Crispy Cheesy Beef Egg Rolls
There’s something irresistible about food that crunches when you bite into it — especially when that crisp shell gives way to a warm, cheesy, savory center. These Crispy Cheesy Beef Egg Rolls are exactly that kind of treat. They’re golden on the outside, gooey and flavorful on the inside, and dangerously easy to keep reaching for.
This is the recipe I turn to when I have leftover shredded beef sitting in the fridge and want to transform it into something fun. They’re perfect for game nights, casual get-togethers, or even just a cozy weekend snack when you’re craving something indulgent. The smell of them frying — that rich, beefy aroma mixed with melting cheese — will have everyone wandering into the kitchen asking, “Are those ready yet?”
Ingredients
For the Egg Rolls:
2 cups cooked shredded beef (braised beef or pot roast works beautifully)
1 cup shredded mozzarella cheese
½ cup shredded cheddar cheese
2 tablespoons cream cheese, softened
1 tablespoon fresh parsley, finely chopped
½ teaspoon garlic powder
½ teaspoon onion powder
Salt and black pepper, to taste
8–10 egg roll wrappers
1 egg, beaten (for sealing)
Vegetable oil, for frying
Optional Dipping Sauce:
½ cup barbecue sauce
1 tablespoon Worcestershire sauce
1 tablespoon honey
1 tablespoon apple cider vinegar
Instructions
1. Make the filling
In a mixing bowl, combine the shredded beef, mozzarella, cheddar, cream cheese, parsley, garlic powder, onion powder, salt, and pepper.
Mix everything together until evenly combined. The cream cheese helps bind it all together and makes the filling extra creamy once melted.
2. Assemble the egg rolls
Place an egg roll wrapper on a clean surface in a diamond shape (one corner pointing toward you).
Spoon about 2–3 tablespoons of filling into the center. Don’t overfill — it makes rolling tricky.
Fold the bottom corner up over the filling. Then fold in the left and right sides snugly. Roll it upward toward the top corner, keeping it tight as you go. Brush the top corner with beaten egg and press to seal.
Repeat with the remaining wrappers and filling.
3. Heat the oil
In a deep skillet or pot, pour in about 2 inches of vegetable oil. Heat it to 350°F (175°C). If you don’t have a thermometer, drop in a tiny piece of wrapper — it should sizzle immediately but not burn.
4. Fry until golden
Carefully lower 2–3 egg rolls into the hot oil. Don’t crowd the pan.
Fry for about 3–4 minutes, turning occasionally, until they’re beautifully golden brown and crisp.
Remove with tongs or a slotted spoon and place them on paper towels to drain. Listen for that satisfying crackle as they cool — that’s how you know they’re perfect.
5. Mix the dipping sauce (optional but worth it)
In a small bowl, whisk together the barbecue sauce, Worcestershire sauce, honey, and apple cider vinegar. Taste and adjust if needed. It should be sweet, tangy, and just a little smoky.
Presentation
Arrange the egg rolls on a platter while they’re still hot and crispy. Sprinkle a little extra chopped parsley over the top for a fresh pop of color.
Slice a few in half on the diagonal to show off that gooey, cheesy center — it makes them even more tempting.
Serve the dipping sauce in a small bowl on the side. If you’re hosting, place everything on a wooden board for a casual, rustic look. They disappear fast, so you might want to make a double batch.
Nutritional Information:
⏰ Prep Time: 20 minutes | Cooking Time: 15 minutes | Total Time: 35 minutes
🔥 Kcal: Approximately 420 kcal per serving (2 egg rolls) | 🍽️ Servings: 4–5 servings
Conclusion
These Crispy Cheesy Beef Egg Rolls are everything you want in a comfort snack: crunchy, melty, savory, and just a little indulgent. They’re simple enough for a weeknight craving but special enough to serve to guests.
Once you break through that crisp shell and see the cheese stretch, you’ll understand why this recipe is such a favorite. So grab that leftover beef and give it new life — you’ll be so glad you did.