Instructions
- Prepare the filling: Lay out your spring roll wrappers on a clean, dry surface. Take one half-slice of ham and one half-slice of cheese.
- Assemble the spring rolls: Place a spring roll wrapper in a diamond shape with one corner pointing towards you. Lay one half-slice of ham horizontally near the corner closest to you, leaving about an inch of space. Place one half-slice of cheese on top of the ham.
- Fold the spring rolls: Fold the bottom corner of the wrapper up over the ham and cheese, tucking it in snugly. Then, fold in the left and right corners towards the center, creating an envelope shape. Roll the spring roll tightly upwards towards the remaining corner, ensuring the filling is completely enclosed.
- Seal the spring rolls: Just before you reach the top corner, brush a small amount of whisked egg wash onto the remaining corner of the wrapper. Finish rolling to seal the spring roll securely. Repeat this process for all remaining wrappers, ham, and cheese.
- Prepare the dipping sauce: In a small bowl, combine the soy sauce, rice vinegar, sesame oil, granulated sugar, minced garlic, and chopped chives (or green onions). Stir well until the sugar dissolves. Add a pinch of red pepper flakes if desired. Set aside.
- Heat the oil: Pour the vegetable oil into a deep, heavy-bottomed pot or Dutch oven. Heat the oil over medium-high heat until it reaches 350-375°F (175-190°C). If you don’t have a thermometer, you can test the oil by dropping a tiny piece of spring roll wrapper into it; it should sizzle immediately and turn golden-brown within 30-45 seconds.
- Fry the spring rolls: Carefully lower 2-3 spring rolls into the hot oil, being careful not to overcrowd the pot. Fry for 2-4 minutes, turning occasionally, until they are golden brown and crispy on all sides.
- Drain the spring rolls: Using tongs or a slotted spoon, carefully remove the cooked spring rolls from the oil and place them on a plate lined with paper towels to drain excess oil.
- Serve immediately: Let the spring rolls cool for a minute or two before serving. Serve hot with the prepared dipping sauce.
Cooking Tips and Variations
Achieving the perfect crispy spring roll is all about technique and temperature. First and foremost, ensure your oil is at the correct temperature before you start frying. Too cool, and your spring rolls will absorb too much oil and become greasy and soggy. Too hot, and they’ll burn on the outside before the cheese has a chance to melt and the wrapper cooks through. A kitchen thermometer is your best friend here, aiming for a consistent 350-375°F (175-190°C). If you don’t have one, the “wrapper test” mentioned in the instructions is a good alternative. Don’t overcrowd the pot; frying in batches allows the oil temperature to remain stable and ensures even cooking and crispiness. After frying, always place the spring rolls on a wire rack set over paper towels. This allows air to circulate, preventing the bottoms from becoming soggy as they cool.
For variations, the possibilities are endless! While ham and cheese are a classic for a reason, feel free to experiment. Try using different types of cheese like provolone, Swiss, or a sharp cheddar for a bolder flavor. For the meat, cooked shredded chicken, thinly sliced turkey, or even crumbled cooked bacon would be delicious. You could add a sprinkle of finely chopped chives or green onions directly into the filling for a fresh herbaceous note, or a pinch of garlic powder and onion powder to the cheese for extra savory depth. For a touch of sweetness and heat, try adding a thin smear of sweet chili sauce or a hint of Dijon mustard inside the roll before folding. If you’re feeling adventurous, a dash of Worcestershire sauce or a tiny bit of smoked paprika can add another layer of complexity to the filling. Remember to keep the filling relatively dry and not overfill the wrappers to prevent them from bursting during frying. If you’re looking for a non-fried alternative, you can try baking or air-frying these. To bake, brush generously with oil and bake at 400°F (200°C) for 15-20 minutes, flipping halfway, until golden and crisp. For air frying, spray with oil and air fry at 375°F (190°C) for 8-12 minutes, flipping halfway, until golden and crispy.
