Cheeseburger Egg Rolls- Best Creation Ever!

For some time now, I have been CRAVING cheeseburgers!

Cheeseburgers are one of the best creations ever. The beef hot and flavorful from all the grease and seasoning, the vegetables falling out the sides, the bun lightly brushed with butter to make your taste buds go crazy, and the cheese melting and covering your hands. Yea, nothing beats a good cheeseburger.

For some time now, I have been making egg rolls and loved the classic recipe. My husband (my number 1 fan) brought up one evening that I should try something different. What about a Cheeseburger Egg Roll? What?! How could this be? Oh, how delicious this would taste! I instantly started researching and cooking. Now, I have tried several times to cook the perfect cheeseburger, but I have never been able to beat a restaurant. Now, when it comes to the grill, my husband can make a mean burger. :) So, to make it as an egg roll, I was a little nervous.

I found several recipes on Pinterest and Google, but I wanted something more. I didn’t want to just simply copy someone, I wanted to make it my own, original.

So, last night, I made my own Cheeseburger Egg Rolls. Now, let me tell you, this is delicious! My stomach honestly thought it was a cheeseburger and my cravings are now calm. I also froze several for dinner tonight. Oh, my stomach is growling just thinking about it. I honestly almost had to find my husband for the last egg roll! :) hahaha.


The Hercules’s Cheeseburger Eggrolls

1 pound of beef (grass fed!!!!- meat is so much healthier for you and tastes so much better)

2 cups of shredded cheese of your choice

1 purple onion (diced)

2-3 jalapenos (diced)

1 tablespoon of coconut oil


coarse ground black pepper

(you can add other spices of your choice- I add several self made spices)

Canola oil(or frying oil of your choice)

egg roll wraps (you can find at most grocery stores)

*I love spicy foods, so I added habanero peppers*

paper towels


spinach (diced or whole, without tips)

First, get out a small bowl, plate, and small cooking pot. Place lard, (or pour oil of your choice) into small cooking pot. (You want to fill half full). 

2. Turn your stove to medium heat and pour coconut oil. Place beef in another cooking pan.

3. While meat is cooking, cut up your jalapenos and onions. Once vegetables are diced, place with beef and stir.

4. Let beef and vegetables cook (stirring occasionally) until beef is no longer pink (meat will be fully cooked once brown) and vegetables are cooked.

4. Turn off your stove, and place paper towels in pan (CAREFUL) to pick up grease. Repeat until most of the grease has been removed from the pan.

6. Now, add a little bit of love to the mixture, lightly pour salt, pepper, and additonal spices of your choice. Taste and make to YOUR liking.

7. Let mixture cool for several minutes, then place cover on pan and place in the fridge. Let the mixture cool in the fridge for at least 5 hours.

8. Once mixture has cooled (after at least 5 hours), place on the stove. Now, place a small plate in front of mixture, open your cheese and place to the right of mixture, and fill a bowl with water and place to your left of bowl. Place the spinach (diced or whole-without stem) by the cheese. Open your egg roll wrappers and place next to the bowl of water.

9. One at a time, lightly water your fingers, grab egg roll wrap and place on plate, touch water again and rub wrap. Then, place spinach in the middle, pour spoonful of mixture, and pour a tablespoon of cheese on top. With the edges of egg roll wrap, place the edge on top (touching), then with the side closest to you, roll up away from you. Make sure the egg roll is  wrapped securely, not loose. Repeat for all egg wraps.

10. When you have met the half point of wrapping the egg rolls, heat the small pan of oil (half full of oil) high medium heat. Right before frying, turn heat down to medium.

11. Once the egg rolls have all been wrapped, place half in freeze (the freezer makes the egg rolls less likely to hold grease and cook faster-I LOVED THE FROZEN EGG ROLLS COOKED!- if you would like you can freeze all of them and fry them all together or break into groups.) 

12. But, if you are hungry like me you want at least a few tonight. When the oil or lard is at the right heat (you can test by lightly dropping a few drops of water, BE CAREFUL, if grease goes crazy, too hot, you just want a water to lightly bounce- REPEAT BE CAREFUL– you can also use a deep fryer), place 2 egg rolls in oil. When the bottom half of egg rolls become bubbly and lightly/dark brown, flip side. Then, wait a few minutes. While cooking place several paper towels on plate or bowl or the finished egg rolls. Now, when other side becomes light brown/dark and bubbly, place egg rolls on paper towels. Repeat until the amount of egg rolls have been completed. If you chose to freeze and cook at another time, the steps are the same.

13. Let egg rolls rest a few minutes. After they have cooled, grab your ketchup and sides and enjoy!





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