BY AMY WILLIAMS HOPKINS

HANDS-ON 45 MIN TOTAL 55 MIN

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Ingredients

1 lb. 85% lean ground beef

1 medium onion, chopped (1 cup)

6 oz. cheddar cheese, shredded (1½ cups)

1 cup plus 1 Tbsp. finely chopped dill pickles or sweet pickles

1 Tbsp. yellow mustard

¼ tsp. salt

18 spring roll wrappers

⅔ cup mayonnaise

2 Tbsp. ketchup

1 tsp. red wine vinegar (optional)

¼ tsp. garlic powder

¼ tsp. onion powder

Vegetable oil, for frying

Dill pickle slices, for serving

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1. For filling, cook beef and onion in a large skillet over medium heat, stirring and breaking up lumps, until meat is browned and onions are soft, about 10 minutes. Pour off grease and transfer beef mixture to a large bowl. Stir in cheese, 1 cup pickles, the mustard, and salt until combined. Let cool about 10 minutes.

2. Line a baking sheet with parchment paper. Put 1 spring roll wrapper on a clean surface with one corner facing you. (Cover remaining wrappers with a damp towel while you work.) Spoon about ¼ cup filling onto wrapper. Fold up bottom corner over filling, then tightly fold in sides. Gently roll, dampen edges with a bit of water, and seal. Repeat with remaining wrappers and filling, arranging spring rolls on prepared baking sheet.

3. For dipping sauce, stir together mayonnaise, ketchup, vinegar (if using), garlic powder, onion powder, and remaining 1 Tbsp. pickles in a small bowl.

4. Pour oil to a depth of at least 1 inch in a deep cast-iron skillet or Dutch oven. (You’ll need about 5 cups oil.) Heat oil to 350°F. Working in batches, carefully drop spring rolls into oil. Fry, turning once, until golden brown, 4 to 5 minutes. Remove with tongs to a paper towel-lined plate. Serve immediately with dipping sauce and pickles.

PER SERVING (1 SPRING ROLL AND 2 TSP. SAUCE): 249 CAL; 22G FAT (5G SAT); 8G PRO; 6G CARB (0G FIBER, 1G SUGARS); 258MG SODIUM