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.
Place the mozzarella, ham, chili and scallions in a container. Sprinkle with salt and pepper. Toss lightly a few times.
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.
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.
Drain the spring rolls on paper towels.
Serve with garlic-herb mayo for dipping.
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)