Ube Halaya and Cheese Spring Rolls
Recipe byFor 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.
Ingredients
- 16 small spring roll wrappers separated
- ¾ cup ube halaya well chilled
- 16 sticks cheese frozen
- cooking oil for deep frying
Instructions
- 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.