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You are here: Home / All Recipes / Cheese-stuffed Chili Spring Rolls

Cheese-stuffed Chili Spring Rolls

Connie Veneracion
Finger chilies are split open, stuffed with cheese, wrapped like spring rolls, dipped in egg, dredged in flour and fried. Serve these cheese-stuffed chili spring rolls as a snack or finger food.
Cheese-stuffed Chili Spring Rolls
Prep Time 10 mins
Cook Time 5 mins
Total Time 15 mins
Course Appetizer, Snack
Cuisine Asian
Servings 2 people

Ingredients
  

  • 6 finger chilies
  • enough cheese to stuff the chilies
  • salt
  • 3 spring roll wrappers, each cut into halves
  • 1 egg , beaten
  • ¼ cup all-purpose flour, or corn starch
  • 1 ½ cups cooking oil for frying

Instructions
 

  • Rinse the chilies and pat dry with a kitchen towel.
  • Slit each chili vertically to create a pocket.
  • Using a teaspoon or a blunt knife with a round tip, carefully scrape out the seeds and membranes (see notes after the recipe).
    Stuffing chilies with cheese
  • Sprinkle the inside of the chilies lightly with salt.
  • Cut the cheese into bars small enough to fit snugly inside the chilies.
  • Stuff the cheese into the chilies. Be generous.
  • Start heating the cooking oil in a frying pan.
  • Lay a cheese-stuffed chili on a triangle of spring roll wrapper and wrap (see guide).
    Wrapping cheese-stuffed chilies with spring roll wrapper
  • Dip each spring roll in the beaten egg. Pick up the spring roll by the stem of the chili and while it is upright, scoop a little egg with a teaspoon and pour into the open top of the wrapper. That’s the first step in sealing the cheese.
    Coating cheese-stuffed chili spring rolls in egg and flour before frying
  • Dredge the spring rolls in flour or starch. Again, holding a spring roll by the stem of the chili, sprinkle flour into the open top of the wrapper. You have now sealed in the cheese.
  • Fry the spring rolls in hot oil (350F is the ideal frying temperature if you use a thermometer — I don’t) until golden and crisp.
  • Serve the cheese-stuffed chili spring rolls at once.

Notes

The length of the chilies should be such that they can be wrapped with half of a spring roll wrapper. If the chilies are longer, cut off the bottoms.
Much of the heat of chilies is in the seeds and membranes. Unless you want the spring rolls exploding big time in your mouth (some people like it that way), I suggest scraping off the seeds and membranes.
Cheese-stuffed Chili Spring Rolls Arranged on a Plate
Updated from a recipe originally published in August 26, 2014
Keyword Cheese, Chilies, spring rolls
Looking for Filipino food?Visit CASA Veneracion for modern twists on favorite classics!

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About Connie Veneracion

To feed my obsession with Asian cultures, I created Devour Asia. Why Asia? It goes back to my childhood through early adulthood. Chinese food, Samurai and Voltes V, Asian Civilizations and World History. Read more.

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