Easy Cheeseburger Spring Rolls | These cheeseburger spring rolls are full of all the best cheeseburger ingredients like beef, onion, pickles, cheese, and even ketchup and mustard! Spring rolls are a satisfying, crispy snack and are easy to make at home from scratch. Just make the filling, stuff a spring roll wrapper, roll it, and then fry it for a few minutes on each side.
Spring rolls are possibly the best appetizer out there. Thin spring roll wrappers filled with delicious ingredients and flavors and fried up to a crispy deep golden brown? Doesn't that sound wonderful?
Luckily they are easy to make. And if you're scared of deep frying, don't worry, we only need to shallow fry these because you can just flip them over while they are frying. This is another easy appetizer recipe, like my Whipped Ricotta Dip, and it's also got a short ingredients list.
Spring rolls are not tricky to make, even if they look like they might be. Follow my instructions with step-by-step photos so you can make spring rolls at home. I've even made a video of the process. You've got this!
What are spring rolls?
Spring rolls are an appetizer made of filled and fried wheat flour wrappers, common in Chinese and other Southeast Asian cuisines.
What is the difference between spring roll wrappers and egg roll wrappers?
Spring rolls come in two varieties. Cooked spring rolls are made with wrappers made from primarily wheat flour and water, and they are baked or fried. Spring roll wrappers are smooth, thin, and semi-translucent. When fried, spring roll wrappers turn very crispy, and they shatter when you bite into them.
Fresh spring rolls are made with wrappers made from rice flour and water and the wrappers are wet with water to soften them and then wrapped and eaten fresh.
Egg rolls are made with wrappers that are made with wheat flour and egg, like pasta. Egg roll wrappers are soft and thicker than spring roll wrappers. When fried, egg roll wrappers turn bubbly on the surface and are crunchy on the outside, and soft and chewy when you bite into them. Egg roll wrappers tend to hold a bit of the oil they are fried in and can have a greasier mouthfeel than spring rolls.
See the recipe card below for exact amounts.
- cheeseburger ingredients: beef is the main ingredient for this recipe because it's what burgers are made of! You wouldn't have a cheeseburger without it. I use extra lean beef so there is very little fat in the pan. If you use regular ground beef, you'll want to drain off almost all of the fat after cooking. We're using flavorful ingredients and frying the spring rolls in oil so I'm not worried about losing any flavor here.
- burger toppings: we'll add a few other favorite cheeseburger ingredients like diced onions which we'll cook with the ground beef to lessen their bite, chopped pickles, and shredded cheddar cheese. We'll even use ketchup and mustard to flavor the other ingredients and bring a real burger vibe to the recipe.
- wrapper: I use these spring roll wrappers by TYJ. These wrappers are 6 inches wide. Make sure to get spring roll wrappers (usually made with just flour and water) and not egg roll wrappers for this recipe.
- for serving: you can serve these just how they are or with ketchup on the side for dipping.
- chop onion to measure ¼ cup
- shred cheddar cheese
- chop pickles
- this recipe makes 12 spring rolls but is easily doubled or tripled
Making these spring rolls is easy to do and just requires cooking the beef first and then wrapping and frying the rolls.
- Saute the beef with the onions until the beef is browned and fully cooked and the onions have softened. Let cool then add the cheese, pickles, ketchup, and mustard. Mix.
- Place 2-3 tablespoons of filling on the spring roll sheet. I use a 1 ½ tablespoon cookie scoop to make this easy. You'll want to place the filling just to the side of the middle of the wrap.
3. Fold one corner over the filling and tuck it in so the roll is tight.
4. Next, fold over the second corner.
5. Fold the third corner in.
6. Use water to wet the last corner of the roll so that the wrap seals together when you roll it all the way.
7. Begin to roll towards the last corner, making sure to keep the wrap tight.
8. Roll all the way. The wet corner will stick to the wrap and seal itself for frying.
9. To fry the spring rolls, heat a quarter inch or so of oil over medium heat. The oil is ready when you stick the end of a wooden chopstick in and the oil bubbles around it. Fry the rolls on the first side for about a minute or so, until you can see them browning.
