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.