prep time: 45 minutes
Cooking Time: 15 minutes
Makes 10.
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Material
1 tablespoon flour
1 tablespoon water
10 large spring roll wrappers
vegetable oil for frying
coriander, to garnish
Gochujang Aioli
2 egg yolks
2 tbsp apple cider vinegar
2 teaspoons Dijon mustard
250 ml vegetable oil
2 garlic cloves, crushed
2 tbsp gochujang paste
Laoganma Crisp Chili Oil, for drizzling
to fill
250 grams beef mince
1/2 small white onion, finely chopped
1/4 cup burger pickles, finely chopped
1 teaspoon yellow mustard
10 slices Swiss cheese, finely chopped
Method
1. To make the aioli, process the egg yolks, vinegar and mustard until smooth. With the motor running, drizzle the oil until thick and smooth. Add garlic and gochujang paste. Mixing process.
2. To make the filling, heat a large frying pan over high heat. Add the beef mince and season generously. Cook until brown. Transfer to a large bowl and refrigerate for 10 minutes. Stir in remaining ingredients. Divide the mixture into 10 equal parts.
3. Mix flour and water in a bowl and make a smooth paste.
4. Place spring roll wrappers on bench. Add a portion of the filling to one diagonal corner. Roll once, fold over both sides, then roll around again, sealing the seam with a little 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 the spring rolls with gochujang aioli, drizzled with laoganma crisp chili oil. Garnish with coriander.
