Bacon Cheeseburger Egg Rolls

These Bacon Cheeseburger Egg Rolls wrap seasoned ground beef, crispy bacon, sautéed onion, and cheddar cheese in a crunchy golden shell. Ketchup, barbecue sauce, and Worcestershire sauce give the filling a savory, tangy flavor, while a simple mustard dip makes them extra fun to serve.

They’re a tasty appetizer for game day, parties, or casual dinners. Prepare the filling ahead, roll the egg rolls just before cooking, and serve them hot while the wrappers are crisp and the cheese is melty.

Prep Time: 25 minutes
Cook Time: 20 minutes
Total Time: Approximately 45 minutes
Servings: 12 egg rolls

Why You’ll Love This Recipe

Combines familiar bacon cheeseburger flavors in a crispy wrapper
Cheddar sticks make the cheesy center easy to portion
The filling can be made ahead
Great for appetizers, snacks, or a casual meal
Can be fried, air-fried, or baked
Easy to serve with ketchup, mustard, or barbecue sauce

Ingredients

12 egg roll wrappers
1 pound ground beef
6 slices bacon
½ medium yellow onion, finely diced
1 tablespoon Worcestershire sauce
2 tablespoons ketchup
2 tablespoons barbecue sauce
½ teaspoon black pepper
8 ounces cheddar cheese, cut into 12 sticks
1 tablespoon water, for sealing
Neutral oil, for frying

Optional Mustard Dip

¼ cup yellow mustard
2 tablespoons mayonnaise
1 teaspoon honey, optional

How to Make Bacon Cheeseburger Egg Rolls

Step 1: Cook the Bacon

Place the bacon in a skillet over medium heat. Cook until crisp, turning as needed. Transfer it to a paper towel-lined plate and let it cool. Once cool, crumble or chop it into small pieces.

Carefully drain most of the bacon grease from the skillet, leaving about 1 tablespoon for cooking the onion and beef.

Step 2: Cook the Onion

Add the diced onion to the skillet and cook for about 3–4 minutes, stirring occasionally, until softened. If the pan gets dry, add a small splash of oil.

Step 3: Brown the Beef

Add the ground beef to the skillet. Break it into small crumbles and cook for 6–8 minutes, until no pink remains. Drain any excess grease so the egg roll filling is not oily.

Step 4: Season the Filling

Stir in the Worcestershire sauce, ketchup, barbecue sauce, and black pepper. Cook for another minute, stirring until the beef is evenly coated.

Remove the skillet from the heat. Stir in the crumbled bacon and let the filling cool until it is no longer hot. Warm filling can soften the wrappers and make them harder to seal.

Step 5: Prepare the Wrappers

Place one egg roll wrapper on a clean work surface with one corner pointing toward you, like a diamond. Keep the remaining wrappers covered with a clean towel so they don’t dry out.

Spoon about 2–3 tablespoons of the cooled beef mixture across the lower third of the wrapper. Place one cheddar stick on top of the filling.

Step 6: Roll the Egg Rolls

Fold the bottom corner over the filling. Fold in both side corners, then roll the wrapper snugly toward the top corner.

Brush a little water along the final corner and press it closed. Place the finished egg roll seam-side down on a plate or tray. Repeat with the remaining wrappers and filling.

Step 7: Heat the Oil

Pour about 2 inches of neutral oil into a heavy pot or deep skillet. Heat it to 350°F. If you don’t have a thermometer, test the oil with a small piece of wrapper; it should sizzle steadily without browning immediately.

Step 8: Fry Until Golden

Fry the egg rolls in small batches, turning as needed, for about 2–3 minutes, until golden brown and crisp. Avoid crowding the pan, which can lower the oil temperature and make the wrappers greasy.

Transfer the cooked egg rolls to a wire rack or paper towel-lined plate. Let the oil return to temperature before frying another batch.

Step 9: Make the Dip and Serve

Stir together the mustard, mayonnaise, and honey, if using. Serve the egg rolls hot with the dip, extra ketchup, or barbecue sauce.

Cooking Options

Air Fryer

Preheat the air fryer to 380°F. Lightly brush or spray the egg rolls with oil and arrange them in a single layer, leaving space between each one. Air-fry for about 8–10 minutes, turning halfway through, until crisp and golden.

