Big Mac Egg Rolls are an impressive mashup of two totally different foods that somehow come together to create a mind-blowing bite. They have become one of my favorite non-traditional egg rolls, and I might enjoy them even more than a real Big Mac!
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The key is ensuring that the filling is well seasoned. This is why I add some condiments as well as spices into the meat mixture to add even more depth. You don’t want the flavor coming from only the bold Big Mac sauce.
If you like Big Mac recipes, you've got to try this Big Mac Crunchwrap, Big Mac Quesadilla, Big Mac Pizza and Big Mac Sliders Recipe next!
Why You’ll Love This Recipe
- It’s creative: This is a unique recipe mashup of egg rolls and a Big Mac burger. It’s completely different, but somehow it works together so well.
- You can make it your own: I love having fun with recipes! Make little tweaks to make the Big Mac rolls feel more like your own.
- It’s budget-friendly: This is a cheap recipe to make! It’s a great, affordable appetizer or snack when you have a tight grocery budget.
Ingredients
Here are all the ingredients you’ll need to make this Big Mac egg roll recipe. All the components are common kitchen staples. There’s a homemade sauce, too, and many of the ingredients overlap.
For the Big Mac sauce
- Condiments: Mayonnaise, ketchup, and mustard are key to making a scrumptious Big Mac sauce. It makes the perfect dip for a Big Mac egg roll. I use yellow mustard to get the classic taste, but you can substitute it for Dijon if you want a slightly spicy and bold flavor profile.
- Pickles: I use both pickle juice and diced pickles. The brine from the jar enhances the pickle flavor, while the pieces add subtle texture to the sauce.
- Vinegar: I love the tangy flavor of white vinegar, and I feel like it makes my sauce recipe taste exactly like the McDonald’s version.
- Spices: Salt, pepper, and smoked paprika are all you need. They enhance the flavors of the other ingredients
For the egg rolls
- Ground beef: Ensure you use lean meat so it’s not super fatty or greasy. This will impact the flavor.
- Onions: Chop the yellow onions into small pieces, but not a fine dice, so you can still taste the flavor and get the texture. Yellow onions are classic for a Big Mac!
- Pickles: I dice more pickles for the egg roll filling, so each bite still gives you the flavor of a Big Mac before you dip it into the sauce.
- Condiments: I add some yellow mustard and ketchup to the meat mixture to impart more burger flavor.
- Cheese: Shredded cheese is best because it mixes well with the other ingredients for the egg roll filling. I like cheddar, but you can use another variety like Colby Jack if you prefer.
- Egg roll wrappers: You can’t have an egg roll without egg roll wrappers. You can find them in the produce section at most grocery stores.
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations
- Spicy jalapeno: Add diced jalapenos with the onions in the ground beef to provide some heat.
- Cheesy bacon: Stir in extra cheese and chopped bacon for a cheeseburger version.
- Leaner: Swap the ground beef with ground turkey or ground chicken.
How to Make Big Mac Egg Rolls
Below are the instructions on how to make this Big Mac egg roll recipe. I like to get the oil started because it takes a few minutes for it to get hot enough to fry, so add about an inch to a heavy skillet over medium-high heat.
Step 1: Prep the sauce. Add the ingredients for the Big Mac sauce to a small bowl and whisk until they are well combined.
Step 2: Make the filling. Heat a skillet over medium heat and cook the ground beef for 5 minutes. Then, add the onion, ketchup, mustard, and pepper. Continue to cook the mixture until the meat is no longer pink and the onions have softened..
Step 3: Fill the wrapper. Grab an egg roll wrapper and lay it out in front of you (it should look like a diamond). Add 1 tablespoon of cheese, 3 tablespoons of meat, and 1 tablespoon of pickles. Then, fold the sides into the middle.
Step 4: Seal and repeat. Next, roll from the bottom to the top corner. Add a little bit of water with your finger to seal the egg roll. Repeat the process until all the rolls are prepared.
Step 5: Fry the egg rolls. Cook them in batches in the hot oil, about 1 minute per side or until golden and crispy.
Step 6: Drain the oil and serve. Place the deep-fried egg rolls onto a paper towel-lined plate to soak up excess oil. Enjoy them with the Mac dipping sauce!
Recipe Tips
- Let the filling cool slightly: Be careful when rolling the egg rolls with hot filling. I like to take it off the stove for about 5 minutes or so, then it’s much easier to handle.
