Cheese Burger Spring Rolls

Approximately makes 34-36 

Ingredients: 
500g 80/20 beef mince 
2 medium onions- peeled & finely chopped
1 tbsp Supreme Coarse Black Pepper 
1 tbsp Supreme Garlic Powder
Salt to taste 
½ cup pickled gherkins- finely chopped 
1 tbsp mustard 
1 tbsp Worcestershire sauce 
2 tbsp Ketchup 
150g grated red Leicester cheese 
150g grated mozzarella cheese 
40 pack spring roll sheets 
Oil to deep fry 
Flour paste:
mix together 
⅓ cup plain flour
⅓ cup water 

Method:
For the filling:
Heat a large frying pan over high heat. Add beef mince, chopped onions, salt to taste, coarse black pepper and garlic powder. Mix together and use a spatula to break up the mince. Cook until excess moisture has evaporated. Turn the heating down to medium and add chopped gherkins, ketchup, mustard and worcestershire sauce. Stir well to combine and cook for 5 minutes. Remove from heat and set aside to cool. Once the filling has cooled, add the grated cheese and mix well. 

Fill the spring rolls:
lay the spring roll sheet (like a diamond) and place 2 tbsp of filling near the bottom of the sheet. Roll up halfway, fold sides in, continue to roll and brush the end with flour paste to seal. Repeat with remaining spring roll sheets and filling. 

At this point you can freeze the spring rolls. 

To cook:
Deep fry in hot oil until golden brown. Serve hot with burger sauce.