Ube Halaya and Cheese Spring Rolls
For best results, chill the ube halaya well before use. Cut the cheese into strips, arrange on a tray, cover with cling film and freeze until rock hard. That way, the cold ube halaya will just warm a bit during frying and not soften to a thin paste. And the cheese will soften without melting totally so it does not seep out of the wrapper.
- 16 small spring roll wrappers separated
- ¾ cup ube halaya well chilled
- 16 sticks cheese frozen
- cooking oil for deep frying
Lay a spring roll wrapper flat on your work surface and spread a heaping teaspoon of ube halaya across the middle.
Place a stick of frozen cheese on top of the ube halaya and fold the side of the wrapper nearest you over the filling.
Gather the sides of the wrapper and fold in.
Continue rolling until the filling is enfolded.
Moisten the edge of the wrapper with water (or egg wash) and roll to completely seal the filling.
Do the same with the remaining ube halaya, cheese and spring roll wrappers.
In a wok or frying pan, heat enough cooking oil to reach a depth of at least two inches.
Fry the spring rolls in batches until the surface is golden and crisp.
Serve your ube halaya and cheese spring rolls immediately.