Big Mac Egg Rolls
Full of hearty ground beef, melted cheese, and tart pickles, these Big Mac Egg Rolls are the perfect finger food. Serve with this Big Mac sauce for all the flavor!
Big Mac Egg Rolls Recipe
If you love a crispy egg roll as much as I do you will love these. Big Mac Egg Rolls are the perfect snack when you are craving that iconic burger but can’t get take out or don’t want to drive anywhere.
Not only are they full of hearty ground beef and melty cheese, but they have all the flavors you love. The best part for me is the pickle and the onion.
If you love Big Macs, check out my Big Mac Tater Tot Casserole and Big Mac Sliders with on Hawaiian Rolls. They are all perfect for game day!
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Ingredients Needed
Ground beef – Use lean ground beef or sub ground turkey.
Onion – A sweet yellow or white onion works best.
Mustard – I prefer old fashioned yellow mustard but spicy, Dijon, or whole grain mustard will work too.
American cheese – I like to use the Kraft slices or Velveeta slices as they melt the best.
Relish – I prefer dill but the original recipe uses sweet pickle relish. No relish? Chopped dill pickles works well.
Egg roll wrappers – Don’t use wonton wrappers as they are too small.
Spices – Garlic powder, salt, black pepper.
Big Mac sauce – This is a simple mixture of mayo, sweet relish, sugar, mustard, paprika, onion powder, and garlic powder.
Kitchen staples – Ketchup, Worcestershire sauce, vegetable oil, sesame seeds.
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How to Make Big Mac Egg Rolls
First: In a medium skillet over medium high heat, cook the ground beef and onions until almost done. Stir in mustard, ketchup, garlic powder, Worcestershire sauce.
Combine ground beef and condiments and continue cooking until no longer pink. Remove from heat. Drain excess fat if desired. Season with salt and pepper to taste.
Second: Wrap the egg rolls. Place a wrapper diagonally in front of you on a clean surface. Add a slice of cheese to the middle.
Place 1-2 tablespoons of hamburger mixture in the center of the egg roll. Top with some of the diced pickles and a sprinkle of the sesame seeds.
Third: Wet the edges with water and fold. Start with the bottom corner folding up. Then tuck in the sides and roll up to seal. Repeat until all are done.
Fourth: Heat 1-2 inches of vegetable oil in a large skillet over medium heat until temp reaches 375. Flip halfway through and fry on all sides until golden brown.
Remove to a paper towel-lined plate or tray with a wire rack. Sprinkle sesame seeds while having oil on them or they might not stick.
While the egg rolls are cooling down slightly, mix the sauce. Combine all the ingredients together in a bowl. Serve with a dipping sauce like this Outback Bloomin Onion sauce.
For the full recipe and detailed instructions, please refer to the recipe card at the bottom of the post.
Serving Suggestions
I like to enjoy these with chicken wings, queso blanco dip, these macaroni balls, or these crispy french fries. Don’t forget the special sauce!
I’m a sucker for the special sauce that each restaurant makes and while Big Mac sauce is yummy, so is this In-N-Out sauce.
How long do they last?
If you don’t eat them all, store any leftovers in the fridge, in an airtight container for up to 4 days. Reheat in the oven or the air fryer until warmed through again.
Can I make these in the air fryer?
Yes, you can. Just add the wrapped cheeseburger egg rolls to the air fryer basket. Spray with cooking spray or brush with melted butter to get a nice golden brown color when they cook.
Air fry at 400F for 7-10 minutes or until they are golden brown and crispy.
Tapas Tips & Tricks
- Mix the sauce in a small bowl and chill before making the egg rolls so the flavors can develop.
- Lay all the wrappers out and divide all the meat out on them to make sure you have enough for all 12.
- Heat the frying oil slightly higher than 375F as the temperature will drop when you add the egg rolls.
- Sprinkle the egg rolls with sesame seeds as soon as they come out of the oil or they won’t stick to them.
- Alternatively, you can add the sesame seeds to the inside of them.
- Try to keep everything in the center of the roll for easier folding.
- A couple drops of water are all you need to seal them. Too much and they get sticky and tear.
- Substitute cheddar cheese if needed.
- I love these as a fun afternoon snack like these asparagus fries air fryer style, or as fun pickle tray ideas like easy pickled asparagus.
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Whip up a dozen of these Big Mac Egg Rolls. They are an easy recipe for tailgating, a fun family dinner, or make ahead for a quick lunch!
Big Mac Egg Rolls
Ingredients
Beef Mixture
- 1 pound lean ground beef
- 1/2 small onion diced fine
- 2 tablespoons yellow mustard
- 2 tablespoons ketchup
- 1 teaspoon garlic powder
- 1 teaspoon Worcestershire sauce
- Salt & Pepper to taste
Big Mac Egg Rolls
- 12 slices American cheese
- 1/2 cup diced dill pickles
- 3 tablespoons sesame seeds
- 12 egg roll wrappers
- Oil for frying
Special Sauce for Dipping
- 2/3 cup mayonnaise
- 2 1/2 tablespoons sweet pickle relish
- 2 teaspoons sugar
- 1 1/2 tablespoons yellow mustard
- 1/2 teaspoon paprika
- 1/2 teaspoon onion powder
- 1/4 teaspoon garlic powder
Instructions
- In a large skillet over medium high heat, cook the ground beef and onions until almost done. (a little pink remaining)
- Stir in mustard, ketchup, garlic powder, Worcestershire sauce. Stir to mix and continue cooking until no longer pink. Remove from heat.
- Drain excess fat if desired. Season with salt and pepper to taste. Remove to a bowl.
Wrap the egg rolls:
- Place a wrapper diagonally in front of you on a work surface.
- Add a slice of cheese to the middle (place square in front of you so the corners don’t line up)
- Place 1-2 tablespoons of beef mixture in the center of the egg roll. (I like to portion mine out in the pan sort of so I know I have enough for each of the 12)
- Top with some of the diced pickles and a sprinkle of the sesame seeds.
- Wet the edges with water and fold.
- Start with the bottom corner folding up. Then tuck in the sides and roll up to seal.
- Repeat until all are done.
- Heat 1-2 inches of vegetable oil in a skillet over medium heat until temp reaches 375. (start a little higher as the temp will drop when you add the egg rolls to start with)
- Fry on both sides until golden brown.
- Remove to a paper towel lined plate or tray with a wire rack. Sprinkle with sesame seeds while having oil on them or they might not stick.
- While the egg rolls are cooling down slightly, mix the sauce
- Combine all the ingredients together in a bowl.
- Serve with egg rolls.
Notes
- Mix the sauce in a small bowl and chill before making the egg rolls so the flavors can develop.
- Lay all the wrappers out and divide all the meat out on them to make sure you have enough for all 12.
- Heat the frying oil slightly higher than 375F as the temperature will drop when you add the egg rolls.
- Sprinkle the egg rolls with sesame seeds as soon as they come out of the oil or they won't stick to them.
- Alternatively, you can add the sesame seeds to the inside of them.
- Try to keep everything in the center of the roll for easier folding.
- A couple drops of water are all you need to seal them. Too much and they get sticky and tear.
- Substitute cheddar cheese if needed.
Nutrition
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