Chef shares recipe to make Ms G's famous cheeseburger spring rolls (2024)

By Cindy Tran for Daily Mail Australia 06:55 30 Apr 2020, updated 08:23 30 Apr 2020

  • Chef Dan Hong shares secret recipe to make Mr G's cheeseburger spring rolls
  • He said he has been bombarded with requests for his closely guarded recipe
  • The chef insisted his cheeseburger spring rolls 'tastes exactly like McDonald's'
  • You need beef mince, onion, pickles, American cheese, mustard and ketchup

Australian celebrity chef Dan Hong has shared his top secret recipe to create Ms G's famous cheeseburger spring rolls.

The executive chef behind Sydney's popular Mr Wong restaurant said he has been bombarded with requests for his closely guarded recipe to make hissignature cheeseburger spring rolls since launching his 'isolation cooking series' on Instagram.

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'It's actually a really simple recipe.I think the reason Ms G's version is so popular is it tastes and smells so much like a cheeseburger from McDonald's,' Dan said in the latest video on Instagram.

'The inspiration behind the cheeseburger spring rolls at Ms G's is the cheeseburger McDonald's.That is the flavour profile of a cheeseburger that people know about.'

To make the deep fried snack, you'll need premium beef mince, spring-roll wrappers, white onion, dill pickles, American processed cheese, Heinz ketchup, American mustard, egg, salt and vegetable oil.

How to make Ms G's famous cheeseburger spring rolls

INGREDIENTS

Premium beef mince

Spring-roll wrappers

Diced white onion

Diced dill pickles

American processed cheese - Dairylea Burger Cheese Slices 12-pack (cut into 1cm cubes)

Heinz ketchup

American mustard

Egg to seal wrappers

Salt

Vegetable oil

METHOD

To make the filling, shape the beef mince into a giant patty - big enough to fit in an oven-safe frying pan.

Season the patty on both sides with salt and then gently slide it into the pan over high heat. Use a spatula to press it down. Cook the first side for two to three minutes, until it forms a caramelisationor the edges start to turn grey.

Drain the excess oil from the pan into a separate bowl, then flip the patty over. Cook the second side for a further minute, thentransfer the pan into an oven preheated to 220C for four minutes until the centre is medium-well.

After taking the patty out of the oven, transfer the meat onto a plate, and allow it to cool completely in the fridge.

Once it's completely cooled, break the chilled cooked patty in a large bowl into mince-like pieces, leaving a few bigger chunks in the mixture for texture.

Next, add the chopped onion, diced pickles, mustard, ketchup, and cheese to the bowl, mixing with your hands until combined.

To make the spring rolls,place the sheet on a plate in a diamond position, then spoon about two tablespoons of the filling above the corner that's pointed towards you.

Fold corner over filling, roll half way, then fold the left and right sides in, then continue rolling the spring roll tightly away from you, brushing the final corner withbeaten egg to seal it.

Once all the spring rolls are folded, heat a pot of vegetable oil to 200C. Next slowly place them into the oil - but don't overcrowd the pot with spring rolls.

Cook the spring rolls for about two minutes, or until crispy and golden. Serve.

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Dan said the cheeseburger spring rolls are made fresh daily at his restaurant - as he advised cooking them on the same day you prepare the ingredients.

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'Ideally you want to fry them as soon as possible. You can keep them in the fridge for a couple of hours but they do tend to sweat and what happens is, if they sweat too much, they start to leak out the side when you fry them and all the cheese comes out,' he said.

'So my advice is as soon as you roll them, the best way to appreciate them is to cook them as soon as possible. They last a few hours in the fridge. At Ms G's, we make them daily so we realised that we can't leave them overnight.'

For the meat, Dan suggested using premium 80/20 ratio of beef mince from the butcher - 80 per cent beef, 20 per cent fat.

He then shapes the mince into a giant patty - big enough to fit in an oven-safe frying pan.

