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

Cheese-stuffed Chili Spring Rolls

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

I won’t associate it with any cuisine. It’s Asian because spring rolls are Asian, but stuffing chilies with cheese is not traditionally Asian. Perhaps, these spring rolls can be labeled as modern Asian. Or fusion. The truth is, who really cares? They are deliriously good and that’s what should matter.

A tip: What’s crucial here is that the cheese does not soften too fast during frying. You want it soft and gooey when you bite into a spring roll, so you don’t want it to ooze out of the wrapper while still in the frying pan.

It is, therefore, important to seal the cheese-stuffed chili well. I have a special technique, it’s described in the recipe, but it helps if you start with the right length of chilies vis a vis the size of the wrapper. Ideally, 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.

Cheese-stuffed Chili Spring Rolls

Recipe by Connie Veneracion
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.
Prep Time 10 mins
Cook Time 5 mins
Total Time 15 mins
Course Appetizer, Snack
Cuisine Asian
Servings 2 people
Cheese-stuffed Chili Spring Rolls Arranged on a Plate
Print Recipe

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.
    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

Updated from a recipe originally published in August 26, 2014
Keyword Cheese, Chilies, spring rolls
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