Double the Spoonfuls

1 In a medium skillet over medium low heat melt the butter. Add diced onions, a pinch of sugar, and a pinch of salt. Cook, stirring often, over medium low heat until very caramelized, about 35-40 minutes (see note). Remove from heat.
0 Meanwhile, heat a large skillet over medium high heat. Add ground beef and cook, breaking up into small pieces until very browned.
2 Season the ground beef with the garlic powder, paprika, kosher salt, and black pepper. Add in the Worcestershire sauce, stir, and cook an additional minute. Stir in the caramelized onions and mild cheddar until the cheese is melted and everything is gooey and well combined.
3 On a clean work surface, take 1 spring roll wrapper and face it towards you like a diamond. Add 1 American cheese slice also as a diamond. Using a slotted spoon (see note), scoop about 2-3 tablespoons ground beef on to the middle of the cheese slice. Form it loosely into a rectangle across the middle. Dip your finger in a small bowl of water, and run it along each edge of the wrapper. Fold the left and right corners in towards the center, then pinch down lightly (see photo). Lift the bottom corner over the beef, then gently roll it up. Place on a parchment paper lined baking sheet and proceed with remaining filling. I usually make about 8-10 spring rolls.
4 Fill a large deep skillet with enough vegetable oil to reach about 2 inches up the side of the pan. Heat oil until it reaches 350°F. Gently squeeze each spring roll into a cylindrical shape so it is not flat. Fry in batches using tongs or a spider strainer, tossing until each side is fried. Once very golden brown, remove to a wire rack.
5 Make the secret sauce by whisking together all ingredients in a medium bowl. Refrigerate until ready to serve.
6 Season fried cheeseburger spring rolls with parsley and serve immediately with prepared secret sauce.