Cheeseburger Egg Rolls with Sriracha Mayo
These crispy, savory air fryer cheeseburger egg rolls are just as easy as they are delicious! Served with an irresistible spicy sriracha mayo dip, they'll be your new favorite game day snack in no time.
Equipment
Ingredients
Cheeseburger Egg Rolls
- 1 lb ground beef
- 1½ tsp minced garlic
- ¼ small red onion diced
- 3 tsp Worcestershire sauce
- 3 pinches salt
- 3 oz cream cheese
- 3 oz sharp cheddar cheese shredded
- 12 egg roll wrappers
- Chives minced (optional garnish)
Sriracha Mayo
- ¼ cup light mayo
- 2 tbsp sriracha
Instructions
- Add the ground beef to a large frying pan and start cooking over medium-high heat, immediately breaking up the beef into small pieces. Cook until there is no pink left, about 7 to 10 minutes, then carefully drain any excess grease.
- Lower heat to medium-low and add minced garlic, diced onion, Worcestershire sauce, and salt. Stir to combine and cook until the onions are slightly softened and translucent, about 3 to 4 minutes.
- Transfer the beef to a large mixing bowl. Add the cream cheese and shredded cheddar cheese, then stir to combine thoroughly.
- Next, prepare to wrap the egg rolls. Set up a work station with your cheeseburger filling, the egg roll wrappers, a small bowl of water, and a 1/4 cup measuring cup or large spoon. Lay out a sheet of parchment paper to work on and line a baking sheet with parchment paper for transporting the egg rolls.
- To wrap the egg rolls: First, lay one wrapper down with a corner pointed towards you. Spoon a loose 1/4 cup of cheeseburger filling into the bottom third of the wrapper. Fold the corner closest to you over the filling, tuck it under the filling, then gently press down to seal the ends on either side of the filling. Next, fold the two sides in (one at a time) towards the middle of the egg roll. Finally, wet the exposed inside half of the wrapper and then tightly roll the egg roll away from you to seal. Place the egg roll seam side down on the prepared baking sheet. Repeat until all egg rolls are wrapped.
- Preheat the air fryer to 375 degrees. Lightly grease the basket with cooking spray, then place egg rolls in the basket in a single layer, leaving some space between (you will likely need to cook them in batches). Grease the egg rolls with cooking spray and cook for 4 minutes or until bottoms are lightly crisped. Flip them over, spray them again, and cook for another 4 minutes or until crispy. Transfer cooked egg rolls to the parchment-lined baking sheet to drain before serving.
- While the egg rolls cook, prepare the Sriracha Mayo. In a small bowl, whisk together light mayo with sriracha until thoroughly combined. Refrigerate until ready to serve.
- Serve egg rolls hot with Sriracha Mayo for dipping, optionally garnished with minced chives. Enjoy!
Notes
Wrapping egg rolls: See our blog post above for detailed instructions, plus pictures, of how to properly wrap an egg roll.
Serving suggestions: We definitely think these egg rolls taste best dipped in the Sriracha Mayo! It's the perfect combination of spicy and cool to complement the savory, crispy goodness of the egg rolls. But feel free to serve these with your favorite dipping sauces, like ketchup, mayo, or ranch!
Nutrition
Calories: 202kcal | Carbohydrates: 9g | Protein: 10g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.5g | Cholesterol: 43mg | Sodium: 381mg | Potassium: 149mg | Fiber: 0.3g | Sugar: 1g | Vitamin A: 176IU | Vitamin C: 2mg | Calcium: 73mg | Iron: 1mg