Ingredients

Spring Roll Wrappers

(Don’t be intimidated, these made me giddy how easy they were and came out so perfect!)

1 cup corn starch

1-1/2 cups water

2 egg whites

2egg yolks

1 tsp salt

1 T. olive oil

1 whole egg, whisked (to seal spring roll edges)

Cheeseburger Filling

1 T. avocado oil

1 lb. ground beef

1/2 yellow onion, chopped

3 pickle spears, chopped

1-1/2 T. mustard

1-1/2 T. Worchestershire

1 T. tomato paste

1/2 T. garlic powder

1 t. salt

1 t. pepper

5 oz. Velveeta (store bought or see homemade recipe)

Ketchup (or spicy ketchup) for dipping

Instructions

Spring Roll Wrappers

Whisk egg whites until foamy, then break yolks and add to whites and whisk well to combine. Next combine corn starch and water thoroughly, and then add salt and olive oil. Once combined, add to the egg mixture and combine. Warm a non-stick pan over medium-high heat and, once hot, add the batter 1/4 cup at a time. There is no need to use any oil or spray on your pan. Begin to immediately swirl your pan a couple times around as soon as you’ve added in your mixture to create an even layer. Allow to cook for 20 seconds, then use your fingers to flip the wrap in one smooth move and allow to cook for 10 seconds on the next side. Remove to a plate, and use plastic wrap to separate wrappers.

Cheeseburger Filling

Warm a pan over medium-high heat, add a tablespoon of avocado oil, then add ground beef. Allow to cook for a couple of minutes before adding your onion. Stir intermittently, and once onions are translucent, add the rest of the ingredients through to pepper. Once these have been stirred to combine, add your Velveeta and stir occasionally until it has all melted and been distributed throughout.

Assembly

Heat high heat oil, at least 1” deep in a skillet or pan to approximately 340 degrees. While it’s heating, place about 3 tablespoons of cheeseburger filling in each wrapper, roll up by rolling forward, folding in each of the sides tightly, and rolling forward once again (see my video for clarification if necessary). Use your egg wash to brush along the edges and seal your rolls. Once your oil is up to temperature, use tongs to place the rolls in the oil, and allow to cook for about 5 minutes before flipping over. Once golden brown, remove to a paper towel covered plate and top with another towel to absorb excess oil.

Serve with ketchup.