Description
Super crispy, ultra juicy, with THREE easy options for how to cook them (and no deep-frying or having to cook the filling first) these gorgeous cheeseburger spring rolls are the ultimate crowd-pleasing party appetizer. Inspired by the viral Disney version, they’re quick and easy to prep ahead of time.
This mixture will make roughly 12 large, or 24 mini spring rolls.
Ingredients
For the cheeseburger filling -
- 1lb/500g ground beef
- 1/2 cup caramelized onions, finely chopped (or use caramelized onion relish)
- 1/2 cup pickles, finely chopped
- 1 cup cheddar cheese, finely diced or grated
- 1 tablespoon Dijon mustard
- 1 teaspoon fish sauce
- 1 teaspoon salt
- Black pepper
- Spring roll wrappers
- Olive oil
For the burger dipping sauce -
- 1/2 cup Greek yogurt ( or egg-free garlic aioli or regular mayo)
- 1 tablespoon Dijon or American mustard
- 1 tablespoon tomato ketchup
- 1 garlic clove, crushed (or 1 teaspoon garlic powder)
- 3 pickle slices, finely chopped
- 1 teaspoon pickle juice (or white wine vinegar or apple cider vinegar)
- 2 teaspoons smoked paprika
Instructions
- Mix your filling. Add your ground beef, ½ cup of chopped caramelized onions (or relish), ½ cup of chopped pickles, 1 cup of diced or grated cheese, 1 tablespoon of Dijon mustard, 1 teaspoon of fish sauce, 1 teaspoon of salt and a good grind of black pepper to a large bowl. Mix well to ensure the seasoning is evenly distributed throughout the beef.
- Make your burger dipping sauce. Mix ½ cup of Greek yogurt with 1 tablespoon of American mustard, 1 tablespoon of tomato ketchup, crushed garlic, chopped pickles, pickle juice and 2 teaspoons of smoked paprika. Set aside for now.
- Prepare your spring roll wrappers. Lay your spring roll wrapper on a wooden board or clean kitchen surface with one of the corners facing you. PRO TIP: You can make mini or large spring rolls. If you’re making mini rolls, just slice your wrappers into smaller squares and continue with the recipe.
- Roll the spring rolls. Arrange a heaped tablespoon of the cheeseburger mixture in a thick rectangle, about 1 inch from the corner of the wrapper facing you. Carefully roll the wrapper over the mixture, continuing until the mixture is in the middle of the wrapper. At this point, press down firmly with your fingers on both exposed ends of the mixture in the wrapper. Fold the wrapper over itself on both edges, like an envelope.
- Seal the spring rolls. Brush the exposed wrapper with water, and continue to roll the spring roll, pressing to seal. PRO TIP: If you’re making mini rolls, I recommend doing a double layer of the wrapper. This will prevent any potential leakage when you cook them. You should be fine if you’re using large wrappers for larger spring rolls.
- Cook the spring rolls. In the air fryer: Place the rolls into the basket of your air fryer (use it unlined to help prevent the rolls from going soggy) and spray with oil. Cook at 400°F/200°C for 15 minutes, rotating the rolls halfway through the cooking time. On the stovetop: Drizzle roughly a tablespoon of olive oil into a large, non-stick pan and set over medium-high heat. Arrange the spring rolls in the pan and cook, flipping every couple of minutes, until golden and crispy (roughly 10 minutes). In the oven: Heat your oven to 400°F/200°C and line an oven tray with parchment paper OR use a wire rack (this will help to prevent them from becoming soggy). Arrange the rolls on the tray, leaving a little space in between each. Brush each with oil and bake for 25 minutes, until golden and crispy, flipping the rolls halfway through cooking. PRO TIP: I like the oven option the least because the rolls are most prone to getting a little soggy – if you can, cook them on a wire rack to prevent the fogginess.
- Garnish and serve. Arrange the crispy spring rolls on a serving platter, and serve with the burger dipping sauce on the side. You can slice any larger rolls in half if you like.
Notes
PREP AHEAD: You can mix the cheeseburger filling a couple of days before you want to make the rolls, then just fold and cook when you’re ready. You can also form the spring rolls the night before you want to cook them and keep them (covered) in the fridge.
STORAGE INSTRUCTIONS: Any leftovers will keep for 3 – 4 days in the fridge – it’s best to reheat them in the air fryer for about five minutes if you’d like to keep their crispiness, otherwise you can pop them in the microwave until piping hot.
SERVING SUGGESTIONS: While I love these with the burger sauce, you can pair them with any sauce you like. Egg-free garlic aioli, spicy gochujang aioli, whipped spicy feta or whipped cottage cheese is also great.
- Prep Time: 10
- Cook Time: 20
- Category: appetizers
- Method: oven
- Cuisine: american
Nutrition
- Serving Size: 2 large rolls
- Calories: 687
- Sugar: 10.5g
- Sodium: 1809.6mg
- Fat: 21.7g
- Saturated Fat: 9.7g
- Unsaturated Fat: 9.9g
- Trans Fat: 0g
- Carbohydrates: 71.2g
- Fiber: 2.9g
- Protein: 48.3g
- Cholesterol: 120.9mg