Cheese-stuffed chili spring rolls
A delightful snack, appetizer or finger food. Savor the layers of textures and flavors of these spring rolls. With every bite, you get a wonderful crisp outer layer, a light crunch from the chili and, finally, soft and salty cheese that oozes into your mouth.
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.
- Optionally, using a teaspoon or a blunt knife with a round tip, carefully scrape out the seeds and membranes.
- 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.
- Dip each spring roll in the beaten egg.
- Dredge the spring rolls in flour or starch.
- 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.