These cheeseburger spring rolls make the most delicious appetizer! They are golden brown and crispy on the outside, and taste just like a cheeseburger on the inside. They have the most incredible dipping sauce too, and come together so easily. Not only will these be a huge hit with the kids, but I promise no adult will be able to resist them either. Better than Disney World’s famous cheeseburger spring rolls!
I made these in Ramadan, and we couldn’t get enough of these paired alongside the soup that it’s traditional for us to break our fast with. However, you can enjoy these literally any time of year!
For another delicious fried appetizer, try these cheese sambosa or these chicken musakhan stuffed sambosa, so good.
Jump to:
- What’s so good about these burger spring rolls:
- Ingredients for cheeseburger spring rolls:
- How to make easy big mac spring rolls:
- The “Big Mac” dipping sauce
- How to serve/variations:
- Storing Leftovers:
- Expert tips and tricks:
- Fry as many as you’ll eat
- Recipe FAQs:
- If you liked this recipe, you might like:
- Pairing
- Cheeseburger Spring Rolls
- To do:
What’s so good about these burger spring rolls:
- They taste like little crispy cheeseburgers- yum!
- The dipping sauce that you serve these with is addictive. The sauce would work great for regular homemade burgers too.
- These cheeseburger spring rolls are the perfect make ahead recipe because they store so well in the freezer, and can be fried straight from frozen.
- You may have heard of Disney World’s famous Magic Kingdom cheeseburger spring rolls- now you can have the magic right in your home!
- This is a great twist on the typical Ramadan samboa and spring rolls, a way to bring some extra cheer to your iftar table.
Ingredients for cheeseburger spring rolls:
- Oil: I like using olive oil for sauteing the beef, and vegetable oil for deep frying the finished spring rolls
- Red onion: you’ll use most of this for cooking the meat, but reserve a little for the copycat Big Mac dipping sauce.
- Ground beef: use lean ground beef
- Salt, pepper and spices
- Mayonnaise: I used full fat, but you can use light if you prefer
- Ketchup
- Yellow Mustard: can sub with Dijon or other mustard of choice
- Relish: or you can just finely dice some dill pickles
- Processed cheddar cheese (the kind like Kraft singles): to give that really authentic cheeseburger taste. You can use the cheese of your choice!
- Spring roll wrappers: you’ll find these in the freezer section
- Flour, mixed with a splash of water to form a thick paste- this is to seal the spring rolls shut
See recipe card for quantities.
How to make easy big mac spring rolls:
- Step 1: Add the diced onion to hot oil in a skillet.
- Step 2: Saute until soft.
- Step 3: Add the ground beef to the skillet.
- Step 4: Cook well until fat evaporates and meat is brown.
- Step 5: Add the spices to the beef.
- Step 6: Stir well to combine.
- Step 7: Cut the cheddar cheese in half and place in the corner of the spring roll wrapper.
- Step 8: Add a heaped tablespoon of ground beef to the spring roll wrapper.
- Step 9: Fold the spring roll wrapper in a triangle up and over filling.
- Step 10: Tuck in one side of the spring roll wrapper.
- Step 11: Repeat with the other side.
- Step 12: Roll up like a burrito.
- Step 11: Add a little flour and water paste to seal.
- Step 12: Repeat with all the spring rolls.
- Step 11: Fry in batches in very hot oil until golden brown on one side.
- Step 12: Flip to the other side and fry until the other side is golden.
Hint: Make sure the oil is very hot before you add the spring rolls so they cook evenly and to the perfect golden brown without absorbing too much oil and becoming greasy.
The “Big Mac” dipping sauce
You can prepare the Big Mac dipping sauce in advance and store in the fridge, tightly covered for up to 5 days.
How to serve/variations:
- Dipping sauce – it’s my favorite part of the recipe! You can serve with just mayonnaise and ketchup or both mixed together, but I love the sauce so much!
- Caramelized Onions: Make these even better with some finely diced caramelized onions layered onto the ground beef filling.
- Burger spring rolls (cheeseless) – you can omit the cheese inside the spring rolls and just make burger spring rolls
- Spicy – You can add red chili flakes to the ground beef mixture, and diced jalapenos to the dipping sauce to give this a spicy kick.
Storing Leftovers:
These burger spring rolls are definitely best enjoyed fresh when they are at their optimal crispiness. That’s why I prefer assembling and freezing them, then just frying whichever I’ll need on the spot.
To freeze uncooked spring rolls: Assemble as directed, and flash freeze by placing in a single layer on a baking sheet in the freezer. Freeze for 1-2 hours or until frozen solid, at which point you can transfer to a freezer bag or airtight container. Freeze for up to two months. Cook as directed, without thawing, adding a minute or two to frying time.
However, if you do have leftover cooked spring rolls this is how to store them:
Fridge Storage: You can store in the fridge for up to 2 days. Let the spring rolls cool to room temperature to avoid sogginess, then wrap loosely in paper towels to absorb any moisture. Place in an airtight container, and reheat in the oven or air fryer (at 350F/180C for 4 minutes air fryer, 8-10 minutes oven) or pan fry in a hot skillet. Avoid the microwave, as it’ll make them soggy.
