Ground beef, cheddar cheese, pickles, caramelized onions, Dijon mustard, spring roll wrappers, olive oil.
Table of Contents
I didn’t plan for this Cheeseburger Spring Rolls Recipe to become one of those recipes — you know, the one people casually bring up like, “Hey, remember those spring rolls you made?” But here we are.
The first time I made them, it was one of those days where I wanted comfort food but also wanted it to feel a little fun. Burgers felt boring. Appetizers felt like too much effort. Then I remembered those viral Disney cheeseburger spring rolls everyone was losing their minds over, and I thought… fine. Let’s see what the fuss is about.
I was skeptical. Wrapping raw beef in spring roll wrappers felt like I was breaking some unspoken kitchen rule. I hovered. I overthought. I may have Googled “is this okay?” once or twice. But when they came out golden and crackly and smelled like an honest-to-goodness cheeseburger? Yeah. Game over.
I burned my tongue on the first bite because I couldn’t wait. No regrets.
Why you’ll Love these Cheeseburger Spring Rolls?
There’s something kind of genius about this Cheeseburger Spring Rolls Recipe, even if it doesn’t look fancy at first glance. It takes everything you love about a cheeseburger — juicy beef, melty cheese, pickles doing their tangy thing — and wraps it up in something crispy that feels snackable and just a little indulgent.
What I really love (and still side-eye every time) is that you don’t cook the filling first. It feels wrong. It feels risky. And yet… it works. The beef cooks perfectly inside the wrapper, the cheese melts without leaking everywhere (most of the time), and the inside stays juicy instead of dry.
Also, let’s be honest — anything you can cook in the air fryer without turning your kitchen into a grease crime scene already has my attention.
Ingredient Notes
Before you start rolling, let’s talk about what actually matters in this Cheeseburger Spring Rolls Recipe, because small choices here make a big difference.
- Ground beef – Don’t go super lean. You want flavor. Dry spring rolls are just sad.
- Caramelized onions – Sweet, rich, and worth the extra step. Onion relish works, but homemade feels cozy.
- Pickles – Please don’t skip them. They balance everything and make it taste like a real burger.
- Cheddar cheese – Sharp cheddar is my go-to, but honestly, use what you love.
- Dijon mustard – Adds tang without screaming “mustard!”
- Fish sauce – This always gets a look. You won’t taste fish. You’ll just taste better.
- Spring roll wrappers – Thin is key. Thicker wrappers don’t crisp the same.
- Olive oil – Just enough for color and crunch. This isn’t deep-frying, thank goodness.
How to Make Cheeseburger Spring Rolls Recipe?
It sounds like a lot when it’s written out, but the actual process is pretty forgiving. Put on something nostalgic in the background. Don’t rush. And maybe accept now that you’ll eat one “just to check.”
Step 1: Mix the Filling
Dump everything into a bowl — beef, onions, pickles, cheese, mustard, fish sauce, salt, pepper — and mix until it looks evenly seasoned. You want every bite to taste intentional, not like random burger parts arguing with each other.
Step 2: Make the Burger Dipping Sauce
Stir together the yogurt or mayo, mustard, ketchup, garlic, pickles, pickle juice, and smoked paprika. Taste it. Adjust it. Add more pickle juice if you’re feeling chaotic. This sauce is dangerous.
Step 3: Prep the Wrappers
Lay one wrapper down with a corner pointing toward you. This part feels oddly meditative. If you want mini rolls, cut them now. If not, full-size is great too.
Step 4: Roll Them Up
Spoon a heaped tablespoon of filling near the bottom corner. Roll it up snugly, fold in the sides, brush the edge with water, and seal. If you’re making minis, double-wrap them — trust me, leaks are a buzzkill.
Step 5: Cook Until Golden and Crispy
- Air fryer: 400°F, about 15 minutes, flipping halfway.
- Stovetop: Pan-fry with a little oil, turning often, about 10 minutes.
- Oven: 400°F for about 25 minutes, flip halfway. Use a wire rack if you can — soggy bottoms are heartbreaking.
Step 6: Serve Immediately (Or Lose a Few to “Quality Control”)
Pile them onto a plate, set out the dipping sauce, and accept that people will hover.
