Description
Delicious Cheeseburger Spring Rolls combine seasoned ground beef, tangy pickles, and melted cheese wrapped in crispy spring roll wrappers. Perfectly fried or air-fried, these spring rolls are a fun twist on classic cheeseburgers, served with flavorful dipping sauces.
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
Wrapping and Frying
- 12 spring roll wrappers (thawed if frozen)
- 2 tablespoons flour
- 3 tablespoons water
- Oil for frying (or cooking spray for air frying)
Dipping Sauces (Optional)
- Mix of ketchup and mayonnaise
- Sweet chili sauce and sour cream
Instructions
- Cook the Filling: Heat a skillet over medium-high heat. Add ground beef and finely diced onion. Cook, stirring occasionally, until beef is browned and onions have crispy edges, about 7 minutes. Drain all excess grease from the pan.
- Season the Meat: Stir in ketchup, yellow mustard, Worcestershire sauce, garlic powder, onion powder, kosher salt, and freshly cracked black pepper. Mix well and cook for an additional minute. Remove from heat and let cool for 5 minutes.
- Add Cheese and Pickles: Once the beef mixture has cooled slightly, fold in shredded cheese and finely chopped dill pickles until evenly combined.
- Prepare Wrappers: Keep spring roll wrappers covered with a damp towel to prevent drying out. Mix 2 tablespoons flour with 3 tablespoons water to make a sealing paste.
- Assemble Rolls: Place one spring roll wrapper on a flat surface. Spoon about 2 tablespoons of the filling in the center. Fold the sides of the wrapper inward and roll tightly like a burrito, sealing the edges with the flour paste. Avoid overfilling to prevent breaking.
- Fry the Rolls: Heat about 2 inches of oil in a deep skillet to 350°F. Fry 3 to 4 spring rolls at a time for 3 to 4 minutes or until golden brown and crispy. Drain on paper towels.
- Air Fry Option: Alternatively, spritz the assembled rolls lightly with oil and cook in an air fryer at 390°F for 10 to 12 minutes, flipping halfway through for even crispness.
- Serve: Serve the spring rolls hot with dipping sauces such as a mix of ketchup and mayonnaise or sweet chili sauce paired with sour cream.
- Freeze for Later: To freeze, place uncooked rolls on a parchment-lined tray and freeze until solid. Transfer to a zip-top bag and store frozen. When cooking from frozen, add 1 to 2 minutes to frying or air frying time.
Notes
- Use 80/20 ground beef for the best flavor and moisture balance.
- Drain all grease thoroughly after cooking the beef to avoid soggy spring rolls.
- Keep wrappers covered with a damp towel to prevent them from drying out and cracking.
- Seal edges well with the flour paste to prevent filling from leaking during cooking.
- For a healthier option, use the air fryer method instead of deep frying.
- Customize the filling by adding diced jalapeños or substituting pickles for relish for different flavor profiles.
- Freeze uncooked rolls instead of cooked to maintain crispiness upon reheating.
Nutrition
- Serving Size: 1 roll
- Calories: 220 kcal
- Sugar: 2 g
- Sodium: 350 mg
- Fat: 14 g
- Saturated Fat: 6 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.2 g
- Carbohydrates: 15 g
- Fiber: 1 g
- Protein: 11 g
- Cholesterol: 45 mg
