BURGER SPRING ROLLS
Author: Michael Gawlik
Ingredients
- 300g minced beef (chuck/brisket)
- 8 slices of high melt cheese, finely diced
- ½ white onion, finely diced
- ¼ cup pickles, finely diced
- ¼ cup American mustard
- ¼ cup batch No.5 ketchup
- 10 large spring roll wrappers
- 1 egg, beaten
- Vegetable oil, as needed
- batch No.5 burger sauce (to serve)
Cooking Method
- Divide the ground beef into two 150-gram balls and shape them into patties.
- Heat a frying pan over medium-high heat and season the patties with salt.
- Add vegetable oil to the hot pan and then add the patties. Use a large spatula to flatten them and cook for 2 minutes or until cooked halfway through before flipping.
- Cook patties for another minute and then set aside to cool completely.
- Break up the cold patties into a large bowl and add cheese, onion, pickles, mustard, and ketchup. Stir well.
- Lay one spring roll wrapper on a clean work surface with a corner pointed towards you and add two tablespoons of the mixture towards the bottom corner.
- Fold the bottom corner over the mixture, fold the side corners over the mixture, and then roll towards the final corner. Use a little egg wash to seal the top corner and set aside. Repeat until all the filling has been used.
- Preheat the deep fryer to 180⁰C and gently place the spring rolls into the hot oil.
- Fry for 3-4 minutes or until golden brown, gently stirring with a metal slotted spoon to cook them evenly.
- Use a metal slotted spoon to carefully remove the spring rolls and place them on a plate lined with paper towel to drain for a few minutes.
- Serve with batch No.5 Burger Sauce
Products used in recipe