Oven

Preheat the oven to 425°F. Place the egg rolls on a parchment-lined baking sheet and brush or spray them lightly with oil. Bake for about 15–20 minutes, turning once, until golden and crisp.

Tips for the Best Egg Rolls

Cool the filling before wrapping. This helps prevent soggy wrappers and makes rolling easier.
Drain the beef well. Too much grease can soften the wrapper or cause the egg rolls to split.
Keep the wrappers covered. Egg roll wrappers dry out quickly when exposed to air.
Don’t overfill. A few tablespoons of filling and one cheese stick are enough for each wrapper.
Roll snugly and seal the edge. A tight roll helps keep the cheese inside while cooking.
Fry in batches. Too many egg rolls at once can cool the oil and lead to greasy wrappers.
Use a thermometer if available. Maintaining oil near 350°F helps the wrappers cook evenly.
Let them rest briefly before serving. The filling and melted cheese will be very hot right after cooking.

Can I Make the Filling Ahead?

Yes. Cook the beef, bacon, and onion filling up to 2 days ahead. Cool it completely, then refrigerate it in an airtight container. When ready to cook, cut the cheddar, fill the wrappers, and fry or bake as directed.

For the crispest result, assemble the egg rolls shortly before cooking.

Can I Use a Different Cheese?

Yes. Colby Jack, Monterey Jack, or pepper Jack can replace the cheddar. Cut the cheese into sticks that fit easily inside the wrappers.

Easy Variations

Classic Cheeseburger Egg Rolls

Leave out the barbecue sauce and use an extra tablespoon of ketchup. Add a little mustard to the beef filling if you like.

Pickle Cheeseburger Egg Rolls

Add 2 tablespoons of finely chopped dill pickles to the cooled filling. Pat the pickles dry first to keep the filling from becoming watery.

Spicy Bacon Cheeseburger Egg Rolls

Use pepper Jack cheese and add a pinch of cayenne or a few drops of hot sauce to the beef mixture.

Extra-Smoky Version

Add a little smoked paprika to the beef filling and serve with barbecue sauce for dipping.

Storage and Reheating

Store leftover cooked egg rolls in an airtight container in the refrigerator for up to 3 days. Reheat them in an air fryer at 350°F or in a 375°F oven until hot and crisp. Microwaving works for a quick snack, but the wrappers will be softer.

Can You Freeze Bacon Cheeseburger Egg Rolls?

Yes. For best results, freeze them before frying. Place the assembled egg rolls on a tray in a single layer and freeze until firm, then transfer them to a freezer-safe bag or container for up to 2 months.

Fry from frozen at 350°F, adding a few minutes to the cooking time. Check that the filling is hot and the wrapper is golden. Avoid overcrowding the pan.

Frequently Asked Questions

Why did my egg rolls open while frying?

They may have been overfilled or not sealed securely. Use a small amount of filling, roll snugly, and moisten the final corner with water before pressing it closed.

Why are my egg rolls greasy?

The oil may have been too cool or the pan may have been overcrowded. Fry in small batches and let the oil return to 350°F between batches.

Can I prepare these without bacon?

Yes. Leave it out and use the same amount of ground beef and cheese. The egg rolls will still have plenty of cheeseburger flavor.

Can I use ground turkey?

Yes. Ground turkey can replace the beef. Cook it fully and season it well before adding the sauces.

How can I tell when they’re done?

The wrappers should be evenly golden brown and crisp. Since the beef filling is cooked before rolling, the main goal is to crisp the wrapper and melt the cheese.

What can I serve with them?

Serve with mustard dip, ketchup, barbecue sauce, or a simple burger sauce. They also pair well with fries, coleslaw, or a green salad.

Final Thoughts

These Bacon Cheeseburger Egg Rolls pack beef, bacon, cheddar, and savory sauce into a crisp, golden wrapper. They’re easy to serve as party bites, and the filling can be prepared ahead to make cooking day simpler.

Let the filling cool before rolling, seal each wrapper well, and cook in small batches for the crispiest result. Serve them hot with mustard, ketchup, or barbecue sauce for dipping.