Storage Options
Cooked spring rolls keep in the fridge for about 3 days in an airtight container. Reheat them in the air fryer or oven — microwaving is technically possible, but emotionally disappointing.
Uncooked rolls freeze beautifully. Cook them straight from frozen with a few extra minutes added. Future-you will feel very smug about this decision.
Variations & Substitutions
Once you’ve made this Cheeseburger Spring Rolls Recipe, your brain will start riffing.
- Bacon cheeseburger – Add bacon bits. Always correct.
- Big Mac-ish – American cheese, extra pickles, tweak the sauce.
- Spicy – Jalapeños in the filling or hot sauce in the dip.
- Chicken or turkey – Lighter, but still really good.
- Vegetarian – Plant-based ground works surprisingly well here.
What to Serve With Cheeseburger Spring Rolls?
They don’t need much, honestly. Fries, sweet potato wedges, onion rings, or a simple salad all make sense. These are perfect for parties, game day, or those nights where dinner quietly turns into snacks and no one complains.
FAQ:
Can I make these ahead of time?
Yes. Assemble and refrigerate, or freeze for later. Very forgiving.
Do I really not cook the beef first?
Correct. It cooks inside the wrapper. I still double-check sometimes, just in case.
Best cooking method?
Air fryer for crunch, stovetop for speed, oven if that’s what you’ve got.
Can I skip the fish sauce?
You can. I won’t stop you. But I’d try it once before deciding.
If you make this Cheeseburger Spring Rolls Recipe, I genuinely want to know — did you serve them neatly… or eat one standing at the counter first? Either way, tell me how it went.
Cheeseburger Spring Rolls Recipe
Ingredients
Cheeseburger Spring Rolls
- 1 lb 500 g ground beef
- ½ cup caramelized onions finely chopped (or caramelized onion relish)
- ½ cup dill pickles finely chopped
- 1 cup cheddar cheese finely diced or grated
- 1 tablespoon Dijon mustard
- 1 teaspoon fish sauce
- 1 teaspoon salt
- Freshly ground black pepper to taste
- Spring roll wrappers
- Olive oil for brushing or cooking
Burger Dipping Sauce
- ½ cup Greek yogurt garlic aioli, or mayonnaise
- 1 tablespoon Dijon or American mustard
- 1 tablespoon tomato ketchup
- 1 garlic clove minced (or 1 teaspoon garlic powder)
- 3 dill pickle slices finely chopped
- 1 teaspoon pickle juice or white wine vinegar or apple cider vinegar
- 2 teaspoons smoked paprika
Instructions
Prepare the Filling
- In a large mixing bowl, combine the ground beef, caramelized onions, chopped pickles, cheddar cheese, Dijon mustard, fish sauce, salt, and black pepper. Mix thoroughly until all ingredients are evenly distributed.
Prepare the Dipping Sauce
- In a separate bowl, whisk together the Greek yogurt (or mayonnaise), mustard, ketchup, garlic, chopped pickles, pickle juice, and smoked paprika until smooth. Refrigerate until ready to serve.
Assemble the Spring Rolls
- Place a spring roll wrapper on a clean work surface with one corner facing toward you. Spoon approximately one heaped tablespoon of the cheeseburger filling onto the wrapper, forming a compact rectangle near the bottom corner. Roll the wrapper over the filling, fold in both sides, lightly brush the exposed edge with water, and roll tightly to seal. Repeat with remaining filling and wrappers.
Cook the Spring Rolls
- Air Fryer: Preheat to 400°F (200°C). Lightly brush or spray the spring rolls with olive oil. Cook for 15 minutes, turning halfway through, until golden and crisp.
- Stovetop: Heat 1 tablespoon olive oil in a nonstick skillet over medium-high heat. Cook spring rolls, turning frequently, until evenly browned and cooked through, about 10 minutes.
- Oven: Preheat oven to 400°F (200°C). Arrange spring rolls on a parchment-lined baking sheet or wire rack. Brush with olive oil and bake for 25 minutes, turning halfway through, until crisp.
Serve
- Arrange the cooked spring rolls on a serving platter and serve warm with the prepared burger dipping sauce.
Notes
