Step 1

Heat oil in a frypan and cook onion for 4 minutes until starting to soften. Add beef and cook, breaking up with a wooden spoon, until brown. Add tomato paste and cook, stirring, for 1 minute. Stir through flour, then pour in stock. Bring to the boil then reduce heat and simmer for 5 minutes. Stir through Worcestershire sauce and garlic powder, and season to taste with salt and pepper. Remove to a bowl to cool.

Step 2

Place oil in a large saucepan so it comes 8-10cm up the sides. Heat until it measures 180C on a thermometer.

Step 3

Place a spring roll wrapper in a diamond shape and place 1/4 cup measure of cooled beef mixture about a third of the way up from the tip nearest you. Fold or cut a cheese slice in half so it forms a rectangle and sit this on top of the beef. Fold the front tip of the wrapper over and roll to encase the filling. Fold over the sides then continue rolling. Brush the top tip with a little water to seal the edge. Continue with remaining ingredients until you have 12 spring rolls.

Step 4

Deep-fry in batches for 4-5 minutes each. Drain on paper towel and serve hot with tomato sauce on the side.

Step 5

If you don’t want to deep-fry, place spring rolls on a tray lined with baking paper. Brush the tops with a little vegetable oil and bake at 200C for 25-30 minutes until golden.