For those of us out here in iso who are channelling every emotion into feverishly baking up a storm, you might be feeling like you need a challenge. Something new to tackle and perfect over the next however-long we have at home. Enter Dan Hong and his much-loved cheeseburger spring rolls from his Sydney cult-fave eatery, Ms G’s.
If you haven’t wrapped your lips around one of Dan’s cheesy b spring rolls, oh my goodness my friend you have not lived. Your tastebuds simply have not reached their peak yet. You have much to learn and know.
I’ll admit I was initially skeptical about the spring rolls before I went to Ms G’s in Potts Point for the first time. How could a spring roll with cheeseburg fillings even taste good? Is this not an affront to spring rolls across the world? Are they really as good as everyone says?
Mates, they are. They fucken are.
And now he has passed on the recipe to us plebs. We are simply not worthy.
In a little series Dan’s been doing on his Instagram, he recruited his most vocal and helpful sous chefs – his kids – to give him a hand in teaching us all the ways of the springy. It’s extremely fucking adorable, so please take a hot minute to watch it below.
And if that’s got you both giggling and drooling, try your hand at making those delicious cheeseburger spring rolls with the full recipe below.
Ms G’s Cheeseburger Spring Rolls
Preparation time: 10 mins
Cooking time: 40 mins
400g premium beef mince (80 per cent meat; 20 per cent fat)
1 white onion, finely diced
½ cup Polish-style dill pickles, finely diced
1 packet (12 slices) “hamburger cheese”, such as Dairylea Burger Cheese Slices – the real plastic-y, orange shit
¼ cup Heinz Tomato Ketchup
2 tablespoons American mustard
1 egg, beaten (to seal the rolls)
Vegetable oil for deep-frying
Flatten meat into a patty that will fit into your oven-safe frying pan. Place the pan over high heat, add a splash of oil and season the beef with salt on both sides. Slide patty into the hot pan and press with a spatula, then leave for 3 to 4 minutes or until edges start to turn grey.
Drain as much oil from the pan as possible into a bowl, then use a spatula to flip the meat patty. After another minute of cooking, transfer the pan into an oven preheated to 220°C. Cook for 3 to 4 minutes, or until the centre of the patty is cooked medium-well and you see juices emerging from the top of the patty.
Transfer the patty to a plate and place in the fridge until the meat has totally cooled.
Break up the chilled cooked meat into a bowl until it has a mince-like consistency, but leave a few bigger chunks for texture’s sake.
Stir through onions, pickles, cheese, ketchup and mustard, mixing with your hands until very well combined. Taste and adjust sauces and seasoning as required.
To roll up the cheeseburger spring roll:
Lay a square spring-roll wrapper on a board or plate with a corner pointed towards you, and spoon a few tablespoons of the cheeseburger mix into a line a third of the way up the wrapper.
Fold the bottom corner of the wrapper over the meat mixture, shaping the cheeseburger mix into a tight cylinder as you bring it down. Fold over the left and right edges, then roll the parcel tightly away from you, brushing the far corner with a little beaten egg to help seal it.
As soon as all the spring rolls have been folded, heat vegetable oil in a deep fryer or solid-based saucepan to 200°C. Carefully lower spring rolls into the oil a few at a time. Make sure you don’t crowd the pan, Dan puts in around seven at a time. Cook until crisp and brown.
Serve once cool enough to handle.