4 days ago
2
Prep time: 45 minutes
Cook time: 15 minutes
Makes 10.
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Ingredients
1 tbs plain flour
1 tbs water
10 large spring roll wrappers
Vegetable oil, for deep frying
Coriander, to garnish
Gochujang Aioli
2 egg yolks
2 tbs apple cider vinegar
2 tsp Dijon mustard
250ml vegetable oil
2 garlic cloves, crushed
2 tbs Gochujang paste
Laoganma crispy chili oil, to drizzle
Filling
250g beef mince
1/2 small white onion, finely chopped
1/4 cup burger pickles, finely chopped
1 tbs yellow mustard
10 slices Swiss cheese, finely chopped
Method
1. To make aioli, process egg yolks, vinegar and mustard until smooth. With motor operating, drizzle in oil until thick and smooth. Add garlic and Gochujang paste. Process to combine.
2. To make filling, heat a large frying pan over high heat. Add beef mince and season generously. Cook until browned. Transfer to a large bowl and cool for 10 minutes. Stir in remaining ingredients. Divide mixture into 10 equal portions.
3. Combine the flour and the water in a bowl to form a smooth paste.
4. Place a spring roll wrapper on the bench. Add one portion of the filling in one diagonal corner. Roll once, fold in two sides, then roll to enclose, sealing seam with a little of the flour paste. Repeat to make 10 spring rolls.
5. Deep fry the spring rolls in small batches until golden, crisp and cooked through. Drain on paper towel.
6. Serve spring rolls with the Gochujang aioli, drizzled with Laoganma crispy chili oil. Garnish with coriander.
English (US) ·