Bacon Beer Cheeseburger Egg Rolls

Servings: 8 to 10
Prep time: 10 minutes
Cook time: 25 minutes


For the egg rolls:

  • 2 slices bacon (or precooked bacon crumbles)
  • ¼ white onion, diced
  • 3 cloves garlic, minced
  • 1 pound ground beef
  • ¼ tsp salt
  • ¼ tsp ground black pepper
  • 4 oz Hall’s Beer Cheese
  • ¼ cup diced pickle
  • 1/8 cup cold water
  • 8 to 10 egg roll wrappers
  • vegetable oil

For the creamy dipping sauce:

  • ½ cup ketchup
  • 2 tsp mustard (yellow or Dijon)
  • 1 cup mayonnaise
  • 1 tsp onion powder
  • ½ tsp garlic powder


For the dipping sauce:

Mix all of the ingredients together in a small bowl. Refrigerate for 30 minutes to allow the flavors to meld together, then serve. 

For the cheeseburger egg rolls:

In a large pan, fry up the bacon. Once cooked, remove the pieces from the pan and set aside to cool. In the same pan, cook the diced onion until translucent. Add the garlic and cook for just about a minute. Next, add the ground beef to the pan with onions and garlic. Cook and crumble the ground beef. Season mixture with salt and pepper. Cook until the beef is thoroughly cooked. Remove the beef from the heat and drain off any excess liquid and place back into the pan. Chop the bacon into small pieces. Add beer cheese, pickles and bacon pieces in with the ground beef mixture. Stir until the cheese is slightly melted.

Use a brush (or your finger) to spread the water around the edge of the egg roll wrapper.

Add about 3 tablespoons of the hamburger mix to the bottom corner of the wrapper. Tightly roll the wrapper around the filling one time then fold in the outer corners and continue to roll tight. Secure the top by lightly stretching the top corner to stick to the wrapper. Repeat this process with the rest of the wrappers until there is no more filling left. Heat a deep-frying pan over medium heat. Fill with the vegetable oil (until about halfway full.) Heat the oil up to about 350f degrees. Once heated, carefully drop in about 4 egg rolls at a time and fry on both sides for about a minute and a half or until the outer layer turns a light golden color on each side. Drain the egg rolls from the oil and place them on a plate with a paper towel or over a cooling rack with a pan underneath. Continue the process until all of the egg rolls have been cooked. Let cool for five minutes before serving.

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