Cheeseburger Egg Rolls - Lunch Version
8
Servings
8
Ingredients
16
Comments
As fall starts to arrive, nights gathered around the grill begin to be less frequent but you can keep that taste of summer year round with these Cheeseburger Egg Rolls.
8
Servings
8
Ingredients
16
Comments
Ingredients
- 1 cup cook Ground Beef
- ½ cups dice Onion
- 2 teaspoons Worcestershire sauce
- 2 tablespoons Dijon Mustard
- ½ cups Cheddar Cheese, Shredded
- ¼ teaspoons Salt
- ¼ teaspoons Black Pepper
- 16 individual Eggroll Wrapper
Containers
Supplies
Cooking Instructions
Freeze For Later Cooking Day Directions
Bake
These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).
Why would I want to freeze this?
- Combine all ingredients except eggroll wrappers in a large bowl and stir well.
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Make From Frozen Serving Day Directions
Easy Assembly/Ready to Eat
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Prep from frozen
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Make It Now Cooking Directions
Oven Cook
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- In a skillet over medium heat, brown ground beef.
- After browning, remove from heat. Stir in onion, Worcestershire, mustard, cheese, salt and pepper.
- Allow to cool for 5 minutes.
- Lay eggroll wrappers flat and divide meat mixture into wrappers.
- Fold end of eggroll wrapper up, then roll up.
- Place on baking sheet and bake at 375 for 15-20 minutes, until lightly browned.
16 Comments
Join the discussionThese sound soooooo good!
If these are made ahead and frozen, are they cooked from frozen or thawed?
Hi Heather, you can cook from either but I cook from frozen. Most of the time that’s because I eat them for lunch and don’t have time to thaw beforehand. 🙂
My 6 & 8yr. old girls love cheeseburgers & egg rolls! It’s a win-win for our dinner table! This will definitely be going onto our menu plan soon! Thanks for sharing. I love your blog! We just made the mini cinnamon roll muffins this morning for breakfast, they were awesome & a big hit with the hubby & kiddos! 🙂
Hi Jenny! Glad to hear it was a hit! 🙂 My kids love the mini cinnamon roll muffins too.
Could these be baked and then frozen, then thawed/heated to serve? Would love to make these to send in lunchboxes!
Yes definitely!
anyone tried these yet? I did a similar dish with buffalo chicken I saw on pintrest a few months ago and it wasn’t very tasty. Perhaps though it was the wrappers. I think the wrappers were just not very good though. ANy suggestions?
I made these and had only enough filling for exactly half of the wrappers. I did not feel like I was over stuffing them either. I can’t figure it out.
Maybe your ground beef cooked down more than mine did? You could also add slaw to them for a little extra stuffing and some crunch if you want to.
I made chicken parm wraps last month and it also only called for 16 wontons and I ended up using a whole pack of 60. Am I buying the wrong wonton wrappers? If so where can I get bigger ones.
Sarah – can you share the link to the recipe you are questioning? I can review and hoping provide some insight into the wonton wrapper issue! Thanks!
It’s the chicken Parmesan wraps – whole food
edition from the august 2013 whole food menu. From the canyoustayfordinner website. I think I must have the wrong size – just don’t know where to look for the larger ones
Thank you so much Sarah for sharing this with us! I am researching it right now, and will get back to you shortly!
Did you drain the ground beef?
Yes. You do need to drain the ground beef.