Big Mac Egg Rolls

My Big Mac Egg Rolls take everything you love about the classic drive-thru burger—savory beef, crisp pickles, melty cheese, and that unmistakable sauce—and wrap it all up in a crispy, golden egg roll wrapper. They’re fun to make, quick to fry, and even quicker to disappear once they hit the plate; especially when dipped in my homemade special sauce.

Whether you’re serving them as a crowd-pleasing appetizer, a fun dinner, or late-night snack, these crispy bites are an unexpected twist on a comfort food favorite. Don’t skip the homemade Big Mac sauce—it’s the secret weapon that ties it all together.

You must try our Big Mac Tater Tot Casserole, Big Mac Tacos, Big Mac Quesadilla or our Big Mac Sloppy Joes.

Why You Will Love This Big Mac Egg Roll Recipe

• Perfect Texture: Golden brown on the outside, juicy and melty cheese on the inside.
• Fast-Food Flavor, Homemade: All the Big Mac goodness with none of the drive-thru wait.
• Great For Sharing: Perfect party or game day snack.
• Freezer-Friendly: Make a batch and fry fresh when you’re ready.
• Customizable: Add or tweak fillings to make them your own.

Ingredients

With just a quick trip to the grocery store, you will be ready to make bigmac egg rolls recipe.

See the recipe card below for the exact quantities of each ingredient.

• Ground Beef: We use medium ground beef for additional flavor, but you can choose your preferred fat content meat.
• Yellow Onion: Provides a subtle onion taste, but you can use a white onion if you prefer a stronger profile.
• Seasonings: Enhances the other ingredients and used to make the Big Mac sauce.
• Egg Roll Wrapper: Perfect way to get a nice crispy exterior.
• Cheddar Cheese: Though a Big Mac typically uses American cheese, we opted for cheddar. Use whatever you prefer.
• Pickles and Pickle Juice: Gives that pickle taste to the sauce, and slightly thins it, while also providing some crunch.
• Lettuce: Adds a freshness to the inside.
• Ketchup and Yellow Mustard: Used in the Big Mac sauce.
• Mayonnaise: The main component in the sauce.
• White Vinegar: Used to lightly thin the sauce and balances the sweetness.
• Vegetable Oil: Used for frying the egg rolls.

For this delicious recipe, you'll want to have on hand measuring cups and spoons, small bowl, whisk, pan/skillet, spatula, slotted spoon.

Substitutions and Variations

Here are some ideas for you to change up these egg rolls next time.

• Cheese Options: Use American for the classic flavor, or swap in cheddar or mozzarella.
• Pickles: Try bread and butter pickles for a sweeter bite, or spicy pickles for a kick.
• Protein Swap: Ground turkey, chicken or a leaner beef works well. Also, you can try a plant-based crumbles or tofu for a vegetarian option.
• Egg Roll Wrapper: Substitute with wonton wrappers for mini bites or use gluten-free alternatives.
• Baked: Brush all sides with oil and bake at 400°F for about 10–15 minutes in the oven (7-10 minutes in an air fryer), flipping halfway.

How to Make Big Mac Egg Rolls

Check out how quick and easy it was to make this crispy Big Mac egg roll recipe.

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, ketchup, yellow mustard and pepper. Cook for a couple minutes until the beef is fully cooked and no longer pink.

Prepare the egg rolls 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 and then fold the sides, then bottom. Add a little water to the perimeter and tightly seal up.

Heat at least 1 inch oil in a medium skillet with deep sides to between 350-375F (when small bubbles start to form it is ready). Note: you may want to reduce the heat just a little bit, so it does not get too hot while you’re frying.

Working in small batches place egg rolls, a few at a time into the pan and cook about 1 minute per side.

Transfer to a paper towel-lined plate or sheet pan to collect excess oil. If desired, sprinkle with sesame seeds while they are still warm.

Serve warm with Big Mac dipping sauce.

Hint: Keep egg roll wrappers covered with a damp towel while you roll to keep them from drying out.

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How to Store our Big Mac Egg Roll Recipe

Here’s everything you need to know about storing this recipe.

• Refrigerator: Once cooled, place in an airtight container for 3-4 days.
• Freezer: Alternatively, you can wrap them individually in plastic wrap and place it in a freezer-safe container for up to 3 months.
• Reheating: To reheat, we recommend using an oven or air fryer to maintain the crispy outside. Preheat either to 400F and reheat a single layer of egg rolls for about 3-5 minutes in an air fryer and about 10-12 minutes in the oven.

