Cheeseburger Spring Rolls bring together the familiar, comforting flavors of a classic cheeseburger—juicy seasoned beef, melty cheese, onions, and tangy pickles—encased in a crisp spring roll wrapper. These handheld bites are ideal for parties, game nights, picnics, or as a fun weeknight appetizer. They’re easy to make in batches, freeze well, and can be cooked by deep-frying, baking, or air frying depending on your preference.
The filling is a straightforward mix of browned ground beef, sautéed onion, chopped dill pickles (gherkins), and seasoning. Each spring roll is layered with a slice of burger cheese before folding and frying, so the cheese melts into the filling and gives that unmistakable cheeseburger experience in a crispy package. Make the filling ahead, assemble when convenient, and freeze any extra rolls for future snacks or quick appetizers.
What Type of Wrappers Do You Need for Spring Rolls?
Traditional spring roll wrappers are thin, wheat-based sheets that turn golden and crispy when fried. They are pliable enough to roll without breaking and produce the flaky, layered texture associated with classic spring rolls. You can find them in frozen or refrigerated sections at Asian grocery stores and many supermarkets. Egg roll wrappers are a possible substitute but are thicker and contain egg, which changes the texture when fried. Rice paper wrappers are another option; they require a different rolling technique and can be more delicate when frying.
Spring rolls originated in East Asia and are different from American-style egg rolls in wrapper thickness and texture. For this recipe, use thin spring roll wrappers for the best crisp and appearance.
Ingredients You Need
Spring Rolls
- Spring roll wrappers. Thin wheat-based wrappers available frozen or refrigerated. Egg roll wrappers may work if spring roll wrappers aren’t available.
- Ground beef. Use lean-to-medium ground beef for rich burger flavor.
- Onion. Finely chopped; white, yellow, sweet, or red work well.
- Salt and pepper. Simple seasoning to taste.
- Dill pickles (gherkins). Finely chopped to add tang and crunch to the filling.
- Burger cheese. Processed American-style cheese provides classic melt and color, but any melty cheese can be used.
- Vegetable oil. For deep frying; alternatively use cooking spray for air frying or oil for baking.
Dipping Sauce
- Mayonnaise. Forms the creamy base of the sauce.
- Ketchup. Adds sweetness and familiar burger notes.
- Yellow mustard. A small amount balances sweetness with tangy depth.
How to Wrap Spring Rolls
- Place a spring roll wrapper on a flat surface with one corner pointing toward you so it forms a diamond shape. Lay one slice of cheese and 2–3 tablespoons of the beef mixture near the bottom corner.
- Fold the bottom corner up over the filling, then fold both left and right corners toward the center.
- Moisten the top corner with a little water and roll the wrapper into a tight cigar, sealing the edge. Set the roll sealed-side down and repeat with the remaining wrappers and filling.
Cooking Methods and Healthier Options
Deep frying produces the crispiest, flakiest results and is traditional for spring rolls. Heat oil to about 370°F (190°C) and fry in batches until golden brown, about 3–4 minutes per batch. Remove to a wire rack or paper towel-lined tray to drain.
If you prefer a lighter option, baking or air frying yields satisfyingly crispy rolls with less oil:
- Baking: Place rolls on a rack set over a baking sheet, spray generously with oil, and bake at 400°F (200°C) for 20–25 minutes until golden. No need to turn.
- Air Fryer: Lightly spray each roll with oil and arrange them in a single layer in the basket. Cook at 375°F (190°C) for 10–15 minutes, turning once halfway through for even browning.
Storage and Make-Ahead Tips
Store leftover cooked spring rolls in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or air fryer to restore crispness; microwaving will cause the wrapper to soften. You can assemble rolls ahead of time and refrigerate them overnight, or freeze uncooked rolls on a tray until firm, then transfer to a freezer bag for up to 3 months. Fry frozen rolls straight from the freezer—do not thaw—to keep them from becoming soggy.
Ingredients & Instructions (Summary)
Make about 15 spring rolls: mix cooked, cooled ground beef with sautéed onion and finely chopped gherkins, season with salt and pepper, place a slice of cheese and a spoonful of filling on each spring roll wrapper, fold and seal, then cook by your chosen method. For dipping sauce, mix equal parts mayonnaise and ketchup with a splash of mustard to taste.
Nutrition (per spring roll)
Calories: 277 kcal | Carbohydrates: 12 g | Protein: 12 g | Fat: 20 g | Sodium: 689 mg