Yields1 ServingPrep Time10 minsCook Time10 minsTotal Time20 mins

Chorizo Cheeseburger Spring Rolls

Ingredients

 100 g D'Orsogna Natural Streaky Bacon, finely chopped
 1 tbsp Olive oil
 50 g Dill pickle, finely diced
 1 Onion, finely diced
 1 Tomato, finely diced
 ¼ cup Tomato sauce
 2 tbsp American mustard
 10 Mozzarella cheese sticks
 150 g Large spring roll wrappers
 1 Egg, beaten to seal
 Vegetable oil, for deep frying
 Shredded iceberg lettuce, to serve
 Burger sauce, to serve

Method

1

Heat the olive oil in a large fry pan over medium heat. Add D'Orsogna Natural Chorizo and Natural Streaky Bacon and fry for 4-5 mins, until golden. Set aside to cool completely.

2

Add the chorizo mixture into a large bowl, with the pickle, onion, tomato, tomato sauce and mustard. Mix well.

3

Lay out a sheet of spring roll wrapper with a corner towards you. Spread out 2 heaped tablespoons of chorizo mixture. Place a stick of mozzarella cheese into the middle of the mixture. Brush the top two edges with beaten egg. Carefully lift the corner closest to you and enclose the mozzarella cheese in the chorizo mix. Fold in the two sides, and continue rolling away from you until the spring roll is sealed. Repeat until the filling and cheese is finished.

4

Heat the vegetable oil in a wide saucepan or pot until it reaches 180C. Carefully fry the spring rolls, in batches, for 4-5 mins, until golden. Remove from the oil and drain on paper towels or a kitchen rack set over a tray.

5

Place the shredded lettuce on a large platter and arrange the spring rolls over the top. Serve with burger sauce on the side for dipping.

Ingredients

 100 g D'Orsogna Natural Streaky Bacon, finely chopped
 1 tbsp Olive oil
 50 g Dill pickle, finely diced
 1 Onion, finely diced
 1 Tomato, finely diced
 ¼ cup Tomato sauce
 2 tbsp American mustard
 10 Mozzarella cheese sticks
 150 g Large spring roll wrappers
 1 Egg, beaten to seal
 Vegetable oil, for deep frying
 Shredded iceberg lettuce, to serve
 Burger sauce, to serve

Directions

1

Heat the olive oil in a large fry pan over medium heat. Add D'Orsogna Natural Chorizo and Natural Streaky Bacon and fry for 4-5 mins, until golden. Set aside to cool completely.

2

Add the chorizo mixture into a large bowl, with the pickle, onion, tomato, tomato sauce and mustard. Mix well.

3

Lay out a sheet of spring roll wrapper with a corner towards you. Spread out 2 heaped tablespoons of chorizo mixture. Place a stick of mozzarella cheese into the middle of the mixture. Brush the top two edges with beaten egg. Carefully lift the corner closest to you and enclose the mozzarella cheese in the chorizo mix. Fold in the two sides, and continue rolling away from you until the spring roll is sealed. Repeat until the filling and cheese is finished.

4

Heat the vegetable oil in a wide saucepan or pot until it reaches 180C. Carefully fry the spring rolls, in batches, for 4-5 mins, until golden. Remove from the oil and drain on paper towels or a kitchen rack set over a tray.

5

Place the shredded lettuce on a large platter and arrange the spring rolls over the top. Serve with burger sauce on the side for dipping.

Chorizo Cheeseburger Spring Rolls