Ingredients:

  • 2 Tbsp Olive Oil
  • 1 lb Lean Ground Beef (Mince)
  • 1 medium Yellow Onion, finely diced
  • 3 cloves Garlic, minced
  • 2 Tbsp Chili Powder (Ancho or Blend)
  • 1 tsp Ground Cumin
  • 1 tsp Smoked Paprika
  • 1 cup Beef Stock (low sodium)
  • 2 Tbsp Tomato Paste
  • 1 can (15 oz) Kidney Beans, rinsed & drained
  • 1 cup Smoked Mature Cheddar, grated
  • Salt and Black Pepper, To taste
  • 16 sheets Spring Roll Wrappers
  • 2 Tbsp All-Purpose Flour (Plain)
  • 3 Tbsp Water
  • 3 cups Neutral Oil (Canola/Vegetable), for deep frying (or 2 Tbsp for baking)

Instructions:

  1. Sauté Aromatics: Heat the olive oil in a large pan over medium-high heat. Add the diced onion and cook until softened, about 5 minutes. Add the garlic and cook for 1 minute until fragrant.
  2. Brown the Beef: Add the ground beef to the pan. Break it up and cook thoroughly until nicely browned. Drain off any excess fat from the pan.
  3. Build the Spice Base: Stir in the chili powder, cumin, and smoked paprika. Cook for 1 minute, allowing the spices to toast and bloom. Stir in the tomato paste.
  4. Simmer and Reduce: Pour in the beef stock, scraping up any browned bits from the bottom of the pan. Bring to a simmer. Reduce the heat and cook, uncovered, for 20-30 minutes, until the liquid has almost completely evaporated and the mixture is very thick and concentrated.
  5. Bind and Cool: Remove the pan from the heat. Stir in the drained kidney beans and the grated smoked Cheddar. Season liberally with salt and pepper. Transfer the filling to a shallow dish and refrigerate for at least 60 minutes, until completely cold.
  6. Prepare the Slurry: In a small bowl, whisk together the flour and water until a smooth, thick paste (the 'glue') forms.
  7. Fill the Wrappers: Lay one spring roll wrapper flat with a corner pointing towards you (diamond shape). Place about 2 generous tablespoons of the chilled filling just below the center point.
  8. Fold and Seal (The Burrito Method): Fold the bottom corner up over the filling, fold the left and right corners inward over the filling. Tightly roll the wrapper upwards, brush the final corner liberally with the flour slurry, and seal the roll completely. Repeat with remaining filling.
  9. Prepare the Oil (If Frying): Pour the neutral oil into a high-sided pan. Heat the oil to 350°F (175°C). Carefully lower 3-4 rolls into the hot oil (do not overcrowd the pan). Fry for 3–5 minutes, turning occasionally, until the rolls are deeply golden brown and crispy.
  10. Drain: Remove the rolls with tongs and immediately transfer them to a wire rack to drain excess oil. Alternatively, bake at 400°F (200°C) for 15-20 minutes, flipping halfway through.