August 18, 2022
Cheeseburger Spring Rolls (Cheesecake Factory Copycat)
These Vegan Cheeseburger Spring Rolls are inspired by the beloved appetizer at Cheesecake Factory – crispy (air fried OR deep fried) egg roll wrappers are loaded with caramelized onions, seasoned ground ‘beef’, and tons of melty vegan cheese – making for the perfect fusion appetizer that everyone is sure to love!
Table of Contents
Ingredients and Substitutions Step-by-Step Instructions FAQs More Recipes to Try Printable RecipeCheesecake Factory cheeseburger spring rolls
These vegan Cheeseburger Spring Rolls are a part of my Veganized Restaurant Remake Series, where I take popular restaurant recipes and veganize them!
If you know me, then you know I am a sucker for fusion foods – and while these Cheeseburger Spring Rolls are nowhere near authentic, I couldn’t pass up the opportunity to combine two of my favorite foods. The outcome? Crispy, juicy, cheesy spring rolls that taste just like my favorite fast food cheeseburger … AKA the perfect appetizer to wash down with your favorite beer or cocktail in the comfort of your own home ????
Grab a drink and let’s get to making the best copycat Cheeseburger Spring Rolls!
what you need to make cheeseburger spring rolls
We’re filling these egg rolls with simple ingredients and serving them with all your favorite burger toppings and the. best. burger. sauce. Here’s everything you need to make ’em:
- White onion: for the caramelized onions!
- Burger sauce: made with just a few ingredients like vegan mayo, ketchup, vinegar and relish.
- Vegan ground: I like to use Impossible ground, but feel free to use your favorite brand! You can even use TVP if you’d like! Please note if you’re using an alternative, cooking methods and times may vary.
- Yellow mustard: In-n-Out seasons their burger patties with yellow mustard and I swear by it (if you know, you know). Trust me, it’s a game changer.
- Burger seasonings: the basics like garlic powder, onion powder, chili powder, and smoked paprika.
- Vegan cheddar cheese shreds: I’ve said this a million times before, but I’ll say it again. My favorite vegan cheese for melting are the Daiya Cutting Board Shreds. Trust me! They changed their formula a couple years back, and they’re so good. It HAS TO BE the cutting board shreds though! Other brands I love are Violife, 365 by Whole Foods, and Full Circle. If you can’t find any of these brands, just use whatever you can find or whatever brand is your favorite! Cheese slices (sliced super thinly) work, too!
- Vegan-friendly egg roll wrappers: My favorite brand of egg roll wrappers is by Nasoya. I find it the most accessible and affordable. You can also find many vegan-friendly wrappers at your local asian market.
- Vegetable oil: this is for frying the egg rolls, so you’ll need neutral oil that has a high smoke point. If you don’t have vegetable oil, canola oil works too!
- Burger toppings: shredded lettuce, red onion, tomatoes, and pickles! Oh yeah, and some chopped parsley for ✨aesthetics✨
how to make cheeseburger spring rolls
These spring rolls are surprisingly easy to make! If you’re intimated by deep frying, or if you want something a little less heavy, you can air-fry these as well (instructions below). Here’s how to make ’em:
1. caramelize the onions:
Heat some oil in a pan over medium-high heat. Add the onions and season with the salt and pepper. Reduce the heat to medium-low then cover and cook for 15 to 20 minutes, until the onions are golden-brown and caramelized, making sure to give it a stir every few minutes.
2. burger sauce:
Meanwhile, prepare the burger sauce. Place the ingredients in a small bowl and whisk to combine and set aside.
3. Saute:
Once the onions are caramelized add the vegan ground to the pan, season and continue to cook until heated through. Stir in the vegan cheese shreds and continue to mix until the residual heat melts most of the cheese. Remove the pan from the heat and set aside to cool at room temperature, 10 to 15 minutes.
4. roll:
Place an egg roll wrapper on a clean, dry surface. Add 2 tablespoons of the cheeseburger filling onto the bottom half of the wrapper and roll up towards the top, folding in the sides as you roll up. Secure the edges with a bit of water and place the egg rolls on a parchment paper lined tray seam side down. Repeat with the remaining filling and wrappers.
5. Fry!
Heat the vegetable oil in a deep sauté pan over medium heat. Once the oil is hot, working in batches, carefully place the egg rolls in the hot oil, seam side down. Fry golden brown and crispy. Transfer to a paper towel–lined plate and repeat until all the egg rolls are fried.
To air fry the egg rolls: spray the egg rolls with a bit of oil and place the egg rolls in an even layer on the air fryer basket — you may need to do this in batches. Air fry at 400°F until golden and crispy, 6 to 10 minutes, flipping halfway through.
6. enjoy:
Let the spring rolls cool at room temperature for about 5 minutes, cut in half, garnish burger toppings, and serve with burger sauce. Enjoy!
can I freeze cheeseburger spring rolls?
