Cheeseburger Egg Rolls
Crisp baked wraps stuffed with beef, green pepper, and melted cheese – diner flavor, 40 minutes
These are cheeseburgers you can hold. Browned beef, diced green pepper, and a cream-cheese cheddar mix get rolled in low-carb wraps, then baked until the outside blisters gold. Serve with a small cup of sugar-free ketchup.
About 40 minutes start to plate. The filling should be thick, not juicy, or the wraps split.
Why you’ll love these rolls
- 22g protein per roll – snack or dinner, not filler
- Only 4g net carbs with low-carb wraps
- About 40 minutes, one skillet plus a sheet pan
- Beef, pepper, and melted cheese in every bite
- Crisp outside without a deep fryer
- Reheat well in the oven or air fryer
Health notes
- High protein: Ground beef plus cheddar and cream cheese.
- Low carb: Low-carb wraps instead of wheat egg-roll skins.
- Baked, not fried: You still get a blistered gold shell.
- Pepper bulk: Green pepper adds crunch for almost no carbs.
Key element – dry filling, tight roll
Drain the beef hard. A wet filling steams the wrap and it tears. Cool the mix 5 minutes, then roll tight like a burrito: fold the sides in, then roll away from you. Seam side down on the pan is what keeps them closed.
Ingredients
Filling
- 1 lb (450g) lean ground beef (90/10)
- 1/2 small onion, diced fine
- 1 green bell pepper, diced small
- 2 Tbsp dill pickle, diced (optional, classic burger bite)
- 2 oz (55g) cream cheese, room temp
- 3/4 cup shredded cheddar or mozzarella
- 1 Tbsp yellow mustard
- 1 tsp Worcestershire sauce (or coconut aminos)
- 1/2 tsp garlic powder
- 1/2 tsp salt + 1/4 tsp black pepper
- 1 Tbsp sugar-free ketchup, plus more to serve
Wraps and finish
- 8 low-carb tortillas or egg-white wraps (about 6-7 inch)
- 1 egg, beaten (to seal the seam)
- Olive oil spray or 1 Tbsp melted butter
- Chopped parsley to finish
Swaps
- Cheese wraps: Bake shredded mozzarella into 8 thin sheets, cool, then roll. Near-zero wrap carbs.
- Turkey: Use ground turkey and add 1 tsp oil so it does not dry out.
- Spicy: Add diced jalapeno with the pepper.
- No pickle: Skip it. The green pepper still gives the crunch in the photo.
Instructions
| 1 | Heat the oven. Heat oven to 400 F (205 C). Line a sheet pan with parchment. If your wraps are stiff, warm them 10 seconds so they roll without cracking. |
| 2 | Brown the filling. In a skillet over medium-high, cook the beef until well browned, 6 to 7 minutes. Drain the fat. Stir in onion and green pepper 3 minutes until glossy. Mix in pickle, mustard, Worcestershire, ketchup, garlic powder, salt, and pepper. |
| 3 | Melt the cheese in. Take the skillet off the heat. Stir in cream cheese and shredded cheese until the mix is thick and no longer watery. Cool 5 minutes so it does not steam the wraps. |
| 4 | Roll. Place 1/8 of the filling in a line on each wrap. Fold the sides in, then roll tight. Brush the edge with beaten egg and set seam-side down on the pan. Spray or brush the tops with oil. |
| 5 | Bake and rest. Bake 16 to 18 minutes, turning once, until the wraps are blistered gold. Rest 3 minutes. Finish with parsley and serve with sugar-free ketchup. |
Pro tips
- Do not overfill. About 3 Tbsp per wrap. Extra filling bursts the seam.
- Drain the beef in a colander if it looks wet. Dry mix = crisp wrap.
- Air fryer: 375 F for 10 to 12 minutes, flip once.
- If a wrap cracks, patch it with a scrap and egg wash.
- A second turn in the last 4 minutes browns the underside.
Nutrition
| Nutrient | Per roll (1/8) |
|---|---|
| Calories | 210 |
| Protein | 22g |
| Net carbohydrates | 4g |
| Total carbohydrates | 7g |
| Fiber | 3g |
| Total fat | 12g |
| Sodium | 480mg |
Estimates with 90/10 beef and a 4g-net low-carb wrap. Wrapper brand will shift the numbers.
Variations
Bacon cheeseburger
Add 4 slices cooked, crumbled bacon to the filling before you roll.
Big Mac style
Skip the green pepper. Add extra pickle and a pinch of sesame seeds on top after baking.
Jalapeno cheddar
Swap green pepper for jalapeno and use extra sharp cheddar.
Air-fryer batch
Cook 4 at a time at 375 F for 10 to 12 minutes so the air can circulate.
Storage
| Method | Time | Notes |
|---|---|---|
| Refrigerator | Up to 4 days | Reheat at 375 F or in the air fryer so they crisp |
| Freezer | Up to 2 months | Freeze after baking; reheat from frozen 12 to 15 minutes |
| Unbaked | Up to 1 day | Roll, cover, refrigerate; bake 2 extra minutes |
FAQ
Test your knowledge
5 quick questions about these rolls
1. Protein per roll?
2. Net carbs per roll?
3. Oven temperature?
4. Why drain the beef hard?
5. How should you set the rolls on the pan?
