Cheeseburger Spring Rolls

Serves 4
Time 45 minutes


1 tsp extra virgin olive oil

150g lean ground beef

2 tbsp diced red onion

2 tbsp continental parsley, freshly chopped 

1 tbsp dijon mustard 

3-4 tbsp grated mozzarella cheese 

3 tbsp fresh breadcrumbs

¼ bunch chives chopped

1 clove garlic, minced

1 egg, whisked

24 spring roll wrappers

Lettuce leaves, to serve 


For the Mayo:

2 tbsp mayonnaise 

1 tab mustard

1 tbsp tomato sauce

1 tbsp sriracha chilli 


Heat the oil in a frypan and add the red onion and garlic and sweat off until softened. Add in the beef mince and break apart so it cooks evenly. Add in the breadcrumbs, parsley and chives and toss to combine. Remove from the heat, transfer to a bowl and add in the mozzarella and allow to cool. 

Put the spring roll wrapper on the bench, brush with egg wash and add a second layer of spring roll wrap on top. Place a tablespoon of beef mixture in the centre of the bottom 3rd of the spring roll wrapper. Using a pastry brush, brush the sides with a little of the remaining egg. Fold the sides of the wrapper over. Brush a little more of the egg over the front. Then roll the mixture tightly until it reaches the other end. Repeat with remaining filling and wrappers.

 Gently place in pre-heated oil and deep-fry for 4-5 minutes, or until golden in colour. Drain the oil from the spring rolls onto some paper towel.

For the sauce, combine mayonnaise, tomato sauce and sriracha chilli in a small bowl. Wrap the spring roll in a lettuce leave, acting as a handle and serve with mayo.