East meets West in these tasty little bites. We've doubled up on the spring roll wrappers, which provides extra crunch and prevents the filling from bursting out.
Processed cheese may seem like a strange choice, but it adds a creamy texture and the signature cheeseburger taste. Serve the rolls warm, with ketchup and mustard for dipping.
- Portion size 32 servings
- Credits : Canadian Living Magazine: December 2012
MethodIn skillet, heat oil over medium heat; cook red onion and garlic, stirring occasionally, until softened, about 5 minutes.
Add beef; cook, breaking up with back of spoon, until browned, about 4 minutes. Drain in strainer, pressing out liquid. Return to pan. Stir in cheese; cook over medium heat until melted, about 2 minutes. Scrape into bowl.
Stir bread crumbs, pickle, green onions, mustard, Worcestershire sauce and pepper into beef mixture; let cool for about 15 minutes.
Layer 2 spring roll wrappers on work surface with 1 corner facing up; place 1 tbsp beef mixture on bottom third of wrapper. Fold bottom corner of wrapper over filling. Fold in sides and roll up until 2-inch (5 cm) triangle of wrapper remains at top. Mix egg with 2 tsp water; lightly brush over triangle and loosely roll up to seal. Repeat with remaining filling and wrappers.
Place rolls, seam side down, on parchment paper–lined baking sheet. (Make-ahead: Cover and refrigerate for up to 12 hours; bake as directed. Or freeze on baking sheet for 1 hour; transfer to airtight container and freeze for up to 2 weeks. Bake in 350ºF/180ºC oven for 30 minutes.)
Bake in 375ºF (190ºC) oven, turning once, until light golden, about 25 minutes.
Nutritional facts Per piece: about
- Sodium 218 mg
- Sugars 1 g
- Protein 5 g
- Calories 124.0
- Potassium 36 mg
- Cholesterol 12 mg
- Saturated fat 2 g
- Total carbohydrate 18 g
- Iron 1.0
- Folate 1.0
- Calcium 2.0
- Vitamin A 1.0