Dan Hong’s cheeseburger spring roll recipe, scaled up

I’m passionate about using up whole packets of things when making or writing a recipe, so here’s a fan favourite slightly scaled up.

In all their glory Source: Camellia Ling Aebischer

--- Watch chef Dan Hong in his kitchen where he cooks up global street food favourites in The Streets with Dan Hong on SBS Food and streaming free on SBS On Demand. ---

 

Stuffing cheeseburger filling into a shatteringly crisp spring roll wrapper is like opening a portal to the underworld of possibilities. What other combinations exist? I don’t know, but I want to find out. If you haven’t tried them before, here is your sign.

Dan Hong’s recipe of the famed Ms.G’s in Sydney’s Potts Point has made its way into my hot little hands via his new series The Streets with Dan Hong. The only niggling thing about the recipe is that it calls for 300 g of minced beef. If you prefer not to manage a half-kilo pack of minced meat and a set of scales then read on.

The recipe calls for 10-12 spring roll wrappers, which are often sold in packs of 20. I upped the mince, wrappers and cheese to full packs of each for a very pleasing result. The ratio of cheese to meat may have increased slightly, but I’m not seeing any problem with that.

What you'll need. Source: Camellia Ling Aebischer

How to make cheeseburger spring rolls

Serves 6

In a large, hot frypan brown:

• 500 g beef mince (budget-friendly, full fat)

Season well with salt. Set aside in a large bowl to cool. Meanwhile, thaw:

• 1 packet of spring roll wrappers (20 pieces)

Once cool mix in:

• 1 small white onion, finely chopped
• ⅓ cup pickles, finely chopped
• ⅓ cup yellow mustard
• ⅓ cup ketchup
• 1 x 250 g packet processed cheese, chopped into 1 cm squares

Prepare egg wash by whisking an egg in a small bowl.

Preheat vegetable oil in a large wok over medium heat.

To fill the rolls, lay a spring roll wrapper down with a corner pointed toward you and add two tablespoons of mix in a line near the bottom corner. Fold the corner over the filling, roll over once, tuck each edge in and seal shut with a little egg wash.

Repeat 20 times until all the filling and wrappers are used up.

Fry at 180°C for a few minutes each until golden and crisp. Don’t fry them too hot or for too long otherwise, the cheese will bubble and spill out.

Drain on a paper towel or in a sieve over a bowl and serve hot.

These re-heat great from cold or frozen in an air fryer for 5 mins or 5-10 minutes in the oven at 200°C.

Crispy, cheesy and charred. Source: Camellia Ling Aebischer

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