Remove spring roll wrappers from freezer and allow to thaw on kitchen counter for 30 minutes. Once thawed, open the package and carefully peel apart each wrapper and keep covered with a clean kitchen cloth. Otherwise they will dry out quickly.
In small bowl, crack an egg and beat until smooth. This will be used to seal the cheese rolls.
In a medium bowl, mix 1 block of cream cheese with 1 cup of shredded mozzarella cheese until combined.
Take one spring roll wrapper out at a time and leave the rest covered with the clean kitchen towel. Start with the spring roll wrapper in a diamond shape, dip your finger in the beaten egg and spread on top of the wrapper. Place 1 heaping tablespoon of the cream cheese filling in the lower middle part of the wrapper.
Then fold the bottom up and spread out the filling to make a tube shape. Bring each side over, smooth out the filling and roll it up to the top. The rolls should be tight and sealed well.
Place the cheese rolls in the fridge for 20 minutes to firm up. Heat vegetable or canola oil in a heavy bottom pan until it reaches 350° F. Place a few cheese rolls into the oil and fry until the outside is golden.The cheese rolls don't need to fry long since there isn't any raw ingredients in the filling. Once they are golden, remove and place rolls on a rack to cool before serving.
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Notes
To bake cheese rolls, place them on a baking sheet and spray or brush oil on each roll. Bake at 400 ° F for 10-15 minutes or until outside is golden. To store leftovers, allow cheese rolls to cool completely and place them in an airtight container in the fridge. To reheat, place rolls on a backing rack in a 350°F oven for about 5 minutes or until they are warmed through.More Spring Roll RecipesThai Chicken Spring RollsShrimp in a BlanketBanana Spring Rolls
Nutritional information is provided as an estimate only and depends on ingredients and amounts used. Thai Caliente makes no guarantees to the accuracy of this information.