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)
Ham and mozzarella spring rolls printed from https://casaveneracion.com/ham-and-mozzarella-spring-rolls/ for personal use only. Not for republication nor distribution.