What to Serve with Big Mac Egg Rolls

Serve alongside other appetizers for a gathering or with our custom Big Mac menu.

• Mozzarella Sticks: For extra cheesy goodness.
• Bacon Wrapped Sausage: A quick and delicious appetizer that is ready in just 20 minutes.
• Sliders: Try our Hawaiian roll pulled pork sliders, BBQ sliders, or meatball sliders for another great pairing.
• Dips: Our simple guacamole, slow cooker Buffalo chicken wing dip or Crockpot spinach and artichoke dip.
• Other Big Mac Menu Items: Make it a theme and try our Big Mac tater tot casserole, Big Mac tacos, Big Mac quesadilla or our Big Mac sloppy Joes.

Top Tips

Keep these tips in mind for a foolproof, flavorful result.

• Don’t Overfill: Don’t stray too far from the recipe amount when assembling your egg rolls, the wrappers can be tricky to seal and fry evenly if overfilled.
• Seal Edges Tightly: Dab some water along the edge of the wrapper to help prevent leaks while frying.
• Test Oil: If you do not have a thermometer to check your oil temperature, test by carefully dipping a small corner before adding in the first batch—too hot and they’ll burn quickly.
• Cool on Paper Towels: Place cooked egg rolls on paper towels to absorb extra oil and keep them crispy. Wrap loosely in tin foil to keep warm while you make your next batch.

Frequently Asked Questions about Making this Big Mac Egg Roll Recipe

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Big Mac Egg Rolls

Eva Filer

Big Mac Egg Rolls wrap beef, pickles, cheese & special sauce in a crispy shell. Fun to make, fast to fry, and gone in seconds. Dip & enjoy!

5 from 4 votes

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Prep Time 15 minutes mins

Cook Time 2 minutes mins

Total Time 17 minutes mins

Course Appetizer

Cuisine American

Servings 12

Calories 718 kcal

Equipment

• Measuring Cups and Spoons
• Small Bowl
• Whisk
• Large Pan/Skillet
• Spatula
• Slotted Spoon

Ingredients

  

1x2x3x

BIG MAC SAUCE:

• ½ cup mayonnaise
• 2 teaspoon 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 small yellow onion chopped
• ¾ cup dill pickles diced small
• 2 tablespoon ketchup
• 2 tablespoon yellow mustard
• ½ teaspoon ground pepper
• 12 egg roll wrappers
• ¾ cup cheese shredded
• 3 cups vegetable oil fry frying

Get Recipe Ingredients

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, ketchup, yellow mustard and pepper. Cook for a couple minutes until the beef is fully cooked and no longer pink.
• Prepare the egg rolls 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 and then fold the sides, then bottom. Add a little water to the perimeter and tightly seal up.
• Heat at least 1 inch oil in a medium skillet with deep sides to between 350-375F (when small bubbles start to form it is ready). Note: you may want to reduce the heat just a little bit, so it does not get too hot while you’re frying.
• Working in small batches place egg rolls, a few at a time into the pan and cook about 1 minute per side.
• Transfer to a paper towel-lined plate or sheet pan to collect excess oil. If desired, sprinkle with sesame seeds while they are still warm.
• Serve warm with Big Mac dipping sauce.

Notes

• Keep egg roll wrappers covered with a damp towel while you roll to keep them from drying out.
• Don’t stray too far from the recipe amount when assembling your egg rolls, the wrappers can be tricky to seal and fry evenly if overfilled.
• Dab some water along the edge of the wrapper to help prevent leaks while frying.
• If you do not have a thermometer to check your oil temperature, test by carefully dipping a small corner before adding in the first batch—too hot and they’ll burn quickly.
• Place cooked egg rolls on paper towels to absorb extra oil and keep them crispy. Wrap loosely in tin foil to keep warm while you make your next batch.

• Nutritional information includes the sauce equally divided by 12 egg rolls, this would change depending on how much you consume.

Nutrition

Calories: 718kcalCarbohydrates: 10gProtein: 10gFat: 72gSaturated Fat: 14gPolyunsaturated Fat: 36gMonounsaturated Fat: 18gTrans Fat: 1gCholesterol: 39mgSodium: 463mgPotassium: 156mgFiber: 1gSugar: 1gVitamin A: 137IUVitamin C: 1mgCalcium: 73mgIron: 1mg

Keyword 30-Minute Meal, Appetizers, Big Mac, Egg Rolls, Ground Meat

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