Go Back Email Link
+ servings
Baked Cheeseburger Egg Rolls are an American twist on this Asian classic. Ground beef, onion, cheese Worcestershire sauce, and mustard in a wonton wrapper.
Print Recipe
5 from 6 votes

Baked Cheeseburger Egg Rolls

Baked Cheeseburger Egg Rolls are an American twist on this Asian classic. Ground beef, onion, cheese Worcestershire sauce, and mustard in a wonton wrapper.
Prep Time15 minutes
Cook Time35 minutes
Total Time50 minutes
Course: Appetizer, Snack
Cuisine: American
Keyword: cheeseburger egg rolls
Servings: 11 egg rolls
Author: Mindy Boyd

Ingredients

For the egg rolls:

  • Cooking spray
  • 1 pound lean ground beef
  • 1/3 cup chopped red onion
  • 1/2 tablespoon Worcestershire sauce
  • 1/2 tablespoon Dijon mustard
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 cup cheddar cheese
  • 11 egg roll wrappers
  • Water
  • Sesame seeds

For the dipping sauce:

  • 1 cup sour cream
  • 1/4 cup ketchup
  • 2 tablespoons sweet pickle relish
  • salt to taste
  • pepper to taste

Instructions

For the egg rolls:

  • Coat a medium to large skillet with cooking spray. Over medium high heat cook ground beef and onions until ground beef is browned and onions are softened, about 8-10 minutes. Let cool for 10-15 minutes or until cool enough to handle.
  • Stir in Worcestershire sauce and mustard.
  • Preheat oven to 375°. Place a wire cooling rack on a rimmed sheet pan.

To fill and roll:

  • Place egg roll wrapper with a point in front of you (it will be in the shape of a diamond) place 1/3 cup of filling on the wrapper (see photo above) top with a couple of tablespoons of cheese. Brush water around the edges of the wrapper, fold two corners in and then roll. Place on wire rack on baking sheet.
  • Spray with cooking spray and sprinkle with sesame seeds, bake for 20-25 minutes or until golden.

For the sauce:

  • Mix sour cream, ketchup, relish and dash of salt and pepper in a medium bowl.

Notes

When I cook the ground beef water seems to come out of the beef, make sure to cook all the water out before allowing the mixture to cool. You can use regular ground beef, just drain it well. I use my finger to put the water around the edge of the egg roll wrapper.
Do not overbake or they will become tough.