Everyone loves a good egg roll or spring roll but when you put a fun twist on it, like these cheeseburger spring rolls, people go nuts! And it is crazy because they are so easy to make. You really can put just about anything into a spring roll but today, it is a cheeseburger. Now yes, I did lighten it up with the use of lean ground turkey and low-fat cheese, but as always, you don’t have to. You can use beef, pork or a mix of all in these. The choice is yours.
But you should note, I didn’t fry these either (OH, no…LOL!!!) I baked these and they still came out super crispy and I’m going to tell you how to accomplish that down below. But first, let’s get the dip out of the way.
I make my special sauce (for burgers) as a dip here. I’ve been making this for years and it is easy and so tasty. Yup, it is my take on McDonald’s secret sauce and while I have no idea if I’m close on the recipe, it does taste similar and is really good. It is super easy to make. You basically just add all the ingredients to a bowl and mix. Keep in the fridge until ready to serve. Go grab the special sauce recipe but basically, you’ll be adding mayo, sour cream, ketchup, sweet pickle relish, onion, white wine vinegar, sugar and salt to a bowl and then combining. Easy right?
For purists, I also serve ketchup on the side. There is nothing wrong with that condiment and it goes great with these cheeseburger spring rolls.
Then, it is time to make the filling. This is really easy plus it has all the things you like on a cheeseburger included right in the filling. To get started, cook up the chopped onions, ground turkey meat and a pinch of salt and some freshly ground black pepper in a large skillet. Remember, you can always substitute beef, pork, lamb or a combination. Cook until the meat is cooked through. Remove the meat and onions to a large bowl. Be sure you are draining well and leaving excess liquid and fat behind. Let the meat cool. Like bacon? Turn these into bacon cheeseburger egg rolls by cooking up some bacon on a separate pan, drain it and then crumble it and adding it to the mix.
Next you want to add finely chopped dill pickles, yellow mustard and shredded cheddar cheese to the bowl with the meat. I used a low-fat, finely shredded sheet to keep calories and saturated fat low but feel free to use full-fat cheese. You could also use you favorite cheese life American (just dice it up), Swiss, Cheddar or Blue Cheese. These are your rolls, so make them your own. I’ll add another large pinch of salt and more pepper. Taste and adjust seasoning if needed. Be sure everything is cool before you start filling your wrappers.
To get started on forming your spring rolls, unpack your spring roll wrappers. They are very thin but pretty sturdy. I keep them covered with a damp towel while I form each roll. This keeps the wrappers moist and keeps them from drying out. Have a small dish of water and a pastry brush ready to go. The water will act as glue when you are rolling and sealing your spring rolls. On a cutting board or clean kitchen counter, place one wrapper with a point facing you. Fill with a good quarter cup of the filling. Push the filling in to the middle.
Fold the corner facing you over the filling. Using your pastry brush dipped in the water, brush the outer edges of the exposes wrapper. Then, fold over the two sides of the wrapper. If you don’t have a pastry brush, just use your finger (of course it goes without saying that it is perfectly clean!!!).
Roll the package towards the exposed corner creating a package (roll) and gently press to seal the wrapper to itself. Put to the side and continue filling, wrapping and rolling all the cheeseburger spring rolls. Once you have them all prepared, you are ready to bake these. Preheat your oven AND a baking sheet covered with foil (for easy cleanup) to 400 degrees F. I wouldn’t use parchment paper here since I want it to get really hot to help with the crisping of the spring rolls.
Once the oven and pan are heated, remove the baking sheet carefully and spray with cooking spray. Add your spring rolls and spray them with cooking spray too. Bake in the oven for about 10 minutes and flip over. Continue baking until golden brown another 5-10 minutes.
NOTE: By preheating the baking sheet in the oven, you will get a really crispy bottom when you add your spring rolls. Skipping that step makes it harder for the rolls to get crispy on the outside and can result in a soggy bottom. And no one wants that!
You can also air fry spring rolls. Cooking spring rolls in air fryer is a no-brainer if you have an air fryer at home. Just follow the manufacturer’s instructions.
Alternatively, you can always fry these and that is the traditional way of making spring rolls. I choose to bake, not fry, to cut back on fat and calories. If you do fry, add a neutral oil (like canola) t a large cast iron skillet and bring it to 350 – 360 degrees F. Carefully add your spring rolls and fry on one side for about 3 minutes, flip and continue frying until golden and heated through. Another 3-4 minutes.
