Cheese-stuffed Chili Spring Rolls
- 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).
- 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).
- 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.
- 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.
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