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A square shot of Cheeseburger Spring Rolls. There are 6 whole spring rolls stacked horizontally next to each other, and on top of the stack (in the middle of the image) there is another spring roll that has been cut in half and the two halves are arranged next to each other so you can see the filling. This is set on a wooden board. In the right of the background, you can see a dark blue dish filled with burger sauce. And in the top left of the background, you can slightly see another blue dish with pickled gherkins in it. This is all set on a navy blue background.
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5 from 1 vote

Cheeseburger Spring Rolls

Crispy spring rolls filled with the most delicious cheeseburger filling! Juicy minced beef, LOTS of cheese (two types for the best flavour) and some finely chopped pickles for that hint of pickly goodness.
Prep Time20 minutes
Cook Time25 minutes
Cooling Time20 minutes
Course: Sides
Cuisine: American
Keyword: appetizer, Burger, disney
Servings: 10 - 12 spring rolls
Author Nicky Corbishley

Ingredients

  • 500 g 1.1lb minced beef (12-15% fat, ideally, for juicy meat)
  • 1 small onion peeled and finely chopped
  • ½ tsp salt
  • ½ tsp black pepper
  • 75 g (3/4 packed cup) strong cheddar cheese, grated
  • 75 g (3/4 packed cup) red Leicestershire cheese, grated
  • 2 tbsp finely chopped pickled gherkins dill pickles/cornichons/burger pickle slices are all fine
  • 12 spring roll wrappers
  • Oil for deep frying

Special sauce

  • 6 tbsp mayonnaise
  • 6 tbsp tomato ketchup
  • 1 tbsp mild yellow mustard I use French’s yellow mustard

Instructions

  • Heat a large frying pan over a medium-high heat.
  • Add the minced beef, onion, salt and pepper and fry for 6-7 minutes, stirring regularly to break up any chunks, until the beef is browned, and the onion is soft.
    500 g 1.1lb minced beef (12-15% fat, ideally, for juicy meat), 1 small onion, ½ tsp salt, ½ tsp black pepper
  • Turn off the heat and allow to cool for 20-30 minutes. You can transfer it to a bowl to help it cool faster if you like - it needs to be around room temp.
  • While the beef is cooling, make up the special sauce by mixing all of the sauce ingredients together in a small bowl. Put to one side.
    6 tbsp mayonnaise, 6 tbsp tomato ketchup, 1 tbsp mild yellow mustard
  • Once the beef mixture has cooled, stir in the two cheeses and chopped gherkins.
    75 g (3/4 packed cup) strong cheddar cheese, grated, 75 g (3/4 packed cup) red Leicestershire cheese, grated, 2 tbsp finely chopped pickled gherkins
  • Heat the frying oil in a heavy-based pan while you make up the spring rolls. We want it to be about 190C/375F.
    Oil for deep frying
  • Take a spring roll wrapper and place on the work surface with a corner pointing towards you (cover the rest of the wrappers with a damp clean tea towel to stop them from drying out).
    12 spring roll wrappers
  • Place a heaped tablespoon of the cooled beef mixture near the bottom corner of the spring roll wrapper, leaving about an inch space from the bottom corner, and shape the filling into a sausage shape (the filling will be horizontal you you).
  • Roll up the spring roll, tucking the outer edges in just before you finish rolling – so you have a fat cigar-shaped spring roll. Seal the edges using a bit of water on your fingers.
  • Place the filled spring roll on a plate or baking tray, then repeat with the remaining spring rolls.
  • When the spring rolls are complete, and your oil is hot, carefully add six spring rolls to the pan, one at a time. You will need to work in two batches to prevent overcrowding the pan.
  • Cook the spring rolls for 3-4 minutes, turning often until golden brown, then place on a plate lined with kitchen roll, to soak up excess oil. Then repeat with the remaining spring rolls.
  • Once all of the spring rolls are cooked, serve with the special sauce.

Video

Notes

Why does the surface of my spring rolls look 'bubbly'?

This can happen if the oil is too hot - usually if the oil gets to above 195C/385F. 
Don't worry - the spring rolls will still tasty delicious, even if they are a bit bubble looking.
If you want to ensure you don't get bubbles on the surface of the spring roll wrappers, try to keep the oil around 190c/375F. Use a temperature probe if you have one.

Can I make them ahead?

Yes, there are a few ways that you can make these ahead to refrigerate:

1) You can make the cheeseburger filling ahead, by following the recipe up to step 5 (but allow the mixture to cool completely). Place it into an airtight container and refrigerate. Then, when you are ready to make the spring rolls, take out of the fridge and continue from step 5.

2) You can make up the spring rolls in the pastry, just follow the recipe up to step 10, without heating the oil. Then, place them on a tray, cover with cling film (plastic wrap) and refrigerate for up to a day. Then cook as per the recipe.

3) Finally, you can make them all the way through the recipe, leave to cool, and them put them in an air tight container to refrigerate. To reheat, you can either place them in the air fryer at 200C/400F for 5 minutes, turning them over halfway through, or preheat the oven to 220C/425F, place the spring rolls on a baking tray and, once the oven is hot, place them in for around 10 minutes to heat through. It’s important to make sure that they are piping hot throughout before serving.

Can I freeze them?

Yes, you can freeze the spring rolls in either of these two ways:
1) You can make up the spring rolls in the pastry, just follow the recipe up to step 10, without heating the oil. Then, place in an air tight container (with some non-stick baking parchment in between the spring rolls to prevent sticking) and freeze. You can fry from frozen, just adding an extra minute to the cooking time. Take extra care when adding frozen spring rolls to the oil as they will splutter.
2) You can make them all the way through the recipe, quickly cool, and them put them in an air tight container to freeze. Reheat from frozen (note they will be a little darker when reheating from frozen due to the extra cooking time) either in the air fryer at 180C/350F for 10-12 minutes, turning them over halfway through, or in a preheated oven at 200C/400F, for 15-20 minutes. It’s important to make sure that they are piping hot throughout before serving.
 
Nutritional information is approximate, per spring roll, including about 1 tbsp of the special sauce. (This recipe serves approximately 10 spring rolls)
I’m estimating that approximately 100ml of oil will be absorbed altogether during frying – this can be variable.

Nutrition

Calories: 371kcal | Carbohydrates: 17g | Protein: 16g | Fat: 26g | Saturated Fat: 7g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 11g | Trans Fat: 0.4g | Cholesterol: 53mg | Sodium: 565mg | Potassium: 238mg | Fiber: 1g | Sugar: 3g | Vitamin A: 213IU | Vitamin C: 1mg | Calcium: 129mg | Iron: 2mg

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