YES!!! In fact, I like to make a huge batch of these cheeseburger spring rolls and freeze them so that whenever I have the late-night munchies, I can pull out a few and pop ’em straight into some frying oil. To freeze them, line a freezer-safe tray with parchment paper. Place the uncooked spring rolls on the tray in neat rows, making sure they don’t touch. Tightly wrap the tray with plastic wrap to keep air out, then place the tray in the freezer. Once the Dinamita are fully frozen, transfer them to a large zip-top bag, removing as much air as possible. They will keep for up to 3 months.
To fry from frozen, heat the oil in a deep sauté pan over medium-low heat. Once the oil is hot, add the frozen spring rolls and cook for 5 minutes, flipping them to fry both sides evenly. Increase the heat to high and continue to fry until golden brown and crispy, another 2 to 3 minutes per side.
more veganized restaurant remakes:
- Applebee’s Chicken Wonton Tacos
- Panda Express Black Pepper Chicken (Tofu)
- Chili’s Southwestern Egg Rolls
- Cheesecake Factory Chicken Bellagio
- TGI Friday’s Fried Green Beans
cheeseburgers + spring rolls = a match made in heaven
I hope ya’ll love these vegan Cheeseburger Spring Rolls as much as I do! If you give this recipe a try, I wanna know! Snap a photo, take a video, or make a story and post it to Instagram or TikTok, and tag me at @eat_figs_not_pigs and #EatFigsNotPigs. I love seeing your recreations of my recipes!
Til next time, friends!
xo!
Cheesecake Factry cheeseburger spring rolls
These vegan Cheeseburger Spring Rolls are a part of my Veganized Restaurant Remake Series, where I take popular restaurant recipes and veganize them!
If you know me, then you know I am a sucker for fusion foods – and while these Cheeseburger Spring Rolls are nowhere near authentic, I couldn’t pass up the opportunity to combine two of my favorite foods. The outcome? Crispy, juicy, cheesy spring rolls that taste just like my favorite fast food cheeseburger … AKA the perfect appetizer to wash down with your favorite beer or cocktail in the comfort of your own home ????
Grab a drink and let’s get to making the best copycat Cheeseburger Spring Rolls!
what you need to make cheeseburger spring rolls
We’re filling these egg rolls with simple ingredients and serving them with all your favorite burger toppings and the. best. burger. sauce. Here’s everything you need to make ’em:
- White onion: for the caramelized onions!
- Burger sauce: made with just a few ingredients like vegan mayo, ketchup, vinegar and relish.
- Vegan ground: I like to use Impossible ground, but feel free to use your favorite brand! You can even use TVP if you’d like! Please note if you’re using an alternative, cooking methods and times may vary.
- Yellow mustard: In-n-Out seasons their burger patties with yellow mustard and I swear by it (if you know, you know). Trust me, it’s a game changer.
- Burger seasonings: the basics like garlic powder, onion powder, chili powder, and smoked paprika.
- Vegan cheddar cheese shreds: I’ve said this a million times before, but I’ll say it again. My favorite vegan cheese for melting are the Daiya Cutting Board Shreds. Trust me! They changed their formula a couple years back, and they’re so good. It HAS TO BE the cutting board shreds though! Other brands I love are Violife, 365 by Whole Foods, and Full Circle. If you can’t find any of these brands, just use whatever you can find or whatever brand is your favorite! Cheese slices (sliced super thinly) work, too!
- Vegan-friendly egg roll wrappers: My favorite brand of egg roll wrappers is by Nasoya. I find it the most accessible and affordable. You can also find many vegan-friendly wrappers at your local asian market.
- Vegetable oil: this is for frying the egg rolls, so you’ll need neutral oil that has a high smoke point. If you don’t have vegetable oil, canola oil works too!
- Burger toppings: shredded lettuce, red onion, tomatoes, and pickles! Oh yeah, and some chopped parsley for ✨aesthetics✨
how to make cheeseburger spring rolls
These spring rolls are surprisingly easy to make! If you’re intimated by deep frying, or if you want something a little less heavy, you can air-fry these as well (instructions below). Here’s how to make ’em:
1. caramelize the onions:
Heat some oil in a pan over medium-high heat. Add the onions and season with the salt and pepper. Reduce the heat to medium-low then cover and cook for 15 to 20 minutes, until the onions are golden-brown and caramelized, making sure to give it a stir every few minutes.
2. burger sauce:
Meanwhile, prepare the burger sauce. Place the ingredients in a small bowl and whisk to combine and set aside.
3. Saute:
Once the onions are caramelized add the vegan ground to the pan, season and continue to cook until heated through. Stir in the vegan cheese shreds and continue to mix until the residual heat melts most of the cheese. Remove the pan from the heat and set aside to cool at room temperature, 10 to 15 minutes.
4. roll:
Place an egg roll wrapper on a clean, dry surface. Add 2 tablespoons of the cheeseburger filling onto the bottom half of the wrapper and roll up towards the top, folding in the sides as you roll up. Secure the edges with a bit of water and place the egg rolls on a parchment paper lined tray seam side down. Repeat with the remaining filling and wrappers.
