sauces based on your taste preferences; try spicy mustard or ranch for variety.
- If freezing, do not thaw rolls before cooking; cook directly from frozen for best texture.
Nutrition
- Serving Size: 1 roll
- Calories: 260 kcal
- Sugar: 2 g
- Sodium: 450 mg
- Fat: 17 g
- Saturated Fat: 7 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.5 g
- Carbohydrates: 14 g
- Fiber: 1 g
- Protein: 12 g
- Cholesterol: 45 mg
