Nori-wrapped cheese strips are wrapped with spring roll wrappers, fried then served with wasabi mayo as a dipping sauce
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Cheese and nori spring rolls

Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 16 spring rolls
Author Connie Veneracion

Ingredients

  • 1/4 cup Japanese mayonnaise
  • 1 tablespoon wasabi paste
  • 1/4 teaspoon lemon juice
  • 1 teaspoon finely sliced scallions
  • cooking oil
  • 16 strips of cheese (I recommend a size of 1/2"x1/2"x3")
  • 2 sheets of nori each cut into 8 squares
  • 16 spring roll wrappers separated
  • 1 egg lightly beaten

Instructions

  • Make the dipping sauce by mixing together the Japanese mayonnaise, wasabi paste, lemon juice and scallions. Note that the ratio between mayo and wasabi is largely a matter of personal preference. I recommend starting with 1/4 cup of mayo and 1 tbsp. of wasabi paste. If you want more heat, add more wasabi.
  • Start heating the cooking oil in a wok or frying pan. The depth of the oil should be at least two inches. Set the stove to medium setting.
    Nori-wrapped cheese strips are wrapped with spring roll wrappers, fried then served with wasabi mayo as a dipping sauce
  • Wrap each cheese strip with nori, then wrap with spring roll wrapper (see how to wrap spring rolls) using the beaten egg to seal the edges.
    Nori-wrapped cheese strips are wrapped with spring roll wrappers, fried then served with wasabi mayo as a dipping sauce
  • Test the temperature of the oil by dropping in a strip of spring roll wrapper. The wrapper should brown in less then 10 seconds.
  • Fry the spring rolls in batches of four. Flip them when the sides are nicely browned (which means the underside would be nicely browned too). The frying time for every batch should take no more than 20 seconds.
  • Scoop out the fried spring rolls, arrange on a plate and serve with the wasabi mayo.