Step One

In a frying pan with a little canola oil, fry the onion & garlic just until it begins to sweat.

Step Two

Add in the ground beef. The beef, garlic & onion will cook & brown together. I also added some spices I had at home, just to give the meat some extra flavor.

Step Three

Once thoroughly cooked, move the beef to a bowl. To do this, be sure to use a slotted spoon to drain the fat from the beef. Add the mustard & optional pickles. I don’t like pickles, so I did without. Allow to cool completely.

Step Four

While the beef is cooling, prepare your “glue” to keep the rolls together. To do this, mix the flour & a little water until it becomes a glue like consistency.

Step Five

Once cooled, it’s time to assemble the spring rolls! Get a deep frying pan & fill it with oil. Optionally, you can use a deep fryer. Just remember to remove the basket, as the shell may stick on. Let the oil heat while you prep your rolls.

FYI - My local store was out of spring roll sheets. I had to use won ton sheets, which were more difficult to work with because they’re so small, but they still did the trick!

To assemble, place the shell in a diamond shape. You will be putting the filling right in the corner of this diamond. Place half a cheese slice (or a quarter, if working with won ton shells), on the shell. Then, begin scooping the beef onto the shell.

Begin rolling the shell. When you meet the middle of the diamond, using your finger or a brush, put the “glue” on the exposed edges. You don’t need very much, just enough to make it stick.

Fold in the sides to tuck in, and continue rolling. If you are using won ton shells, you will need to roll it in a second shell, because if not, the cheese slice will melt right through. To do this, take a new shell & cover it lightly in glue, and repeat the rolling process.

Voila! You are ready to fry.

Step Six

Doing only a few at a time, dip your spring rolls in the hot oil, turning frequently. They only take a couple minutes on each side. Fry until golden brown.

Step Seven

Serve them on a paper towelled plate. For a final touch, it’s time to get your dipping sauces ready. I used ketchup & cheese sauce. The cheese sauce was not the same as the dessert party sauce, it was my own cheese sauce recipe. I decided to do this because the cheese slice melted out of some of mine & I wanted a cheesey kick! To make that, I just created a white rue sauce of equal parts flower, butter & milk. I then added plenty of cheese until it melted.