Ham and Cheese Sticks
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
- 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.
- 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.
- Serve with garlic-herb mayo for dipping.
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