Air Fryer Cheeseburger Egg Rolls
These crispy, savory air fryer cheeseburger egg rolls are just as easy as they are delicious! Made with ground beef, onion, cheddar, and cream cheese, they’re everything you love about a juicy cheeseburger stuffed into a crunchy air-fried shell. Serve them with our 2-ingredient sriracha mayo dip for an irresistibly good game day appetizer!
Equipment
Ingredients
Cheeseburger Egg Rolls
- 1 pound ground beef
- 1½ teaspoon minced garlic
- ¼ small red onion diced
- 1 tablespoon Worcestershire sauce
- 3 pinches salt
- 3 ounces cream cheese
- 3 ounces sharp cheddar cheese shredded
- 12 egg roll wrappers
Sriracha Mayo
- ½ cup light mayo
- ¼ cup 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. Use the back of your spoon to mash the cream cheese as you mix to help it melt.
- Next, wrap the egg rolls. Add a loose quarter cup of filling to an egg roll wrapper, then roll tightly and place seam side down on a baking sheet or plate lined with parchment paper. Continue until all the egg rolls have been wrapped.
- Preheat the air fryer to 375 degrees F. Lightly grease the basket with cooking spray, then place the 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 again, and cook for another 4 minutes or until crispy.
- 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.
- Let the egg rolls cool for at least 5 minutes, then serve with sriracha mayo or your other favorite dips!
Notes
Wrapping egg rolls: See our blog post above for detailed instructions and photos of how to properly wrap an egg roll if you don't know how.
Serving suggestions: We definitely think these egg rolls taste best dipped in 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.
Storing and reheating: If you somehow end up with leftovers, store them in the fridge and reheat in the air fryer at 375 for 10 minutes, flipping halfway through.
Freezing: You can assemble the egg rolls but skip cooking them and freeze them to enjoy later. Freeze them in a single layer on a sheet pan for about an hour, then seal them tight in a zip-top bag and freeze for up to 1 month. To cook from frozen, air fry at 375 for 10 minutes, flipping halfway through. Remember to grease them and the air fryer basket, like you would when cooking fresh, so they get extra crispy.
Nutrition
Serving: 1egg roll | Calories: 213kcal | Carbohydrates: 10g | Protein: 10g | Fat: 15g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.5g | Cholesterol: 44mg | Sodium: 493mg | Potassium: 154mg | Fiber: 0.3g | Sugar: 1g | Vitamin A: 184IU | Vitamin C: 4mg | Calcium: 74mg | Iron: 1mg
