Ham and mozzarella spring rolls

Ham and mozzarella spring rolls | casaveneracion.com

Spring rolls. Every culture in Asia has a version. Both wrappers and fillings of endless variety. These spring rolls don’t have a very Asian filling. In fact, the ham and mozzarella filling is downright un-Asian and stuffing the mixture into Asian wrappers yield spring rolls that defy categorization and culinary labels. There is a word to describe them though — wonderful.

These spring rolls are the perfect appetizer for a party. Indulgent but not overwhelming. They can be rolled a day ahead, frozen and fried a few minutes before they are needed (see how to store uncooked spring rolls).

For best results, use cold ham and cold mozzarella and cut them into cubes small enough to easily stuff into the wrappers but large enough so that the cheese does not melt too fast but just enough to get stringy. I find one-fourth inch cubes to be the ideal size. I do not recommended grating the mozzarella to avoid the cheese from melting too fast and leaking out of the wrappers during frying.

Recipe: Ham and mozzarella spring rolls


Ham and mozzarella spring rolls

  • 3/4 c. of cubed cold ham (any kind)
  • 3/4 c. of cubed cold mozzarella
  • 1 finger chili, finely sliced
  • 2 to 3 scallions, finely sliced
  • salt and pepper, to taste
  • 8 to 12 spring roll wrappers (sizes vary)
  • 1 egg, beaten
  • about 2 c. of cooking oil

For the garlic-herb mayo dipping sauce:

  • 2 tbsps. of mayonnaise
  • 2 to 3 tbsps. of sour cream
  • 1 cloves of garlic, grated
  • 1/2 tsp. of chopped herbs (whatever your favorite is; may also be a combination of herbs)


  1. Place the mozzarella, ham, chili and scallions in a container. Sprinkle with salt and pepper. Toss lightly a few times.
  2. Place a tablespoonful or more of the filling on a spring roll wrapper and wrap using the beaten egg to seal the edges (see illustration on how to wrap spring rolls). Repeat until all the wrappers are filled and rolled, or until you run out of filling, whichever comes first.
  3. Heat the cooking oil and fry the spring rolls in batches of four to five just until the wrappers turn golden. Each batch should take no more than two minutes to fry. There is nothing raw in the filling — you’re just frying to make the wrapper crisp and to melt the cheese.
  4. Drain the spring rolls on paper towels.
  5. Ham and mozzarella spring rolls
  6. Serve with garlic-herb mayo for dipping.

Preparation time: 10 minute(s)

Cooking time: 5 minute(s)

Number of servings (yield): 3 to 4


    • Crisma says

      Was there someone else pulling the other part of the spring roll? Ganda ng first photo. Very inviting. But it could also be like the liquid pouring photos, where parang frozen in time ang motion. Here it is pulling the stringy mozzarella.

      • Louie Gulr says

        Hi Ms. Connie,

        Thanks for sharing. I made kinda-like this last New Year’s celeb using left-over ham and cheddar cheese and sliced them stick-style. Hindi nga lang nagmelt ang cheese after frying.

  1. natzsm says

    Wow sarap!

    I am thinking of serving this with salsa. It would almost be like those pizza rolls but with a really thin crust. Thin crust pizza rolls!

    • Blackwidow says

      Thank you for this recipe idea. My kids will surely love this as it has two of their favorites- ham and mozzarella. I always keep a stock of mozzarella for use in caprese salad which we love. It is our go to appetizer and nibble – salad tomato, fresh basil, mozzarella, a drizzle of olive oil, pepper – and voila !

  2. beibei says

    yummy!!! We had something similar the other night, sans ham. I experimented with my lumpia and baked them! They turned out crispy without being cloying.

  3. dhayL says

    another great idea for left over ham, specially for upcoming holidays! thank u!
    it will be great bonding time for me and my 10 yr old daughter as well, a few weeks ago she helped me with pork spring rolls, a little bit messy on the side, but we both had fun! :)

  4. gnash says

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    Been visiting your website for a year now :)