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Chef's tricks to make Ms G's famous cheeseburger spring rolls

Buy quality beef mince from a butcher

Shape the mince into a giant patty - big enough to fit in an oven-safe frying pan

Cooking the giant patty allows the caramelisation to form, which adds extra flavours in the spring rolls; while mincing the beef in the pan would just 'sweat it'

If your patty is thick, transfer the pan into an oven preheated to 220C for four minutes until it's cooked medium-well

Tasting the ingredients as you combine them in a bowl, and season the mixture 'to your taste' by adding extra ketchup and mustard if required

Don't overcrowd the pot because the the temperature of the oil will drop and the spring rolls would go greasy

Dan said you don't need a dipping sauce because his cheeseburger spring rolls are already a 'self-saucing spring roll'

TIP: You must fry the spring rolls on the same day you prepare the ingredients

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Next, Dan seasons the beef on both sides with salt and slides it into the pan over high heat and then he uses a spatula to press it down - cooking the first side for two to three minutes,until it forms a caramelisation before flipping the patty over.

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'Look at that caramelisation on the top - that's exactly what we want. This is the difference that makes the cheeseburger spring rolls at Ms G's. You need to have that caramelisation - that will give that extra flavour in your spring rolls,' he said.

'I could say you could just cook the mince just like mince but it would sweat and it won't have that caramelised flavour so that's why at Ms G's, we actually cook the meat like a hamburger.'

Dan then transfers the pan into an oven preheated to 220C for four minutes.

'I'm going to flip it, and then I'm going to chuck it in the oven to finish off the cooking because the patty was a bit thick and we want to cook this pretty much medium-well,' he said.

After taking the patty out of the oven, Dan transfers the meat onto a plate, and allows it to cool completely in the fridge before he combines all the ingredients.

Once it's completely cooled, he breaks the chilled cooked patty in a large bowl into mince-like texture, leaving a few bigger chunks in the mixture for texture.

Next, he adds the chopped onion, diced pickles, mustard, ketchup, and cheese to the bowl, mixing with your hands until combined.

'You've got to use your hands here because you need to break up that cheese. If you have a big chuck of cheese, it's not a bad thing, it's actually quite delicious,' he said.

Dan suggested tasting the ingredients as you combine them together, and season the mixture 'to your taste' by adding extra ketchup and mustard if required.

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'Make sure you do taste it because you might need to add some more mustard, ketchup or salt. But I put so much cheese in there it doesn't need extra salt,' he said.

To make a spring roll, place the sheet on a plate in a diamond position, then spoon about two tablespoons of the filling on the corner that's pointed towards you.

Next, fold corner over filling, roll half way, then fold the left and right sides in, then roll the spring roll tightly away from you, brushing the final corner withbeaten egg to seal it.

Once all the spring rolls are folded, heat a pot of vegetable oil to 200C. Next slowly place them into the oil.

'Don't overcrowd the pot, the temperature of the oil is just going to go down and the spring rolls would go greasy,' he warned.

Dan said the spring rolls would take about two minutes to cook in the oil, or until crispy and golden.

'Just remember the filling inside is already cooked, we just want to make it hot and we want to melt that cheese and we want the surface of the spring rolls to be nice and golden brown,' he said.

'Like I said, you need to cook these as soon as possible. I literally made these 10 minutes ago and they're still bursting out the sides, that's how wet the mixture is.

'The longer they sit in the fridge, they'll sweat and you'll just get a disaster in the oil.'

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As for a dipping sauce, Dan said: 'There are a lot of versions out there with sauce on the side. But this version here doesn't need it. It's a self-saucing spring roll. Everything you need is in this cheeseburger spring roll.'

Chef shares recipe to make Ms G's famous cheeseburger spring rolls (2024)

FAQs

What is a crispy spring roll made of? ›

A traditional Vietnamese fried spring roll is a deep-fried appetizer with a rice paper crust and a filling made of ground pork, vermicelli noodles, and minced wood ear mushroom. These spring rolls are a guaranteed crowd-pleaser. It's crispy, crunchy, and most important of all, delicious!

