Bacon Cheeseburger Egg Rolls with one open to show filling

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.


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Bacon Cheeseburger Egg Rolls with one open to show filling
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Bacon Cheeseburger Egg Rolls

These Cheeseburger Egg Rolls are crispy, cheesy, and filled with a delish flavorful filling!
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 14 egg rolls


  • 1 pound lean ground beef
  • 4 slices bacon chopped
  • ½ onion finely chopped
  • 4 tablespoons barbecue sauce
  • 1 tablespoon ketchup
  • 1 teaspoon yellow mustard
  • 1 teaspoon Worcestershire sauce
  • 20 egg roll wrappers mine were 5″x5″
  • 1 ½ cups cheddar cheese shredded, or ½ cheese string
  • oil for frying


  • In a large pan, brown ground beef, bacon, and onion until cooked. Drain any grease.
  • Add barbecue sauce, ketchup, mustard, and Worcestershire sauce.
  • Lay each egg roll wrapper out with a corner pointing towards you. Place 1 ½ tablespoons of cheese and 1 ½ 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).
  • Preheat oil to 350°F. Fry each egg roll for about 4-5 minutes or until browned and crispy.
  • Serve hot with ketchup & mustard.


It’s important to make sure the sides of the wrapper are tucked in, holding the ingredients in. If they leak, it can cause splattering. 
Leftovers will keep in an airtight container in the fridge for up to 5 days. They can also be individually wrapped and frozen for up to 3 months. 
To reheat, add to a frying pan with oil, air fry, or bake in the oven until heated through.
4.95 from 20 votes↑ Click stars to rate now!
Or to leave a comment, click here!

Nutrition Information

Calories: 110 | Carbohydrates: 8g | Protein: 6g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 19mg | Sodium: 149mg | Potassium: 99mg | Vitamin A: 10IU | Vitamin C: 0.2mg | Calcium: 11mg | Iron: 1mg

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

Course Appetizer, Snack
Cuisine American, Asian

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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!
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  1. Can the bacon cheeseburger egg rolls be baked instead of fried? If yes, for how long and at what temperature? Also can I use flour tortillas instead of egg roll wraps? Thank you for your time I’m really looking forward to making some of your recipes ! They look absolutely delicious!!!!’

    1. I have never baked these, but I have used an air fryer. If you try baking them, I think you might need to turn them halfway to get them crispy.

  2. These look like the yummiest egg rolls! I’m going to have to make these next time I’m throwing a party or craving a cheeseburger.5 stars

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

  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. 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

      1. How would I keep these warm to serve at work for a pot luck or re heat if I make the day before?

      2. I haven’t reheated these before. I would think that 400 degrees in the oven for about 15 minutes would be the best choice to keep them crispy. Please let us know how it works out for you!

  7. 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.

    1. 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! :)

    2. 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.

  8. 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.

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

  10. 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

    1. 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

  11. 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.

    1. I had my very first Lumpia just about a month ago from a street vendor in Seattle and it was DELICIOUS! I never thought of using lumpia wrappers… fantastic idea! Thank you for sharing!

  12. 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.

      1. I baked them… make as directed, brush a light coat of olive oil on the top and bake in a pre-heated oven at 400 degrees (F) for 10 minutes.