Bacon Cheeseburger Egg Rolls

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bacon cheeseburger eggrolls

How to Make Bacon Cheeseburger Egg Rolls

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These make an awesome snack for the kids or appetizer for the grown ups!  The mixture inside is truly delicious.

I have found two types of egg roll wrappers… one type I have purchase are a little stretchy and doughy… and a second type always seem kind of dry and papery.  The stretchy ones work much better, I find the papery ones are dry and sometimes crack.  You may have to try a couple brands.  Egg roll wrappers are often found in the deli or with the tofu products in the veggie area.  Most stores have them but you may need to ask.


bacon cheeseburger egg rolls 2

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Print Recipe
4.5 from 2 votes
Servings: 20
Prep Time:
15 mins
Cook Time:
5 mins
Total Time:
20 mins
Author: Holly
Course: Appetizer
Cuisine: American
Keyword: Bacon Cheeseburger Eggrolls
These make an awesome snack for the kids or appetizer for the grown ups! The mixture inside is truly delicious.
  • 1 pound lean ground beef
  • 1/2 onion finely chopped
  • 4 slices of bacon chopped
  • 1 tablespoon ketchup
  • 2 tablespoons barbecue sauce
  • 1 teaspoon yellow mustard
  • 1 teaspoon of Worcestershire sauce
  • 1 1 2/ cups cheddar cheese shredded
  • 20 egg roll wrappers mine were 5″x5″
  • oil for frying
  1. In a large pan, brown ground beef, bacon and onion until cooked. Drain any grease.
  2. Add ketchup, barbecue sauce, mustard and Worcestershire sauce.
  3. Lay each egg roll wrapper out with a corner pointing towards you. Place 1 1/2 tablespoons of cheese and 1 1/2 tablespoons beef filling in the center of each wrapper. Fold in the sides and roll the wrapper tightly. Use a dab of water to secure the tip of the wrapper. (If you don’t know how to roll an egg roll it usually shows on the package).
  4. Preheat oil to 350 degrees. Fry each egg roll for about 4-5 minutes or until browned and crispy.
  5. Serve hot with ketchup & mustard.
Recipe Notes


Nutrition Information
Calories: 110, Fat: 5g, Saturated Fat: 1g, Cholesterol: 19mg, Sodium: 149mg, Potassium: 99mg, Carbohydrates: 8g, Protein: 6g, Vitamin A: 0.2%, Vitamin C: 0.2%, Calcium: 1.1%, Iron: 5.3%

(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)



Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!

36 comments on “Bacon Cheeseburger Egg Rolls”

  1. Yes lady’s you can bake these cheeseburger egg rolls take a piece tinfoil sprayer with nonstick spray and bake.

  2. Can I use puff pastry instead of egg wrapper cause from here its difficult to buy

  3. Made for a family reunion n didn’t have any left!!

  4. I always use the Spring roll wrappers that you find frozen in the Asian market. They’re thinner and fry up crispier than the supermarket kind.

  5. I make yacamonda, a version learned while living in Okinawa. I also do the cheeseburger ones. Awesome with some egg drop soup as a meal

  6. love to have wine and cheese with Holly

  7. I appreciate your creativity in using “egg rolls” for so many entrees. Do you have others uses for egg rolls that you haven’t published or new ones? Thanks! Frank

  8. I was wondering how these would hold up after frying then keeping them warm in a crockpot?

  9. Ok… so I wanted to bake these, but I have tried baking with egg roll/wonton wrappers in the past with NO luck at all… they ALWAYS burst open on me and the filling leaks every where (I made some with a raspberry cream cheese filling). Any tips on how to keep them from splitting. I’ve tried putting melted butter on them but that didn’t work… any help would be great as I prefer to bake over frying my food.

    • I personally have not baked these but it is a question I have been asked frequently. I am definitely going to have to give it a try so I can share with you!

      I do know that there are two types of wrappers, one is more stretchy (like a pasta dough) and one is more papery in texture. I know the papery ones can break if baked, so maybe a different brand would work. When I give it a try, I will add it to the post! :)

    • Just try dipping your finger in water and follow the seam as if it was an envelope and you are sealing it with the water . This will work just don’t soak it.

  10. I am always looking for something interesting and yummy to make when my grand daughters come to visit. I can’t wait for them to come over again so we can make these together. What do lupia and Paratha look like and can they both be found in the Asian market.

  11. What depth the oil?

  12. I just had to try these. I made them with Paratha instead of the egg roll wrap then baked; delicious

  13. I have made these and froze them for later – I fry them to a very light golden brown, lay them out and freeze them and then store in a ziploc bag. When I am ready to reheat I put them on a baking sheet with Parchment Paper and bake at 350 for 15-20 minutes ( convection oven works best). They get crispy when reheated -, its best to use parchment paper, it helps absorb the grease and keeps the rolls from sticking, I also put them seam side UP, when reheating, it keeps them from leakiing as bad

  14. Please, what is a lupia wrapper, and where do you find these?

  15. I was wondering if you could make these ahead & freeze?

    • yes, you can make then ahead of time, and they hold very well in the freezer. i also tried different fillings, like string cheese, marshmallows/chocolate chips, apples, and its wonderful

  16. I have been making these (a version of them) for years. My wife is Filipino and makes some of the best Lumpia you will ever have (Philippine eggroll). We have experimented with different fillings for years and this is one our kids enjoy quite often. Go to an asian store and get lumpia wrappers. They are lighter and crisp up very nicely.

  17. i roll my rolled up egg rolls in cornstarch before i fry them. it gets rid of the soggy egg roll wraps and makes them really crispy.

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