These cheesy ground beef egg rolls are full of everything the name implies. These rolls are packed with beef, cheese, and even have a little kick of heat with jalapeno and my favorite Slap Ya Mama seasoning. It’s the perfect appetizer or meal, and it’s always a welcome addition to any table.
Cheesy Ground Beef Egg Rolls
Ah, egg rolls. Is there anything better? If you’re like me and millions of other people out there, when you order takeout, you’ll always have egg rolls in your order. They’re a staple of Asian takeout menus around the world. You’ll find all sorts of ingredients in egg rolls, and some will stray far from the classic Asian flavors that so many of us love about them. That’s okay because they’re still absolutely delicious.
Take these cheesy ground beef egg rolls, for example. The only Asian thing about them is the egg roll wrappers. Again, that’s okay. It’s great, in fact, because these egg rolls are absolutely delicious. You could go so far as to call them cheeseburger rolls, and you’d be well within your rights to do so. These egg rolls are full of ground beef, mozzarella and cheddar cheese, the seasonings we love in our burgers like garlic and onion powder, and a kick of heat from jalapeno peppers.
It’s an ultra-Americanized version of the egg roll, and it’s so legit.
History of Egg Rolls
Speaking of Americanized versions, I want to take a second to talk about the history of egg rolls. The egg rolls that we all know and love at our local takeout joint aren’t actually Chinese, at least, not fully. They’re an Americanized version of a truly authentic roll, the spring roll.
Spring rolls began as a seasonal food eaten during the spring. When it made its first appearance in mainland China during the time of the Jin Dynasty, it was a pancake filled with newly harvested spring vegetables and was a welcome change from the preserved foods eaten throughout the winter. Traditional spring rolls are savory with cabbage and other vegetable fillings inside a thinly wrapped pastry. Meat varieties such as pork are also popular.
Fast forward to the modern-day, and spring rolls are a popular dish across the world. While they’ve undergone changes throughout the years, they are still relatively authentic to their heritage. The egg roll, however, is another story.
While egg rolls are a staple of nearly every Chinese food restaurant in the world, they are not actually an authentic Chinese dish. At least, not completely. Egg rolls are an Americanized version of their cousin, the spring roll.
The history of egg rolls is a relatively new story but one that’s shrouded in mystery. It’s said that the modern American egg roll was most likely invented at a Chinese restaurant in New York City in the early 1930s. Two chefs have claimed credit for creating the dish. Lung Fong of Lung Fong’s and Henry Low of Port Arthur both claim to have created the dish. Interestingly, Low’s recipe, which was printed in the 1938 cookbook, Cook at Home in Chinese, featured a variety of traditional Chinese ingredients, but it did not contain cabbage, the main ingredient in modern egg rolls.
It’s theorized that the egg roll comes by its name because the Chinese word for egg sounds very similar to the word for spring. However, this has not been proven or widely accepted as of yet.
These cheesy ground beef egg rolls are relatively straightforward. You’ll simply be sautéing the beef and vegetables in a pan, wrapping them in the rolls, and then pan-frying to golden perfection. That being said, I have a few tips that will help you make them like a pro so you always get the best possible egg roll every time.
Wet Every Edge
When rolling up each egg roll, be sure to dip a clean finger in a small bowl of water and thoroughly wet every edge. Every one of them. Even if it will only fold over onto another part of the outer egg roll and it’s not actively holding in the filling, still wet it. By wetting every single edge, you ensure that your egg roll remains exactly as you want it and prevents any filling from leaking out. The rule of thumb is this: If it’s an edge, wet it.
Add Cheese Last
The best way to ensure that your cheesy ground beef egg rolls are at optimal gooeyness is to add the cheese to the beef after it’s been cooked. This allows you to control the amount of cheese and ensures that it melts evenly. The heat of the ground beef, along with the heat produced by pan-frying the egg rolls will get all the cheese nice and melty.
Use Freshly Shredded Cheese
If possible, shred your own cheese rather than using bagged shredded cheese. Bagged shredded cheese is full of preservatives, which makes it melt differently than freshly shredded cheese. That’s not a problem in a dish like lasagna or stuffed shells. However in this cheesy ground beef egg rolls recipe, if you have the time, I strongly recommend shredding your own cheese.
