Magic Kingdom has plenty of famous foodstuffs. The turkey legs. The churros. Cheeseburger spring rolls are a relatively new addition to this pantheon of delicious theme park food.
Crunchy, deep fried exterior. Cheesy, meaty filling with bits of salty pickles interspersed. You can get 2 of them at Magic Kingdom for $7, or you can make your own. And pig out on 10 of them.
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Cheeseburger Spring Roll Wrappers
I’m going to keep things simple for the cheeseburger spring roll wrappers. Unlike scallion pancakes, you only need 3 ingredients: all-purpose flour, water and salt. I tried using cornstarch as well, but I think that makes the wrappers too brittle and more likely to break when wrapping. If you want to bypass the kneading, you can make more of a pancake batter and cook them very thinly in a pan.
So, if you’re doing it my way, combine 2 cups of flour, 1 cup of water, and 1 pinch of salt in a large mixing bowl. It will be a sticky dough. Next, knead it for 10-15 minutes, and rest covered in the fridge for 15 minutes.
Roll the dough into a rope or snake, whichever you prefer. Then, cut it into 10 equal portions. Dust your flat workspace of choice with flour. Roll out into a square or circle about 4 inches across. Dust the shape with some flour and a light coating of oil. Keep rolling out the dough sections until you have 2 stacks of 5 wrappers each.
Cook The Wrappers Twice
Next, we partially cook the wrappers. This will make them more pliable for rolling, and more resistant to moisture being introduced in the filling. Cook them in stacks of 5, one minute on the top and bottom. There shouldn’t be any browning on the wrappers. If you manage this, the rest of this cheeseburger spring roll recipe should be easy by comparison.
When it’s time to fry the full wrappers, I would use a skilled over a pot. Sometimes the wrappers won’t seal at the edges, so if they come undone in a pot, there’s no way to salvage it. In a skillet, you can fry them flap side down first. After a few minutes of crisping up, the wrappers will no longer be able to open up when you flip them to fry the other side.
The Cheeseburger Spring Roll Filling
There’s a lot of flexibility in the filling. I think Disney uses Velveeta cheese and a little bit of diced onion in theirs. Instead, I’m going to spice it up a little bit with some twists on the ingredients.
I decided to go extra with the burger portion. Most people would probably just cook the ground beef as is, but if you want to go the extra mile, making smash burgers is worth it.
The idea behind smash burgers is we get the patties really thin, so there will be maximum contact with the grill (or skillet). This makes one side really crispy. Mash the burgers after cooking them to fill the cheeseburger spring rolls. Why is this better than cooking the ground beef as is? This will vary the texture of the meat. There will be small bits of crispiness which break up the homogeneity of the filling, making each bite just as surprising and delicious as the last.
You can use any kind of cheese you want, but I think there are a few that are synonymous with cheeseburger: cheddar, american, and swiss. I think any of these are better options than Velveeta (I’m willing to delete this for money Velveeta).
I think sliced cheese might work better than shredded too. With the slice, the cheese is concentrated together, just like on a real burger. Getting that big hit of fat with the meat just hits the spot.
The easiest part of this cheeseburger spring rolls recipe, the pickles. Nothing fancy here, just dice some pickles into small pieces and mix with the cooked meat. I think the more pickles the better here. If you want to go the extra mile, you could try making your own!
I thought of these as an optional topping, but the extra acidity and sweetness these bring is just too good. Instead of on the side, I think they deserve to be inside.
For maximum flavor, brown the onions in the leftover beef fat (this is how McDonald’s used to make their French fries). Then, once they are translucent, add sugar and reduce to low heat. After the sugar is dissolved, add red wine vinegar and cook until all liquid has evaporated.
If you’re interested in more Disney recipes, I’ve recreated both the blue and green milk from Star Wars Galaxy’s Edge! I’ve also made apple fries from Legoland. Or if you haven’t seen it yet, check out my dumpling guide with over 100 recipes!
Cheeseburger Spring Rolls
The Wrappers (Optional)
- 2 cups all purpose flour bleached
- 1 cup water
- 1 pinch salt
- ¾ lb ground beef
- ½ cup pickles diced
- 5 slices American cheese
- 1 white onion diced
- 1½ tbsp sugar
- 1 tbsp red wine vinegar
The Wrappers (Optional)
- Combine all wrapper ingredients in a mixing bowl. Work it until it forms a slightly sticky ball of dough, then knead for about 10 – 15 minutes. Rest, covered in fridge for 15 minutes.
- Work the dough into a rope, divide into 10 equal portions with a bench scraper. Lightly dust workspace and rolling pin with flour. Roll out into a 4 inch diameter circle or square. Lightly oil and flour top of dough so you can stack the wrappers. Repeat until you have 2 stacks of 5.
- Roll each stack of 5 into a thinner, about 8 inch wide circle. Heat a griddle or skillet on medium heat. Gently place one stack of 5 into the skillet or pan. Cook for 1 minutes, flipping once after 30 seconds. There should not be any dark browning.
- Add salt and pepper to ground beef. Form beef into balls. Heat a skillet on high heat. Add 2 beef balls. Smash ball flat with spatula and maintain pressure on patty for 1 minute. Bottom should be brown and crispy while top is still slightly pink. No need to flip. Take off heat. Repeat until out of beef balls.
- Add onions to skillet with the beef fat still in it. Caramelize on medium heat, stir until translucent and browned. Add sugar and reduce to low. Stir until sugar is dissolved. Add red wine vinegar, simmer until liquid is gone.
- Mash beef back into a ground consistency. Add pickles and mix.
- Put half a slice of cheese in the bottom of one of your wrappers. Add a few spoonfuls of beef and pickle mixture. Add some onions. Roll, starting from the bottom, turning once. Then flip the two sides in, continue rolling it closed like a sleeping bag. Dip finger in water, run finger along the edge of the wrapper, and close. Set aside open side down. Repeat until out of wrappers.
- Add ½ of oil (vegetable, canola, or peanut) to a skillet and heat until 350 degrees F (177 C). Add 4 rolls to oil, flap side down. Fry for about 3 minutes, or until bottom is golden brown and stays closed. Flip and fry on other side for about 2 minutes. Rolls should be golden grown when taken out. Drain oil by patting with paper towels or with wire draining rack. Repeat until all rolls are done.
- Serve with your favorite cheeseburger condiment and enjoy!