Step 1

In a large mixing bowl, combine beef mince with seasoning ingredients. Mix until well combined.

Step 2

To wrap a cheeseburger spring roll, place a spring roll pastry sheet onto the working surface diagonally, with a corner pointing towards you. (note 1)

Step 3

Spoon ~1 tablespoon worth of beef mixture onto the corner that's pointing towards you, about halfway down the middle of the pastry. Shape the beef mixture into a thin log. Add ~1.5 tablespoon worth of cheese along the beef log then top with tomato sauce and mustard sauce (if using).

Step 4

Fold the bottom corner of the wrapper up and over the filling, tucking it in tightly to create a snug roll.

Step 5

Fold the left and right corners of the wrapper in toward the centre, then continue to roll the wrapper tightly upward.

Step 6

With one hand holding down the almost-rolled pastry, use the other hand to dampen the remaining unfolded top corner with a little water. Roll over and seal the cheeseburger spring roll closed.

Step 7

Repeat for remaining rolls.

Step 8

Preheat oil in a heavy-based pot to about 160°C - 180°C (320°F - 360°F). I use a cast iron pot as it's sturdy and well-insulated. (note 2)

Step 9

Fry the cheeseburger spring rolls in the hot oil, in batches, until they are golden crispy on the outside, and cooked on the inside. About 4 minutes. Remove the spring rolls from the oil with a slotted spoon and place them on a paper towel-lined plate to drain any excess oil. (note 3)

Step 10

Serve hot, with additional tomato sauce (ketchup) and mustard for dipping if desired.