Ingredients

Dipping Sauce
½ cup ketchup
2 Tbs. mustard or your choice
Sriracha or Tabasco, to taste (optional)

Combine all ingredients in a small bowl. Refrigerate until needed.

Filling
1 lb. ground chuck
½ cup chopped red onion
½ cup shredded sharp cheddar cheese
1 cup shredded romaine leaves
¼ cup chopped dill pickle (or dill pickle relish)
2 small Roma tomatoes, peeled seeded & cut into ¼" dice
Kosher salt & freshly ground black pepper to taste
1 package frozen spring roll or lumpia wrappers (Menlo brand is good)
canola or peanut oil for frying
1 whole egg, beaten with 1 Tbs. cold water

Directions

Here's a great way to put all the satisfying flavors of America's favorite sandwich into a neat, manageable little package. And even though making burgers is not rocket science, the ingredients take up lots of counter space and putting them together is quite a messy task.

This recipe can be made ahead, even frozen, and quickly fried to order when you need them. The only down side is dealing with a little frying oil, but by using a wok or electric skillet, only a minimum of frying oil is needed.

Heat a medium-high saute pan and add the ground chuck and the onions. Chop the meat with a spatula as it cooks for five minutes, stirring and chopping up any large pieces of meat. Remove from heat and fold in the cheese, romaine & pickles. Season with salt & pepper.

Meanwhile heat the vegetable oil to 350F. Electric Skillets work nicely and they usually have a temperature control.

Separate three or four of the spring roll wrappers and lay them out diagonally on a clean work surface. Brush each wrapper lightly with egg wash using a pastry brush. Spoon about 2 Tbs. of the filling across the wrappers, just below center. Fold the left & right corners over the filling about one inch on each side. Rolling away from you, roll each one into a cylinder, brushing on more egg wash to create a good seal. Recipe should make a dozen or more rolls.

Fry the spring rolls until golden brown & crisp. Fry a few at a time to avoid cooling the oil. That will make the rolls turn our greasy. Drain on paper towels.

Cut rolls in half or thirds and serve with a mixture of ketchup, mustard & mayonnaise for dipping.

Recipe Courtesy: Chef Roy Harland, Slates Restaurant