Freezer Storage: You can freeze for up to 2 months. Cool completely, then place the spring rolls in a single layer on a baking sheet in the freezer for 1-2 hours until solid, at which point you can transfer to a freezer safe bag or container. To reheat, you don’t need to thaw them, you can bake at 350F/180C for 10-15 minutes, or air fry at the same temperature for 7-9 minutes until crispy.
Expert tips and tricks:
- Cool the filling before wrapping: This prevents steam from softening the wrapper and helps it seal properly.
- Use lean ground beef and cook thoroughly: You want to cook off as much grease as you can, so the filling isn’t greasy and soggy.
- Don’t overfill: 1-2 tablespoons of filling is enough—too much and they’ll burst open while cooking.
- Seal tightly: Using a flour-water paste or just water to glue the seal shut
- Fry or air fry in batches: Don’t overcrowd the pan or air fryer; it lowers the temperature and makes them greasy and unevenly cooked.
Fry as many as you’ll eat
I don’t like frying up all my spring rolls at once, it’s amazing having some in the freezer waiting for you. And this way, you won’t end up with any leftovers! They freeze so well, follow the instructions in the storing leftovers section above.
Recipe FAQs:
Yes! You can assemble them ahead and either refrigerate for up to 1 day or freeze them raw for up to 2 months. Cook directly from frozen—no need to thaw.
Keep the wrappers covered with a damp towel while working to prevent drying. Don’t overfill, and cool the filling before wrapping to avoid the wrappers steaming and tearing.
Yes, you can use any leftover cooked ground beef. Just chop the beef up as finely as you can, add some seasoning if you need to, and proceed with the recipe.
Yes! Preheat the air fryer to 190C (375), and once hot, add a single layer o spring rolls to the air fryer, and cook for 7-9 minutes, flipping over halfway through, until golden brown and crispy.
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Cheeseburger Spring Rolls
Ingredients
For the spring rolls:
- 1 tablespoon olive oil
- 1 red onion, finely diced
- 500 g ground beef 1 lb
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon paprika powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
For the dipping sauce:
- 1/2 cup mayonnaise
- 2 tablespoon ketchup
- 2 tablespoon sweet pickle relish, or sweet pickles chopped finely
- 1 tablespoon chopped onion
- 2 teaspoon yellow mustard
- 1/2 teaspoon white vinegar
- 1/2 teaspoon paprika powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt
To assemble:
- 10 slices processed cheddar cheese (the kind like Kraft singles)
- 20 spring roll wrappers
- 1 tablespoon flour, mixed with a splash of water to form a thick paste
- 1/2 cup vegetable oil
Instructions
To make the beef filing:
- In a large skillet, add the olive oil and heat on medium high. Once hot, add the onion, but keep 1 tablespoon of diced onion aside for the sauce, and stir until softened, 4-5 minutes.
- Add the ground beef, and cook thoroughly until browned and the liquid has evaporated, 8-10 minutes.
- Add in the salt, black pepper, and spices, mixing thoroughly. Let the beef filling cool completely.
To assemble the spring rolls:
- Slice each cheddar cheese slice in half, and place the cheese near the corner of the spring roll wrapper. Add a heaped tablespoon of the ground beef filling onto the cheese.
- Pull up the corner of the spring roll wrapper, up and over the ground beef filling, then tuck in the sides of the spring roll and roll the whole thing up like a burrito. Add a little flour paste to seal the spring roll shut. Repeat with all the filling and spring roll wrappers. You can see the method demonstrated in the video in the recipe card.
- Place the vegetable oil in a deep skillet, and heat on medium high. Once the oil is very hot, add in the spring rolls, and cook until deep golden brown, turning over occasionally, 2-3 minutes. Do this in batches so you don't overcrowd the pan. Place on a paper towel lined platter.
Make the dipping sauce:
- Mix together all the ingredients for the dipping sauce, and serve alongside the cooked spring rolls.
Video
Notes
- Sweet pickle relish can be swapped with finely chopped sweet pickles.
- Yellow mustard can be substituted with Dijon or another other mustard.
- Spring roll wrappers are typically found in the freezer section of supermarkets.
- The flour and water paste is important for sealing the wrappers—make sure it’s thick enough to hold.
- Cooked spring rolls can be stored in the fridge for up to 2 days. Let them cool completely, wrap in paper towels, and store in an airtight container. Reheat in the oven, air fryer (180C/350F for 4–5 minutes), or a skillet. Avoid microwaving to prevent sogginess.
- To freeze uncooked spring rolls: assemble and place in a single layer on a tray in the freezer until solid (1–2 hours), then transfer to a freezer-safe bag or container. Fry from frozen, adding 1–2 minutes to the cook time.
- Cooked spring rolls can also be frozen once fully cooled, then reheated from frozen at 180C/350F in the oven or air fryer until hot and crispy.
- Let the beef filling cool completely before wrapping to prevent the wrappers from tearing or getting soggy.
- Use about 1–2 tablespoons of filling per roll—overfilling can cause the rolls to burst during frying.
- Seal the wrappers well using flour paste or water to keep the filling in while cooking.
- Fry or air fry in batches to avoid overcrowding, which can lower the oil temperature and result in greasy, unevenly cooked rolls.
- Make as many as you plan to eat fresh, and freeze the rest for easy cooking later—they freeze and reheat beautifully.
Nutrition
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