Stuffing cheeseburger filling into a shatteringly crisp spring roll wrapper is like opening a portal to the underworld of possibilities. What other combinations exist? I don’t know, but I want to find out. If you haven’t tried them before, here is your sign.

Dan's recipe Dan Hong's cheeseburger spring rolls The key is to use processed cheese for a sticky, gooey filling that won't split when fried. Be careful not to overcook them or you risk a blowout.

The key is to use processed cheese for a sticky, gooey filling that won't split when fried. Be careful not to overcook them or you risk a blowout.

Dan Hong’s recipe of the famed Ms.G’s in Sydney’s Potts Point has made its way into my hot little hands via his new series The Streets with Dan Hong. The only niggling thing about the recipe is that it calls for 300 g of minced beef. If you prefer not to manage a half-kilo pack of minced meat and a set of scales then read on.

The recipe calls for 10-12 spring roll wrappers, which are often sold in packs of 20. I upped the mince, wrappers and cheese to full packs of each for a very pleasing result. The ratio of cheese to meat may have increased slightly, but I’m not seeing any problem with that.

What you'll need. Source: Camellia Ling Aebischer

How to make cheeseburger spring rolls

In a large, hot frypan brown:

Season well with salt. Set aside in a large bowl to cool. Meanwhile, thaw:

Prepare egg wash by whisking an egg in a small bowl.

Preheat vegetable oil in a large wok over medium heat.

To fill the rolls, lay a spring roll wrapper down with a corner pointed toward you and add two tablespoons of mix in a line near the bottom corner. Fold the corner over the filling, roll over once, tuck each edge in and seal shut with a little egg wash.

Repeat 20 times until all the filling and wrappers are used up.

Fry at 180°C for a few minutes each until golden and crisp. Don’t fry them too hot or for too long otherwise, the cheese will bubble and spill out.

Drain on a paper towel or in a sieve over a bowl and serve hot.

These re-heat great from cold or frozen in an air fryer for 5 mins or 5-10 minutes in the oven at 200°C.

Crispy, cheesy and charred. Source: Camellia Ling Aebischer

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If you are after something light for lunch or dinner, these floral spring rolls may be perfect for you.

"Chinese New Year is full of food-related symbolism – fish represents prosperity, eggs mean fertility and lychees denote family unity. Two of the most common ingredients are spring rolls and oranges. Spring rolls are said to resemble gold bars with their shape and golden colour, while the Cantonese word for ‘orange’ is a homophone for the word for ‘ wealth’. This dessert combines both ingredients for a sweet treat that’s as lucky as it is delicious." Adam Liaw

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