Crispy spring 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.
Make these for a party, to serve with drinks, at a barbecue or for game day. They’ll be the first thing to go.
Free printable recipe is available on our site: www.kitchensanctuary.com/chee...
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:
1. Heat a large frying pan over a medium-high heat.
2. 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.
3. 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.
4. 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.
5. Once the beef mixture has cooled, stir in the two cheeses and chopped gherkins.
6. Heat the frying oil in a heavy-based pan while you make up the spring rolls. We want it to be about 190C/375F.
7. 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).
8. 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).
9. 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.
10. Place the filled spring roll on a plate or baking tray, then repeat with the remaining spring rolls.
11. 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.
12. 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.
13. Once all of the spring rolls are cooked, serve with the special sauce.
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.
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23 июн 2024