What is the fried version of spring roll called? ›

Cha Gio are spring rolls made by wrapping filling in clear rice paper wrappers (bánh tráng) and then frying them. The filling usually consists of ground pork, vegetables, wood ear mushrooms, and glass noodles. They're often served wrapped with lettuce and herbs, with nuoc cham as a dipping sauce.

Why are spring rolls so tasty? ›

It is very good in taste and in nutrition by its nature. Its recipe has: meat (pork or beef) shrimp, raw vegetable, herbs, and wrapping sheet made of rice flour. Eating them, you have protein, starch, fiber, and vitamin in proportion. There are 2 types of Spring Rolls: Raw and Fried.

Why do my spring rolls fall apart when frying? ›

when you fry the Vietnamese spring rolls. so they don't break, make sure the oil is hot. I like to fry them on heat 9, almost high heat. and when you see the heat is hot.

What are traditional spring rolls made from? ›

In the US, spring rolls are usually filled with cabbage, carrots, glass noodles, and pork, and wrapped in either a thin crisp wrapper (spring roll) or a thicker crunchy wrapper (egg roll).

What do Americans call spring rolls? ›

An egg roll is a variation of the spring roll that originated in American Chinese cuisine. In addition to flour and water, its wrapper batter also contains egg. Egg rolls are always fried and have a thicker, bumpier outer texture than spring rolls.

What is the fancy name for spring rolls? ›

Spring rolls or summer rolls are a Vietnamese delicacy known as "gỏi cuốn".

Can you deep fry spring roll wrappers? ›

Repeat for the remaining wrappers. To deep-fry, fill the wok one quarter full with oil and heat to 190'C. Check the temperature by frying a piece of bread in the oil for ten seconds- it should be golden brown after this time. Cook the spring rolls in two batches, turning constantly until golden (approx.

What's the difference between an eggroll and a spring roll? ›

Spring rolls are wrapped in thin flour wrappers or rice wrappers, while egg rolls are wrapped in a thicker, noticeably crispier wrapper that's been dipped in egg for richness.

Why do Chinese people eat spring rolls? ›

Spring rolls (chun juan) take their name from the holiday for which they're traditionally prepared: the Spring Festival (chunjie), also known as Chinese New Year. The crisp golden rolls are meant to symbolize bars of gold and bring wealth and prosperity in the year to come.

What pairs well with spring rolls? ›

What to Serve with Fresh Spring Rolls
  • Peanut Noodles.
  • Sesame Soba Noodles.
  • Crispy Sesame Tofu.
  • Banh Mi Sandwich.

What is a crunchy roll made of? ›

Not only is it a starter for your meal, but it's also a good roll to start with for a sushi newbie. It has a center of a shrimp tempura, snow crab mix, cucumber, and avocado and then it is topped with crunchy tempura flakes, which is how it got its name.

What is a crispy roll made of? ›

A Crunchy Roll typically contains ingredients such as sushi rice, seaweed (nori), tempura shrimp, avocado, and cucumber. It is often topped with a drizzle of eel sauce and sprinkled with crunchy tempura flakes. Is there raw fish in a Crunchy Roll?

What is a spring roll sushi made of? ›

An Easy, Homemade Spring Roll Recipe

A classic Vietnamese restaurant dish, fresh spring rolls are made of rice noodles, lots of crunchy veggies and (often) shrimp or tofu. We've used Steamed Shrimp because we love shrimp, but you can use tofu or double down on the veggies.

What is spring roll dough made of? ›

Spring roll wrappers are the traditional choice for Vietnamese and Thai spring rolls. Made from a paste of rice flour and water that is stamped into bamboo mats and dried, rice paper wrappers are translucent, brittle, and delicate—meaning they can be difficult to work with.

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