The great thing about egg rolls is that today, you’re reading about what is essentially a cheeseburger egg roll, but tomorrow you could turn it into a shrimp egg roll. It’s an incredibly versatile dish that lends itself so well to mixing things up.
That’s mainly because the only uniform thing about an egg roll is, well, the egg roll. You can feel free to get as creative as you like with it. Cheesy fillings, sweet fillings, chicken, seafood – you name it. It can all go in an egg roll wrapper. Feel free to mix things up and see what happens. Of course, I encourage you to try this recipe first, though.
Serving Cheesy Ground Beef Egg Rolls
These egg rolls are a full meal on their own and trust me, they will fill you up. There’s no need to serve any sort of side with them because they have everything they need right there in the wrapper. What I do like to serve them with is a little dipping sauce. You can choose anything you like. Almost anything works with the cheesy beef filling, especially with the addition of the Cajun seasoning and jalapeno pepper.
Some of my favorite sauces that work nicely with these egg rolls include:
- BBQ Sauce
- Ketchup, mustard, and mayo mixed together in equal parts with a bit of Cajun seasoning and pepper
Storing the Egg Rolls
These egg rolls will keep well in the refrigerator in an air-tight container for three to four days. For longer storage, you can freeze these egg rolls for up to three months. Because they’re filled with beef and cheese, they are very freezer-friendly. Simply wrap them tightly individually in plastic wrap and then store them in an air-tight, freezer-safe container or heavy-duty freezer bags.
To reheat the egg rolls, thaw them out in the refrigerator and then bake, air fry or microwave them.
Try Your Hand at Cheesy Ground Beef Egg Rolls
You’ll be so glad you did. It only takes minimal effort and zero fancy skills or maneuvers to make these delicious cheesy ground beef egg rolls. A little sautéing and some pan frying, and you’ll have some of the tastiest egg rolls you’ve ever made. They’re basically a cheeseburger wrap, and they are beyond delicious. Give this recipe a try, and I know you and your family will agree that these are a must-make in your cooking arsenal.
Ingredients Needed to Make Cheesy Ground Beef Egg Rolls
- Ground Beef
- Onion powder
- Slap Ya Mama® seasoning
- Mozzarella and cheddar cheese
- Vegetable Oil
- Egg Roll Wrappers
How to Make Cheesy Ground Beef Egg Rolls
- Cook ground beef, onions, garlic, jalapenos, and seasoning until meet is no longer pink. Drain grease and return to pan.
- Add cheese, stir until melted.
- In a large skillet, heat vegetable oil until 375°
- Place 2 heaping tablespoons of meat mixture onto each egg roll wrapper.
- Wrap egg roll up tightly and fry until golden brown on all sides.
- Remove and place egg rolls on a plate lined with paper towels.
- Serve with your favorite dipping sauce.
Try These Delicious Cheesy Ground Beef Egg Rolls Today
Here are a few more delicious recipes that can be found on the blog:
- Philly Cheesesteak Egg Rolls
- Asparagus Chicken Egg Rolls
- Bacon Avocado Egg Rolls
- Blueberry Cream Cheese Egg Rolls
- Apple Cream Cheese Egg Rolls
- 1½ lb ground beef
- 1 cup onion, diced
- 1 jalapeno, seeds and membrane removed, diced
- 2 clove garlic, minced
- 1 tsp onion powder
- ½ tsp Slap Ya Mama® seasoning
- ½ tsp salt
- ½ tsp pepper
- 1½ cup Mozzarella cheese, shredded
- 1½ cup Cheddar cheese, shredded
- 1+ cup vegetable oil
- 1 pkg egg roll wrappers
Cook ground beef, onions, garlic, jalapenos, and seasoning until meet is no longer pink. Drain and return to pan.
Add cheese, stir until melted.
In a large skillet, heat vegetable oil until 375°.
Place 2 heaping tablespoons of meat mixture onto each egg roll wrapper.
Wrap egg roll up tightly and fry until golden brown on all sides.
Carefully remove egg rolls and place on a plate lined with paper towels.
Serve with your favorite dipping sauce: ketchup, mustard, mayo, BBQ sauce, Ranch or a mixture of ketchup, mustard and mayo.
Here are a few pics that are the perfect size for pinning to Pinterest.
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