Dan Hong's cheeseburger spring rolls

The key is to use processed cheese for a sticky, gooey filling that won't split when fried. Be careful not to overcook them or you risk a blowout.

• makes

  10

• prep

  10 minutes

• cook

  15 minutes

• difficulty

  Mid

Stream free On Demand

Episode 2

episode • The Streets With Dan Hong • 

cooking • 

25m

G

episode • The Streets With Dan Hong • 

cooking • 

25m

G

Ingredients

• 300 g good quality ground beef, ideally brisket and chuck, (20% fat)
• 6 slices processed cheese, cut into 1cm squares
• ½ white onion, finely diced 
• ¼ cup pickles, finely diced 
• ¼ cup yellow mustard
• ¼ cup tomato ketchup
• 10-12 large spring roll wrappers
• 1 egg, beaten 
• Vegetable oil, for deep frying

Instructions

1. Divide your ground beef into two 150 g patties. Use your hands to portion them into a patty shape. Heat a frypan over medium-high heat. Season the patties with salt. Add vegetable oil to the hot pan then add the patty. Use a large metal spatula to smash the patty. Cook for 2 minutes, or about two-thirds of the way through before flipping. Cook for another minute, then set aside and allow to cool completely.
2. Break up the cold patties into a large bowl. Add cheese, onion, pickles, mustard, and ketchup, and stir well. 
3. Lay one spring roll wrapper on a clean work surface, with a corner pointed towards you. Add two spoonfuls of the mixture towards the bottom corner. Fold the bottom corner over the mixture, fold the two side corners over the mixture and then roll towards the final corner. Use a little egg wash to seal the top corner. Set aside and repeat until all of the filing has been used. 
4. Heat vegetable oil in a large wok to 180°C. Gently place the spring rolls in the hot oil. Fry for 3-4 minutes or until golden brown. Gently stir the spring rolls with a metal spider, helping them to fry evenly. 
5. Use a metal spider to carefully remove the spring rolls. Place on a plate lined with paper towel to drain for a few minutes. Transfer to your serving platter. Best served warm.

 

Recreate global street food favourites with chef Dan Hong in The Streets with Dan Hong on SBS Food.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Stream free On Demand

Episode 2

episode • The Streets With Dan Hong • 

cooking • 

25m

G

episode • The Streets With Dan Hong • 

cooking • 

25m

G