- Roll them tightly: When rolling your Big Mac rolls, try to get them as tight as possible so they stay rolled as they fry, and oil doesn’t leak inside them.
- Drain excess grease: Drain or strain all excess grease after the beef is browned to keep the mixture from making your egg rolls soggy.
If you love recipes like this burger and egg roll mashup, you may also enjoy these Bacon Cheeseburger Egg Rolls too!
Storage Directions
- Storing: Store extra egg rolls in an airtight container or Ziploc bag in the refrigerator for up to 4 days. Freeze them for up to 3 months. Store extra sauce in the fridge for up to 1 week.
- Reheating: I recommend reheating the egg rolls in a 350-degree oven for 10-12 minutes or a 400-degree air fryer for 6-8 minutes. This will keep them crispy!
- Make Ahead: Prepare the egg roll filling up to 24 hours in advance, so all you have to do is assemble and fry!
Serving Suggestions
- Add some more dipping sauce options like spicy jalapeno hot sauce and bacon aioli.
- Make them an appetizer! Serve them with other yummy finger foods like baked spicy chicken bites and seafood stuffed mushrooms.
- Enjoy them for lunch with this chilled asparagus salad.
Recipe FAQs
Sure! Brush them with oil or spray them with cooking spray. Air fry them for about 8-10 minutes at 400 degrees F, flipping them halfway.
I recommend corn or canola oil as substitutes for vegetable oil. Olive and avocado oil will burn.
Stir in a little Big Mac sauce or extra ketchup and mustard to keep the filling tender and moist.
More Delicious Egg Roll Recipes
Do you like egg roll recipes? Here are some recipes you may also like to try.
If you try this recipe and love it please leave a star rating in the recipe card below or even better, drop a review in the comment section, I always appreciate your feedback. Be sure to follow along with me on Facebook, Pinterest, and YouTube for more easy recipes!
Big Mac Egg Rolls
Ingredients
Big Mac Sauce
- ½ cup mayonnaise
- 2 teaspoons ketchup
- 1 tablespoon dill pickle juice
- ½ tablespoon dill pickle minced
- ½ tablespoon yellow mustard
- 1 teaspoon white vinegar
- ½ teaspoon sea salt
- ¼ teaspoon ground pepper
- ¼ teaspoon smoked paprika
Egg Rolls
- 1 pound ground beef medium
- 1 yellow onion small, chopped
- ¾ cup dill pickles small, diced
- 2 tablespoons ketchup
- 2 tablespoons yellow mustard
- ½ teaspoon ground pepper
- ¾ cup Cheddar cheese shredded
- 12 egg roll wrappers
- 3 cup vegetable oil fry frying
Instructions
- Make your Big Mac sauce by adding all the ingredients into a small bowl and whisk until combined. Set aside.
- Heat a large pan on medium heat and cook ground beef for about 5 minutes.
- Strain out excess fat, then add onion, pickles, ketchup, yellow mustard and pepper. Cook for a couple minutes until the beef is fully cooked and no longer pink.
- Prepare the eggrolls by laying each wrapper in a diamond shape on a flat surface.
- Add to the center, 1 tablespoon cheese and 3 tablespoons of the meat mixture and 1 tablespoon pickles then fold the sides, then bottom. Add a little water to the perimeter and tightly seal up.
- Heat oil in a skillet with deep sides about 1 inch high. When small bubbles start to form it is ready, but you may want to slightly reduce the heat, so it does not get too hot while you’re frying.
- Working in batches add a few egg rolls at a time and cook about 1 minute per side.
- Transfer to a paper towel lined plate to collect excess oil.
- Serve warm with Big Mac sauce.
Video
Notes
- Store leftover egg rolls in a plastic bag or container in the refrigerator for up to 4 days.
- If you don’t have vegetable oil, corn or canola oil are fine substitutes.
- Allow the filling to cool for just a few minutes to make it safer to handle. It’s very hot straight from the skillet!
Nutrition
This post was originally published December 2021 and has been updated with new content and images.
Jen says
Well these were way better than i thought! You guys always have the best recipes!
Karin and Ken says
Thank you! We ate them last night! They’re delicious! All the best. Karin
Dillon says
Like can you make the big mac any better? Yes you can! These are awesome! Thank you thank you! We love these!
Karin and Ken says
Glad to hear it. We love them too! All the best. Karin