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Crispy Big Mac Egg Rolls Recipe Easy Homemade Savory Beef Cheddar Snack

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These crispy Big Mac egg rolls combine savory ground beef, sharp cheddar, and tangy homemade Big Mac sauce wrapped in a crunchy egg roll wrapper for a delicious snack or party treat.

Ingredients

Scale
  • 1 pound ground beef (80/20 blend)
  • 1 cup shredded cheddar cheese (about 4 oz / 115 g)
  • 12 egg roll wrappers
  • ½ cup finely chopped yellow onion
  • 2 cloves garlic, minced
  • ¼ cup finely chopped dill pickles
  • ⅓ cup mayonnaise (use vegan mayo if preferred)
  • 2 tablespoons dill pickle relish
  • 1 teaspoon yellow mustard
  • 1 teaspoon white vinegar
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ¼ teaspoon smoked paprika (optional)
  • Salt and black pepper, to taste
  • Vegetable oil, for frying

Instructions

  1. Prepare the Big Mac Sauce: In a small bowl, whisk together ⅓ cup mayonnaise, 2 tablespoons dill pickle relish, 1 teaspoon yellow mustard, 1 teaspoon white vinegar, ½ teaspoon garlic powder, ½ teaspoon onion powder, and a pinch of smoked paprika if desired. Stir well and set aside.
  2. Cook the Beef Mixture: Heat a large skillet over medium-high heat and add the ground beef. Break it up with a spatula and cook until browned, about 6-7 minutes. Drain excess fat if needed. Add the finely chopped onion and minced garlic, cooking another 3-4 minutes until softened and fragrant. Season with salt and pepper. Remove from heat and let cool slightly.
  3. Mix Filling: Transfer the beef mixture to a bowl. Stir in the chopped dill pickles and shredded cheddar cheese. Add about 3 tablespoons of the Big Mac sauce to the mixture, folding gently to combine. The filling should be flavorful but not too wet.
  4. Roll the Egg Rolls: Lay an egg roll wrapper on a clean surface with one corner pointing toward you (diamond shape). Spoon about 2 tablespoons of the filling near the bottom corner. Fold the bottom corner over the filling, then fold in the left and right corners snugly. Roll tightly toward the top corner and seal the edge with a dab of water or beaten egg. Repeat with remaining wrappers and filling to make about 12 egg rolls.
  5. Heat the Oil: Pour vegetable oil into a deep fryer or heavy pot to a depth of about 2 inches. Heat to 350°F (175°C). Use a thermometer for accuracy.
  6. Fry the Egg Rolls: Working in batches, gently lower egg rolls into the hot oil. Fry for 3-4 minutes or until golden brown and crispy, turning occasionally. Remove with tongs or slotted spoon and drain on paper towels or a wire rack.
  7. Serve: Let the egg rolls cool for a minute or two. Serve with extra Big Mac sauce for dipping.

Notes

Keep the filling cool before rolling to prevent soggy wrappers. Seal wrappers well with water or beaten egg to avoid leaks. Maintain oil temperature at 350°F (175°C) for best results. Fry in small batches to keep oil temperature steady. For a lighter version, bake at 400°F (200°C) for 15-20 minutes or air fry at 375°F (190°C) for 10-12 minutes after spraying with oil.

Nutrition

Keywords: Big Mac egg rolls, crispy egg rolls, beef cheddar snack, homemade egg rolls, party snack, savory egg rolls

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