Notes from the Kitchen
The secret to these spring rolls is letting the burger patties cool before mixing the filling—it keeps everything together and stops the wrappers from getting soggy. Roll them tightly, seal well with egg wash, and fry until deeply golden for that perfect crispy crunch. And don’t skip the Burger Sauce for dipping—it’s the finishing touch that brings it all together.
Meet the Chef
Michael Gawlik
With over a decade of experience across foodservice, manufacturing and culinary innovation, Michael Gawlik knows what it takes to create food that delivers every single time. Passionate about bold flavours, practical techniques and products that work hard in professional kitchens, Michael combines chef-led creativity with real-world experience to develop recipes that are simple to execute but big on impact. His philosophy is straightforward: great food doesn’t have to be complicated—it just has to taste incredible.
Ingredients
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300g minced beef (chuck/brisket)
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8 slices of high melt cheese, finely diced
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½ white onion, finely diced
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¼ cup pickles, finely diced
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¼ cup American mustard
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¼ cup batch No.5 ketchup
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10 large spring roll wrappers
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1 egg, beaten
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Vegetable oil, as needed
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batch No.5 burger sauce (to serve)
Method
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Divide the ground beef into two 150-gram balls and shape them into patties. Season well with salt.
Heat a frying pan over medium-high heat. Add vegetable oil to the hot pan and then add the patties. Use a large spatula to flatten them and cook for 2 minutes or until cooked halfway through before flipping.
Cook patties for another minute and then set aside to cool completely.
Break up the cold patties into a large bowl and add cheese, onion, pickles, mustard, and ketchup. Stir well.
Lay one spring roll wrapper on a clean work surface with a corner pointed towards you and add two tablespoons of the mixture towards the bottom corner. Fold the bottom corner over the mixture, fold the side corners over the mixture, and then roll towards the final corner. Use a little egg wash to seal the top corner and set aside. Repeat until all the filling has been used.
Preheat the deep fryer to 180⁰C and gently place the spring rolls into the hot oil. Fry for 3-4 minutes or until golden brown, gently stirring with a metal slotted spoon to cook them evenly.
Use a metal slotted spoon to carefully remove the spring rolls and place them on a plate lined with paper towel to drain for a few minutes. Serve hot with batch No.5 Burger Sauce
