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Cheeseburger Egg Rolls #SundaySupper

  • Total Time: 1 hour 10 minutes
  • Yield: 16 Egg Rolls 1x


  • 1 1/3 pounds Certified Angus Beef® brand ground beef
  • 2 tablespoons ketchup
  • 2 tablespoons yellow mustard
  • 2 large eggs, divided
  • 1 Vidalia onion, diced
  • 16 egg roll wrappers
  • 8 ounces cheddar cheese, sliced
  • Ketchup and mustard for serving


  1. Preheat oven to 400 degrees. Line a baking sheet with foil and parchment.
  2. In a large bowl, combine the beef, ketchup, mustard, onion, and one egg. Mix until just combined. Form into 16 small logs, roughly the same size. I used 1 egg roll wrapper to get a general idea of what size they should be.
  3. Place on prepared pan and bake for about 20 minutes, until just cooked through. Allow to cool on the pan and leave the oven on.
  4. When beef is mostly cool, beat the remaining egg in a small bowl and begin assembling. Take one egg roll wrapper, top it with one piece of the beef and some cheese. Use your finger to brush the edges of the wrapper with the beaten egg. Roll up, tucking the sides in as you go. Place on a foil lined baking sheet and continue until they are all wrapped.
  5. Bake an additional approximately 20 minutes, until golden brown and crispy. Serve immediately or store in the refrigerator in an airtight container for up to 3 days or in the freezer, individually wrapped in parchment and foil and placed in a zipper bag. Reheat in the microwave or oven.
  • Prep Time: 30 minutes
  • Cook Time: 40 minutes