East meets West in these tasty little bites.

Serve these cheesy delights warm, with ketchup and mustard for dipping.

Ingredients

• 1 tsp (5 mL) olive oil
• 1 cup (250 mL) diced red onion
• 2 cloves garlic, minced
• 8 oz (227 g) lean ground beef
• 1 cup (250 mL) cubed processed cheese, (such as Velveeta)
• 1 cup (250 mL) fresh bread crumbs
• 1/4 cup (60 mL) diced dill pickle, patted dry
• 2 green onions, chopped
• 1 tbsp (15 mL) prepared mustard
• 1 tsp (5 mL) Worcestershire sauce
• 1/2 tsp (2 mL) pepper
• 64 spring roll wrappers
• 1 egg

In 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.