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CASA Veneracion

CASA Veneracion

Connie Veneracion's Modern Filipino Cooking

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You are here: Home / Modern Filipino / Ham and Cheese Sticks

Ham and Cheese Sticks

Filipino cheese sticks are really savory spring rolls. The filling may be plain cheese or, if you prefer more nuance, throw in cured meat and spices too. These ham and cheese sticks make a lovely mid-afternoon snack. Imagine sitting in the garden, munching on these crispy-with-gooey-cheese snack, and washing the spring rolls down with cold fruit juice.
Ham and cheese sticks showing gooey melted cheese
Course: Appetizer, Side Dish, Snack
Cuisine: Asian Fusion
Keyword: Cheese, fried spring rolls
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Servings: 4 people
Author: Connie Veneracion

Ingredients

Garlic-herb mayo dipping sauce

  • 2 tablespoons mayonnaise
  • 2 tablespoons sour cream
  • 1 clove garlic grated
  • ½ teaspoon chopped herbs whatever your favorite is; may also be a combination of herbs

Ham and cheese sticks

  • ¾ cup cold ham any kind, cubed
  • ¾ cup cold mozzarella cubed
  • 1 finger chili finely sliced
  • 2 to 3 stalks scallions finely sliced
  • salt to taste
  • pepper to taste
  • 8 to 12 spring roll wrappers (sizes vary)
  • 1 egg beaten
  • 2 cups cooking oil

Instructions

  • Place the mozzarella, ham, chili and scallions in a container. Sprinkle with salt and pepper. Toss lightly a few times.
    Cubes mozzarella, chopped ham and greens
  • Place a tablespoonful or more of the filling on a spring roll wrapper.
  • Fold the corner (or edge if you’re using a round wrapper) of the wrapper nearest you over the filling.
  • Take one corner (or edge) on the side and fold it inward. The fold should be where the filling ends. Do the same with the opposite side.
  • Brush all the outer edges to really seal the spring rolls as you roll them.
  • Start rolling the spring roll away from you, rolling as tightly as you can. Keep on rolling until you reach the edges brushed with egg wash. 
  • 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 (see notes after the recipe).
  • Drain the spring rolls on paper towels.
    Fried ham cheese sticks
  • Serve with garlic-herb mayo for dipping.

Cook’s Notes

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.
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.
These ham and cheese sticks can be prepped a day ahead, frozen and fried a few minutes before they are needed (see how to store uncooked spring rolls).
Updated from a recipe originally published in 10/17/2012
Do you like seriously Asian food?Check out Devour.Asia!

If you cooked this dish (or made this drink) and you want to share your masterpiece, please use your own photos and write the cooking steps in your own words.

Ham and Cheese Sticks | casaveneracion.com

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About Connie Veneracion

Hello and welcome! I'm a retired lawyer and columnist, wife for 29 years, mom of two, and a passionate cook. What is this blog about? Recipes for dishes we have cooked at home since 2003.

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