I made my sweet and sour sauce today to share the recipe on the blog and the whole while I was whisking the sweet and sour liquid to desired thickness, I was dreaming of things salty and crunchy to dip. Like, uhhm, lumpiang shanghai. Unfortunately, the pack of ground pork I had in the freezer was rock solid and I was too eager for a quick fix to wait. I rummaged my fridge for anything remotely close to meat I can wrap in spring rolls and fry and there it was. A half a block of Velveeta cheese staring back at me amidst the Tupperwares of leftovers and whatnot. Ahhh, cheese sticks. Instant gratification at its best.
To minimize the leaking of cheese, roll the wrappers as tight as possible. Make sure the frying oil is hot enough so the wrappers brown and crisp before the cheese fully melts. You can also freeze the cut cheese for about 10 to 15 minutes before wrapping and frying.
- 1 pound Velveeta or cheese of choice
- 12 pieces spring roll wrappers
- Cut cheese into thin, long strips. Freeze for about 15 to 20 minutes.
- Separate wrappers into individual sheets. On a flat working surface, lay wrapper like a diamond. Place cheese on middle of wrapper. Fold bottom pointed end of wrapper over filling. Fold side ends of the sheet inward and roll tightly into a log. Wet the pointed edge of the wrapper with a dab of water to completely seal. Repeat with the remaining cheese and wrappers.
- In a skillet over medium heat, heat about 1 inch deep of oil. Add spring rolls seam side down in batches, if necessary, and fry, turning once or twice, for about 1 to 2 minutes or until golden brown and crisp. Remove from pan and drain on a wire rack set over a baking sheet. Serve hot with sweet and sour sauce.