10 large spring roll wrappers
vegetable oil spray
¼ cup tomato ketchup
¼ cup Marion’s Kitchen Coconut Sriracha (click here for where to buy, or substitute with any chilli or spicy sauce)
250g (9 oz) beef mince
¼ onion, finely diced
¼ cup burger pickles, finely diced, plus extra whole slices to serve
1 tbsp Dijon mustard
2 tsp sea salt
10 Swiss cheese slices
Spring roll glue:
1 tbsp plain (all-purpose) flour
1 tbsp water
For the filling, place the beef mince, onion, diced pickles, mustard and salt in a large bowl. Mix gently until just combined (don’t over mix it or your filling will be too tough and solid). Roll into 10 small sausage shapes and wrap each in a slice of cheese.
Make the spring roll glue by mixing the flour and water together to form a thick paste.
Fold the spring roll wrappers like an envelope around the burger ‘sausages’ and roll up, sealing with the spring roll glue. Repeat with remaining filling and wrappers.
Place about 8 spring rolls into the basket of the air-fryer. Spray with oil. Cook for 10 minutes and then turn the spring rolls over. Spray with more oil if desired. Cook for another 10 minutes or until golden and cooked through.
In the meantime, make the dipping sauce by combining the ketchup and the Coconut Sriracha. Serve with extra pickles.