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Cheeseburger Spring Rolls with Beer Cheese Dip

Recipe

Easy, breezy and oh-so cheesey, these Spring Rolls will be devoured in seconds.

Serves: 12 people   |   Prep time: 45 minutes   |   Cooking time: 35 minutes

American   |   Starter

  

Ingredients

  • 180g Plain Flour    
  • 2 tbsp Vegetable Oil    
  • 1 tsp White Vinegar    
  • Pinch of Salt    
  • 1tsp Oil
  • Cornflour for rolling out the dough  

Filling:  

  • 1 tbsp Vegetable Oil    
  • 500g Minced Beef  
  • 1 Small Onion, finely chopped
  • 5 Gherkins, finely chopped
  • 1 tbsp Ketchup
  • 1 tbsp American Mustard
  • Pinch of Salt    
  • Pinch of Pepper  
  • 150g Cheddar, grated

Beer Cheese Dip:  

  • 2 tbsp Butter  
  • 2 tbsp Plain Flour
  • 120ml Beer
  • 150ml Whole Milk    
  • 1 tsp Mustard    
  • ¼ Garlic Powder  
  • ¼ tsp Smoked Paprika    
  • Pinch of Salt    
  • Pinch of Pepper  
  • 180g Mature Cheddar Cheese    

To serve:  

  • Gherkins    
  • Chopped Parsley  

  

Method

  1. To make the dough for the spring rolls, place the flour, oil, vinegar and salt into a mixing bowl then gradually add 100ml of warm water until the dough comes together.  
  2. Knead on a floured surface until smooth and elastic for 5 minutes.
  3. Cover and leave to rest in the fridge for 2 hours.  
  4. To make the filling, heat the oil in a frying pan and cook the minced beef with the onion for 5-10 minutes until cooked through.  
  5. Add the chopped gherkins, ketchup and mustard, then season with salt and pepper and leave to cool.  
  6. When the filling has cooled, stir in the grated cheese.  
  7. To make the beer cheese dip, heat the butter in a saucepan and add the flour, then cook for 2-3 minutes.  
  8. Whisk the beer into the butter and flour mixture until smooth, then add the milk, mustard, garlic powder and paprika, and season with salt and pepper.  
  9. Remove the dip from the heat and whisk in the grated cheese. Leave until ready to serve.  
  10. Once the dough has rested, divide into 12 equal balls.  
  11. Roll out the dough balls one at a time on a floured surface until paper thin and around 18-20cm square.    
  12. Place 2-3 spoonful’s of the filling in a line, about 2cm below the top edge of the dough.  
  13. Brush the edges of the dough sheet with water, then fold the top over the filling, followed by the sides and roll into a spring roll shape.  
  14. Repeat until you have made all 12 spring rolls.  
  15. Heat the oil to 180C and fry the spring rolls for 5-6 minutes until golden and crispy.    
  16. Warm the cheese dip, then serve alongside the spring rolls sprinkled with chopped parsley and gherkins.