10. Carefully flip the rolls over using a pair of tongs (or chopsticks) and fry on the other side for about a minute or until crispy and golden brown all over.
RECIPE TIP: You can also deep fry these spring rolls using more oil.
How to serve cheeseburger spring rolls
You can serve these spring rolls just piled up on a plate, or standing on their ends in a cup, bowl, or basket if you're serving them for company.
You can pair them with a dipping sauce, like more ketchup or mustard, or something easy like my Gochujang Aioli, Honey Dill Sauce, Avocado Sauce, or the Best Ever Ranch Dressing. If you want to make something that takes a bit more work but would be perfect for a gameday party, try my Beer Cheese Sauce for even more cheesy goodness.
What to serve with cheeseburger spring rolls
Cheeseburger Springs Rolls can be served on their own as a snack or appetizer.
For a Gameday Party: If you're hosting a small gameday get together try serving these spring rolls with Chili Fries, Pizza Fries, Taco Fries or Parmesan Garlic Fries and Cauliflower Bites or Portobello Fries. Add chips and Onion Dip or fresh vegetable sticks and Avocado Cilantro Lime Hummus.
For dinner: Try these spring rolls with my Cauliflower bites or Roasted Carrots and Broccoli, and Spicy Garlic Noodles, Sesame Noodles, or Instant Pot Brown Rice.
> What can I substitute for spring roll wrappers?
You can make egg rolls instead by substituting the spring roll wrappers with egg roll wrappers. Cook the beef fully, wrap the egg rolls, and fry until golden brown and crispy. They will take longer to cook than spring roll wrappers.
I use a 1 ½ tablespoon cookie scoop to portion out the filling but you can just use a spoon or measuring spoon. I fry my spring rolls in a cast iron pan by Lodge and flip the rolls with metal tongs.
Spring rolls are best served freshly cooked.
To freeze, store before cooking. Fry the frozen rolls, do not thaw them.
Tips + FAQs
Yes, you can freeze uncooked spring rolls. Lay out the uncooked rolls on a sheet pan and freeze for two to three hours then move them to a sealed container or ziptop bag.
To make spring rolls use spring roll wrappers made from flour and water. Egg roll wrappers are different.
Take all of the great flavors of cheeseburgers like savory sauteed beef and onions, tart chopped pickles, the umami bomb of cheddar cheese, and sweet and tangy sauce of ketchup and mustard and then wrap it all up into a spring roll wrapper. Fry until crispy golden brown.
Cheeseburger Spring Rolls
- ½ lb ground beef
- ¼ cup diced onion
- ½ cup shredded cheddar cheese
- ¼ cup chopped pickles
- 2 tablespoons ketchup
- 1 teaspoon yellow mustard
- 12 spring roll wrappers
- Cook the beef: Saute the ground beef and onion for about 5-7 minutes, over medium heat, or until the beef is cooked through. Remove from heat and let cool.
- Mix the filling: Add the ketchup, mustard, pickles, and shredded cheese to the ground beef and onion. Mix well.
- Roll: Carefully separate a spring roll wrapper from the stack of spring rolls. Keep the rest under a damp towel so they don't dry out.Place the wrapper on your work surface so it has a diamond shape. Add about 2 tablespoons of the mix to the bottom third of the wrapper. Fold the bottom point of the wrapper up and over. Fold in each side and then roll the wrap up almost all of the way. Wet the last point of the wrapper with water. Keep rolling to seal the roll. Set aside to fry. Repeat with the rest of the mixture. It'll make about 12 rolls.
- Fry: Heat a quarter inch of oil in a skillet over medium heat. Once the oil is hot add the spring rolls, frying in batches. Fry the spring rolls for about a minute on each side. Place on a paper towel once fried to drain off extra oil. Serve hot with extra ketchup for dipping.
Nutritional information is an estimate. Values vary based on products used.
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Did you make this recipe? Let me know!