5. Fry!
Heat the vegetable oil in a deep sauté pan over medium heat. Once the oil is hot, working in batches, carefully place the egg rolls in the hot oil, seam side down. Fry golden brown and crispy. Transfer to a paper towel–lined plate and repeat until all the egg rolls are fried.
To air fry the egg rolls: spray the egg rolls with a bit of oil and place the egg rolls in an even layer on the air fryer basket — you may need to do this in batches. Air fry at 400°F until golden and crispy, 6 to 10 minutes, flipping halfway through.
6. enjoy:
Let the spring rolls cool at room temperature for about 5 minutes, cut in half, garnish burger toppings, and serve with burger sauce. Enjoy!
can I freeze cheeseburger spring rolls?
YES!!! In fact, I like to make a huge batch of these cheeseburger spring rolls and freeze them so that whenever I have the late-night munchies, I can pull out a few and pop ’em straight into some frying oil. To freeze them, line a freezer-safe tray with parchment paper. Place the uncooked spring rolls on the tray in neat rows, making sure they don’t touch. Tightly wrap the tray with plastic wrap to keep air out, then place the tray in the freezer. Once the Dinamita are fully frozen, transfer them to a large zip-top bag, removing as much air as possible. They will keep for up to 3 months.
To fry from frozen, heat the oil in a deep sauté pan over medium-low heat. Once the oil is hot, add the frozen spring rolls and cook for 5 minutes, flipping them to fry both sides evenly. Increase the heat to high and continue to fry until golden brown and crispy, another 2 to 3 minutes per side.
more veganized restaurant remakes:
- Applebee’s Chicken Wonton Tacos
- Panda Express Black Pepper Chicken (Tofu)
- Chili’s Southwestern Egg Rolls
- Cheesecake Factory Chicken Bellagio
- TGI Friday’s Fried Green Beans
cheeseburgers + spring rolls = a match made in heaven
I hope ya’ll love these vegan Cheeseburger Spring Rolls as much as I do! If you give this recipe a try, I wanna know! Snap a photo, take a video, or make a story and post it to Instagram or TikTok, and tag me at @eat_figs_not_pigs and #EatFigsNotPigs. I love seeing your recreations of my recipes!
Til next time, friends!
xo!
Cheeseburger Spring Rolls (Cheesecake Factory Copycat)
Ingredients
Caramelized Onions:
- 1 tablespoon avocado oil
- 1 large white onion finely diced
- ½ teaspoon kosher salt
- ½ teaspoon fresh cracked black pepper
Burger Sauce:
- ½ cup vegan mayonnaise
- 3 tablespoons ketchup
- 1 tablespoon sweet pickle relish
- 1 tablespoon white vinegar
- ¼ teaspoon kosher salt
- ¼ teaspoon fresh cracked black pepper
Spring Rolls:
- 12 ounces vegan ground
- 1 tablespoon yellow mustard
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon chili powder
- ½ teaspoon smoked paprika
- 1 ½ cups vegan cheddar shreds
- 10 vegan-friendly egg roll wrappers
- 4 cups vegetable oil for frying
Burger Toppings, for garnish, optional
- Shredded lettuce
- Diced tomatoes
- Diced red onion
- Diced dill pickles
- Minced parsley
Instructions
- For the caramelized onions, heat the oil in a large non-stick sauté pan over medium-high heat. Once the oil is hot, add the onions and season with the salt and pepper, stirring to combine. Reduce the heat to medium-low then cover and cook for 15 to 20 minutes, until the onions are golden-brown and caramelized, making sure to give it a stir every few minutes.
- Meanwhile, prepare the burger sauce. Place the ingredients in a small bowl and whisk to combine. Taste and adjust seasonings if necessary. Set aside.
- Once the onions are caramelized, increase the heat to medium, and add the vegan ground to the pan, breaking it up into crumbles with a spatula or the back of a wooden spoon. Season it with the mustard, garlic powder, onion powder, chili powder, and smoked paprika. Continue to cook, stirring often, until the vegan ground is heated through, 6 to 8 minutes.
- Off the heat, stir in the vegan cheese shreds and continue to mix until the residual heat melts most of the cheese. Remove the pan from the heat and set aside to cool at room temperature, 10 to 15 minutes.
- To roll the spring rolls, place an egg roll wrapper on a clean, dry surface – in the shape of a diamond, not a square. Place 2 heaping tablespoons of the cheeseburger filling onto the bottom half of the wrapper and roll up towards the top, folding in the sides as you roll up. Secure the edges with a bit of water and place the egg rolls on a parchment paper lined tray seam side down. Repeat with the remaining filling and wrappers.
- To fry the spring rolls, heat the vegetable oil in a deep sauté pan over medium heat. Once the oil is hot, working in batches, carefully place the egg rolls in the hot oil, seam side down. Fry for 3 to 4 minutes per side, until the egg rolls are golden brown and crispy. Transfer to a paper towel–lined plate and repeat until all the egg rolls are fried.
- Let the spring rolls rolls cool at room temperature for about 5 minutes, cut in half, garnish with shredded lettuce, tomatoes, red onions, and pickles, and serve with the burger sauce an enjoy!