Storage and Reheating
These Crispy Cheese and Ham Spring Rolls are definitely best enjoyed fresh, right out of the fryer, when they are at their absolute crispiest. However, if you find yourself with leftovers, or if you want to prepare them slightly ahead of time, proper storage and reheating can still yield a delicious result. To store cooked spring rolls, allow them to cool completely to room temperature. Once cooled, place them in an airtight container lined with paper towels to absorb any residual moisture. Store them in the refrigerator for up to 2-3 days. Storing them on a paper towel helps prevent them from becoming too soggy. You can also freeze uncooked spring rolls for later. After assembling and sealing, arrange them in a single layer on a baking sheet and freeze until solid. Once frozen, transfer them to a freezer-safe bag or container, separating layers with parchment paper, and freeze for up to 1 month. When ready to cook, fry them directly from frozen, adding an extra 2-4 minutes to the cooking time.
Reheating cooked spring rolls requires a method that will bring back their crispiness without drying them out or making them greasy. The best way to reheat them is not in the microwave, as that will turn them soft and chewy. Instead, opt for methods that involve dry heat. The oven is an excellent choice: preheat your oven to 375°F (190°C). Place the spring rolls on a baking sheet in a single layer and heat for about 8-12 minutes, or until they are heated through and the wrapper has re-crisped. For an even crispier result, an air fryer works wonders: preheat your air fryer to 350°F (175°C). Place the spring rolls in the air fryer basket in a single layer and air fry for 5-7 minutes, shaking the basket halfway through, until hot and crispy. If you prefer to refry, you can briefly deep-fry them again in hot oil for 1-2 minutes until crisp, but be careful not to overcook them as they can burn quickly.
Frequently Asked Questions
Can I prepare the spring rolls ahead of time?
Yes, you can! You can assemble the spring rolls up to 24 hours in advance. After rolling, place them in a single layer on a plate or baking sheet, cover them loosely with plastic wrap, and refrigerate. This helps prevent the wrappers from drying out. When you’re ready to cook, simply fry them as instructed. For longer storage, you can freeze uncooked spring rolls. Lay them flat on a baking sheet and freeze until solid, then transfer to a freezer bag. Fry directly from frozen, adding a few extra minutes to the cooking time.
What if my spring rolls burst open during frying?
Spring rolls usually burst open during frying for a few reasons. The most common cause is overfilling the wrapper, which puts too much pressure on the seams. Make sure you’re not putting too much ham and cheese inside each roll. Another reason can be improper sealing; ensure you use a good egg wash on the final flap to create a strong seal. Lastly, if the oil isn’t hot enough, the wrapper can absorb too much oil and become weak before it crisps, leading to breakage. Ensure your oil is consistently at 350-375°F (175-190°C).
Can I use different types of wrappers?
While this recipe specifically calls for square spring roll wrappers (often found in the refrigerated or frozen section of Asian grocery stores), you can experiment. Rice paper wrappers, typically used for fresh spring rolls, will not fry in the same way and will likely become chewy or shatter. Wonton wrappers are smaller and thinner, so they would work but create much smaller “mini” spring rolls; adjust filling size and frying time accordingly. Egg roll wrappers are thicker and larger, resulting in a chewier, heartier roll, and may require a slightly longer frying time to cook through.
What are some alternate dipping sauce ideas?
The soy-based dipping sauce provided is classic and delicious, but there are many other options! Sweet chili sauce is a fantastic, popular choice that offers a sweet and spicy kick. A honey-mustard sauce (equal parts honey and Dijon mustard) provides a tangy-sweet contrast. For something creamy, a sriracha mayonnaise (mayonnaise mixed with sriracha to taste) offers a mild heat and richness. A simple plum sauce or duck sauce also pairs wonderfully with fried spring rolls, adding a fruity, savory element. Feel free to get creative and mix and match flavors to find your favorite!