Place diced onion and 1 tablespoon olive oil in a large skillet. Sauté over medium heat for 10 minutes, stirring occasionally. Add in crushed garlic and stir for 3 minutes.

Add in tomato sauce, brown sugar, Dijon mustard, chili powder, Worcestershire sauce, cider vinegar, and barbecue sauce. Bring to a boil.

Add in ground beef, breaking it into small pieces. Stir until beef separates and becomes a crumbly mixture and is completely incorporated into the sauce.

Press mixture down to assure all meat is cooking through. Allow mixture to cook a few minutes, then stir. Repeat about every few minutes for approximately 15–20 minutes until the ground beef is completely cooked.

Allow mixture to cool.

Take 1 wrapper and lay it on your work station in a diamond shape.

Place 1 tablespoon of barbecue beef on the bottom corner and shape the meat into a rectangle. Fold the bottom corner over the meat mixture. Fold the left corner toward the right and the right towards the left. Neatly roll the mixture away from you.

Place the spring roll seam side down on a Gefen Parchment Paper-lined cookie sheet.

You may freeze the spring rolls at this point and fry when ready to use.

Fill a small pot halfway with oil.

Let oil get very hot, then fry spring rolls about 3 minutes each side. Remove from oil and drain on paper towels.

Serve on a bed of lettuce with a choice of duck sauce or sweet chili sauce.

Another way to serve this dish is to prepare a gourmet pasta and place a mound of barbecue beef in the center of the pasta.