Ground beef browned with onion, mixed with cheddar, mayonnaise, and sriracha, rolled into egg roll wrappers, and fried until the outside is deeply golden and crisp. All the flavors of a spicy smash burger inside a crunchy shell. They disappear fast at any table they appear on.
Two things to get right. Let the filling cool before rolling — hot filling creates steam in the wrapper and can blow out the seam during frying. And fry in batches without crowding — too many egg rolls at once drops the oil temperature and you get greasy instead of crisp. Both are easy to avoid.
Prep: 15 minutes · Cook: 20 minutes · Makes about 8 egg rolls
What You Need
The filling:
- 1 lb (450g) ground beef
- 1/2 cup onion, finely diced
- 1 cup shredded cheddar cheese
- 1/2 cup mayonnaise
- 2 tablespoons sriracha — more or less to your heat preference
- Salt and pepper to taste
For rolling and frying:
- 1 package egg roll wrappers (usually 14–20 per package)
- Neutral oil for frying — about 1 inch deep in the skillet
For dipping: extra sriracha, ranch dressing, or a mix of mayo and sriracha
How to Make Them
In a large skillet over medium heat, brown the ground beef, breaking it apart as it cooks. Drain the fat. Add the diced onion and cook for about 3 minutes until softened. Remove from heat.
Stir in the cheddar, mayonnaise, and sriracha. Season with salt and pepper. Taste and adjust — more sriracha if you want more heat. Let the filling cool for at least 5 minutes before rolling.
Lay an egg roll wrapper flat with one corner pointing toward you (diamond orientation). Spoon 2 to 3 tablespoons of filling in the center. Fold the bottom corner up over the filling, fold in the two side corners, then roll firmly toward the top corner. Dab the top corner with water and press to seal. Repeat.
Heat about 1 inch of oil in a clean skillet to 350°F (175°C). Fry the egg rolls in batches, seam-side down first, for 3 to 4 minutes per side until deeply golden all over. Don’t crowd the pan — leave space between rolls so the oil stays hot. Drain on paper towels. Serve immediately.
A Good Addition
Chopped pickles stirred into the filling add a briny note that pushes the cheeseburger flavor further — worth trying if you like pickles on a burger.
Per Egg Roll
- ~310 calories
- 16g protein, 20g fat, 18g carbs
Make These for a Crowd
These work as a party appetizer or a weeknight dinner alongside a salad. They can be assembled and refrigerated unfried for a few hours ahead of time — fry them off fresh when you’re ready to serve. The crunch is best within a few minutes of frying. Tell me in the comments whether you added pickles and what you dipped them in. Rate the recipe, save it on Pinterest, and subscribe for more.
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Bang Bang Burger Egg Rolls
Ground beef and onion cooked down and mixed with cheddar, mayonnaise, and sriracha, spooned into egg roll wrappers and fried until golden and crisp. All the flavors of a spicy smash burger in a crunchy egg roll shell.
- Total Time35 minutes
- Yield8 egg rolls 1x
Ingredients
The Filling
- 450 g ground beef (1 lb)
- 0.5 cup onion, finely diced
- 1 cup shredded cheddar cheese
- 0.5 cup mayonnaise
- 2 tbsp sriracha sauce — more or less to taste
- salt and pepper to taste
Assembly and Frying
- 1 package egg roll wrappers (usually 14–20 per package)
- neutral oil for frying — about 1 inch deep in the skillet
For Dipping
- extra sriracha, ranch dressing, or bang bang sauce
Instructions
Make the Filling
- Cook the beef and onion: In a large skillet over medium heat, brown the ground beef, breaking it apart as it cooks. Drain the excess fat. Add the diced onion and cook for about 3 minutes until softened. Remove from heat.
- Add the sauce ingredients: Stir in the shredded cheddar, mayonnaise, and sriracha. Season with salt and pepper. Taste and adjust heat — more sriracha for more punch. Let the filling cool for a few minutes before rolling; hot filling tears the wrappers.
Roll the Egg Rolls
- Roll tightly: Lay an egg roll wrapper on a clean surface with one corner pointing toward you (diamond shape). Spoon 2–3 tablespoons of filling in the center. Fold the bottom corner up over the filling, fold in the two side corners, then roll up firmly toward the top corner. Dab the top corner with water and press to seal. Repeat with remaining wrappers and filling.
Fry
- Fry until golden: Add about 1 inch of neutral oil to a clean skillet and heat to 350°F (175°C) over medium to medium-high heat. Working in batches, fry the egg rolls seam-side down first for 3–4 minutes per side until deeply golden and crisp all over. Don’t crowd the pan — frying too many at once drops the oil temperature and the rolls become greasy rather than crisp. Drain on paper towels. Serve hot.
Notes
Let the filling cool for at least 5 minutes before rolling — hot filling creates steam inside the wrapper which can cause blowouts during frying. Seal the final corner well with water or the egg roll will open in the oil. Fry in batches and return the oil to temperature between each batch. Egg rolls can be assembled ahead and refrigerated (unfried) for a few hours before frying. Chopped pickles stirred into the filling add a good briny note that leans into the cheeseburger flavor.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer, Main Course, Snack
- Cuisine: American, Fusion
Nutrition
- Calories: 310
- Sugar: 1
- Sodium: 490
- Fat: 20
- Saturated Fat: 7
- Carbohydrates: 18
- Fiber: 1
- Protein: 16
