Well now, here's another easy peasey recipe for all of you. Cheese spring rolls! That's right. I first came across the idea of deep-fried cheese at Swenson's, where they coat cheese (Mozarella, I am thinking) in something, maybe a thin bread layer, then cover in breadcrumbs and deepfry. Mmm-mmm! Soon after that, we had some cheese spring rolls at NurWanita restaurant, which used a saltier cheese, probably Cheddar, and were much more tasty because of that. Not only were they more tasty, they're much easier to do too! So, here we go!
What you need:
Spring roll pastry, about 5-inches square in size
A block of Cheddar cheese (or any hard cheese of your choice), but into batons about 3-4 inches in length
Oil, for deep-frying
What you do:
- Roll up the cheese sticks in the pastry as you would normally do for spring rolls. Fold up over one end, fold up the opposite corners and roll up to get a cigar-shape. Seal the corner with water. Repeat for all the remaining cheese batons.
- You can either fry them straightaway, or freeze them for later use.
- Heat enough oil for deep-frying. Fry the spring rolls until crisp and golden-brown and serve immediately (Yes, you can fry from frozen.)
Again, such an easy recipe! Everything is premade, just chop roll and fry and ta-dah! Done. =) I can't believe we've never thought of it before, seeing as we love cheese, but ah well, never mind. That's partly what restaurants are for, no? To give you inspiration. Especially since the restaurant counterparts are terribly overpriced. Of course, ours may not be half as pretty, but they have that charming home-made look. ;)
Of course, this isn't particularly healthy, but what the hey. Indulge yourself, just a little bit. We have this (together with prawn and beef spring rolls) as appetisers during our sungkai. Just lovely. =) Keep them warm in an oven, if you have too. Don't have the temperature too high though.
As always, enjoy, and see you at the next post. Something slightly more demanding, I promise. =)
Quote of the day: My physique is down to 20 years of eating cheese.