Chef shares recipe to make Ms G's famous cheeseburger spring rolls (2024)

• Chef Dan Hong shares secret recipe to make Mr G's cheeseburger spring rolls
• He said he has been bombarded with requests for his closely guarded recipe
• The chef insisted his cheeseburger spring rolls 'tastes exactly like McDonald's'
• You need beef mince, onion, pickles, American cheese, mustard and ketchup

Australian celebrity chef Dan Hong has shared his top secret recipe to create Ms G's famous cheeseburger spring rolls.

The executive chef behind Sydney's popular Mr Wong restaurant said he has been bombarded with requests for his closely guarded recipe to make hissignature cheeseburger spring rolls since launching his 'isolation cooking series' on Instagram.

'It's actually a really simple recipe.I think the reason Ms G's version is so popular is it tastes and smells so much like a cheeseburger from McDonald's,' Dan said in the latest video on Instagram.

'The inspiration behind the cheeseburger spring rolls at Ms G's is the cheeseburger McDonald's.That is the flavour profile of a cheeseburger that people know about.'

To make the deep fried snack, you'll need premium beef mince, spring-roll wrappers, white onion, dill pickles, American processed cheese, Heinz ketchup, American mustard, egg, salt and vegetable oil.

Dan said the cheeseburger spring rolls are made fresh daily at his restaurant - as he advised cooking them on the same day you prepare the ingredients.

'Ideally you want to fry them as soon as possible. You can keep them in the fridge for a couple of hours but they do tend to sweat and what happens is, if they sweat too much, they start to leak out the side when you fry them and all the cheese comes out,' he said.

'So my advice is as soon as you roll them, the best way to appreciate them is to cook them as soon as possible. They last a few hours in the fridge. At Ms G's, we make them daily so we realised that we can't leave them overnight.'

For the meat, Dan suggested using premium 80/20 ratio of beef mince from the butcher - 80 per cent beef, 20 per cent fat.

He then shapes the mince into a giant patty - big enough to fit in an oven-safe frying pan.

Next, Dan seasons the beef on both sides with salt and slides it into the pan over high heat and then he uses a spatula to press it down - cooking the first side for two to three minutes,until it forms a caramelisation before flipping the patty over.

'Look at that caramelisation on the top - that's exactly what we want. This is the difference that makes the cheeseburger spring rolls at Ms G's. You need to have that caramelisation - that will give that extra flavour in your spring rolls,' he said.

'I could say you could just cook the mince just like mince but it would sweat and it won't have that caramelised flavour so that's why at Ms G's, we actually cook the meat like a hamburger.'

Dan then transfers the pan into an oven preheated to 220C for four minutes.

'I'm going to flip it, and then I'm going to chuck it in the oven to finish off the cooking because the patty was a bit thick and we want to cook this pretty much medium-well,' he said.

After taking the patty out of the oven, Dan transfers the meat onto a plate, and allows it to cool completely in the fridge before he combines all the ingredients.

Once it's completely cooled, he breaks the chilled cooked patty in a large bowl into mince-like texture, leaving a few bigger chunks in the mixture for texture.

Next, he adds the chopped onion, diced pickles, mustard, ketchup, and cheese to the bowl, mixing with your hands until combined.

'You've got to use your hands here because you need to break up that cheese. If you have a big chuck of cheese, it's not a bad thing, it's actually quite delicious,' he said.

Dan suggested tasting the ingredients as you combine them together, and season the mixture 'to your taste' by adding extra ketchup and mustard if required.

'Make sure you do taste it because you might need to add some more mustard, ketchup or salt. But I put so much cheese in there it doesn't need extra salt,' he said.

To make a spring roll, place the sheet on a plate in a diamond position, then spoon about two tablespoons of the filling on the corner that's pointed towards you.

Next, fold corner over filling, roll half way, then fold the left and right sides in, then roll the spring roll tightly away from you, brushing the final corner withbeaten egg to seal it.

Once all the spring rolls are folded, heat a pot of vegetable oil to 200C. Next slowly place them into the oil.

'Don't overcrowd the pot, the temperature of the oil is just going to go down and the spring rolls would go greasy,' he warned.

Dan said the spring rolls would take about two minutes to cook in the oil, or until crispy and golden.

'Just remember the filling inside is already cooked, we just want to make it hot and we want to melt that cheese and we want the surface of the spring rolls to be nice and golden brown,' he said.

'Like I said, you need to cook these as soon as possible. I literally made these 10 minutes ago and they're still bursting out the sides, that's how wet the mixture is.

'The longer they sit in the fridge, they'll sweat and you'll just get a disaster in the oil.'

As for a dipping sauce, Dan said: 'There are a lot of versions out there with sauce on the side. But this version here doesn't need it. It's a self-saucing spring roll. Everything you need is in this cheeseburger spring roll.'