Cheeseburger Springroll (Eggroll)

Here in Australia, all of our Fish and Chip shops and Lunchbars serve a deep-fried Spring Roll.

I’ve come to learn that in the US, Eggroll is a similar offering.

Spring roll is a flour based pastry wrapped around various fillings usually cabbage, other vegetables and pork mixture similar to Chop Suey. The commercially made ones are fairly bland.

Cheeseburgers are big in my Childhood Memories as is the Fried Spring Roll! So I set about Frankensteining the two together!

400g (14 oz) good quality beef mince (80 per cent meat; 20 per cent fat)

1 onion, finely diced

½ cup Polish-style dill pickles, finely sliced

1 packet shredded mild cheese

Salt and Pepper for Seasoning

Spring-roll wrappers

¼ cup of water or 1 beaten egg

Vegetable oil

Sriracha hot sauce

Make sure you have everything at hand, this comes together quite quickly.

Pre-Heat your BBQ to a good roasting temperature around 180°C (356°F)

Note: The Spring Roll pastry should be available from any Asian Grocery

Lay a square spring-roll wrapper on the work surface, then spoon a few tablespoons of the beef mince across the wrapper.

Beside that lay a handful of shredded cheese

Sprinkle the chopped onion onto the shredded cheese

Cover the mince with the slices of Dill pickle

Lift the bottom edge of the wrapper over the filling, shaping the cheeseburger filling mix into a tight cylinder as you roll it.

Fold the left and right edges in, then continue to roll the parcel tightly away from you.

Brush the edge of the pastry with a little water or beaten egg before sealing it up

For extra crispy spring rolls take each one and wrap it in another sheet of the pastry

Brush each Springroll with oil

Place on the BBQ and close the lid

After 10 minutes, turn the spring rolls over

The entire cooking should only take 20 minutes

If you want them a little crisper, just cook for a few more minutes

Serve them up with a good chilli sauce, everyone in my house loves Sriracha

So easy to make and everyone loves them!