Cheeseburger Eggrolls with Pickle, Cheddar, and Spicy Ranch Recipe
These Cheeseburger and Grillo’s Pickles® Eggrolls are a delicious fusion appetizer combining savory ground beef, tangy pickles, and melted cheddar cheese wrapped in crispy fried eggroll wrappers. Perfectly seasoned and fried to golden perfection, they offer the juicy flavors of a classic cheeseburger in a fun and portable form. Serve them with spicy ranch dressing for an extra kick.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 24 eggrolls 1x
- Category: Appetizer
- Method: Frying
- Cuisine: American
Ingredients
Scale
Filling
- 1 pound Ground Beef (80% lean or leaner)
- 1/2 cup chopped white onion
- 2 teaspoons minced garlic
- 1/4 teaspoon onion powder
- 2 cups shredded Cheddar cheese
- 1–1/2 cups Grillo’s Pickles® Dill Chips, drained and chopped
- 1 tablespoon yellow mustard
- 2 teaspoons ketchup
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
Assembly
- 24 eggroll wrappers
Frying
- 1 cup vegetable oil (for frying, minimum 3 inches deep)
Garnish
- Spicy ranch dressing (optional)
Instructions
- Cook the Filling: Heat a large nonstick skillet over medium heat until hot. Add the ground beef, chopped white onion, minced garlic, and onion powder. Cook for 8 to 10 minutes, breaking the beef into 1/4-inch crumbles and stirring occasionally. Ensure the beef reaches an internal temperature of 160°F. Remove the cooked mixture from the skillet with a slotted spoon into a large bowl and drain excess fat if necessary. Stir in shredded cheddar cheese, chopped dill pickles, yellow mustard, ketchup, salt, and black pepper until well combined.
- Prepare Wrappers: Line a shallow-rimmed baking sheet with parchment paper. Fill a small bowl with water. Remove one eggroll wrapper from the package and keep the remainder covered with a damp cloth to prevent drying. Place the wrapper on a flat surface with a corner facing you.
- Assemble Eggrolls: Spoon 2 tablespoons of the beef mixture evenly across the center of the wrapper, leaving a 1-inch border on the right and left sides. Fold the right and left sides of the wrapper over the filling. Moisten the bottom corner of the wrapper with water, then carefully fold it up over the filling and roll tightly to seal. Place the assembled eggroll on the prepared baking sheet. Repeat with the remaining wrappers and filling.
- Heat Oil and Fry: In a medium saucepan, heat vegetable oil to 375°F, filling the pan to a minimum depth of 3 inches. Fry eggrolls in batches for 4 to 5 minutes, turning once, until the eggrolls are golden brown and reach an internal temperature of 165°F. Remove from oil and drain on paper towels for 5 minutes.
- Serve: Cut the eggrolls in half and serve warm, optionally with spicy ranch dressing for dipping.
Notes
- Ensure ground beef is cooked to an internal temperature of 160°F for food safety.
- Keep unused eggroll wrappers covered with a damp cloth to prevent drying and cracking.
- Fry eggrolls in batches to maintain oil temperature and ensure crispiness.
- Drain eggrolls well on paper towels to remove excess oil before serving.
- Spicy ranch dressing adds a creamy, tangy contrast but can be omitted or substituted with other dipping sauces.
Keywords: cheeseburger eggrolls, fried eggrolls, Grillo's Pickles, appetizer, snack, party food, ground beef recipe, cheddar cheese, pickles