If you baked your spring rolls, just plate and serve with the dipping sauce and ketchup. If you fried the spring rolls, drain on a paper towel lined plate first, then plate and serve. These are so much fun to make and eat and are perfect for game day, as an appetizer or even lunch. On game day, I’ll make big trays of different kinds of spring rolls and egg rolls with all kinds of dipping sauces. Everyone loves it. If you like the idea, be sure to try my Baked Shrimp Egg Rolls and my Southwestern Egg Rolls too. Have you ever wondered what the difference is between an egg roll and a spring roll? Me too. Here’s what I found out:
So, the main differences between egg rolls and spring rolls are:
- The wrapper:
- Egg rolls typically use a thicker, wheat flour-based wrapper that contains eggs
- Spring rolls typically use a thinner rice paper wrapper
- Cooking method:
- Egg rolls are usually deep-fried
- Spring rolls can be served fresh or fried, depending on the variety
- Filling:
- Egg rolls often contain meat (like pork) and cooked vegetables
- Spring rolls frequently have raw or lightly cooked vegetables and may be vegetarian
- Origin:
- Egg rolls are associated with Chinese-American cuisine
- Spring rolls originate from various Asian countries, with different regional variations
- Texture:
- Egg rolls are crunchier due to their thicker wrapper and frying method
- Spring rolls tend to be lighter and crispier (if fried) or softer (if fresh)
You can make these and freeze them BEFORE baking or frying them. Simply put on a plate and freeze, then add to a baggie and store in the freezer for up to a month. I let them come to room temperature for about 20 minutes before baking. Or, I pull them out of the freezer and put in the fridge overnight so it is faster to cook them the next day.
You can bake or fry frozen spring rolls right from the freezer, just given them a little more time to be sure they cook through. They still taste great.
If you liked this cheeseburger spring rolls recipe, please leave a rating and comment below. If you are looking for other fun appetizer ideas, be sure to try some of these:
Boursin Cheese Stuffed Mushrooms
Crispy Parmesan Asparagus with Parmesan Dipping Sauce
Cheeseburger Spring Rolls
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 1 Lb. Ground turkey or ground beef
- 1 Yellow onion (about 1 cup), chopped
- 1 Cup Lite Cheddar cheese, shredded
- 1 Cup Dill pickles, chopped
- 4 Tsp. Yellow mustard
- Kosher salt and fresh ground black pepper
- 10 Spring roll wrappers
- Cooking spray
- FOR SERVING
- ½ Cup Special Sauce for Burgers
- Ketchup (optional)
Instructions
- Make your special sauce for burgers. This is a fun dip. You’ll have extra which is great on regular burgers, on salads and as a veggie dip to. Cover and keep in the fridge until ready to serve.
- Next, make your filling first. In a large skillet over medium high heat, add your ground meat and onion and cook breaking up the meat with a wooden spoon or spatula. Sprinkle with salt and pepper. Cook until the meat is cooked through and brown and the onions are soft and translucent. About 10 minutes.
- Drain off any excess fat from the pan and put the cooked meat and onion mixture in a bowl. Add the cheese, pickles, mustard and a large pinch of salt and several grinds of pepper to the mix. Stir to combine and let the mixture cool.
- Working with one spring roll wrapper at a time, place it on a cutting board with a corner facing you. Spoon about ¼ cup of the meat filling onto the middle of the wrapper. Fold the bottom corner over the filling. Then, fold over the sides, creating a tight bundle. Using water, brush the outside border of the exposed wrapper. This will act as glue when you roll up the spring roll. Roll up the spring rolls and place the seam side down on a parchment lined baking sheet or plate.
- If you are frying these spring rolls (the traditional method), add one-inch of oil to a cast iron skillet. Heat the oil to 350 degrees F. Use a thermometer. Once heated, add the spring rolls and fry, turning once or twice until golden all over. Drain on paper towel lined plate. If you are baking the spring rolls, heat the oven to 400 degrees F. Heat a baking sheet lined with foil (for easy cleanup) in the oven while the oven heats up. This helps get the spring rolls real crispy. Once the oven is a temperature, spray the heated baking sheet with cooking. Add the spring rolls and spray the tops with the cooking spray. Bake for 15-20 minutes until the spring rolls are golden brown. Turn once during the cook time.
- Serve with the dipping sauce and ketchup on the side. Enjoy!
