Sweet Cheddar Cheese Spring Rolls

Ingredients

• 250 gblock Cheddar cheese
• 30 ml (⅛ cup)sugar
• 30 ml (⅛ cup)condensed milk
• 2 tbsp (about 30 g)butter
• 2 tspflour
• 3 tsp (15 ml)water
• 250 gflour
• 450 mlwater
• to tastesalt

Instructions

1. 1

   Mix the batter

   Whisk the wrapper ingredients together until combined, then strain the mixture into another bowl to remove lumps.

2. 2

   Cook the wrappers

   Warm a non-stick pan over low heat. Use a heatproof brush to spread 2 or 3 layers of batter over the pan so each wrapper is not too thin. Cook for about 1–2 minutes, until the edges look dry.

3. 3

   Lift and cover

   Slowly peel each cooked wrapper from the pan and place it on a plate. Keep the wrappers covered with a damp tea towel, and repeat with the remaining batter.

4. 4

   Prepare the seal

   In a small bowl, combine 1 tsp flour and 1 tbsp water, then set the mixture aside.

5. 5

   Cut the cheese

   Cut the Cheddar into 16 long sticks.

6. 6

   Fill the wrappers

   Spread a thin layer of butter near the tip of a wrapper and sprinkle sugar over it. Place a stick of Cheddar on top, then drizzle it with condensed milk.

7. 7

   Roll and seal

   Fold the wrapper over the filling and continue rolling until the filling is tucked inside. Brush the tip with the flour mixture to seal the roll.

8. 8

   Fry until golden

   Heat cooking oil over medium heat and fry the rolls until golden. Transfer them to a cooling rack to drain excess oil.

9. 9

   Serve warm

   Serve the spring rolls while they are still warm.

What are sweet Cheddar spring rolls?

Spring rolls are found in many forms across Southeast Asia, with wrappers and fillings varying by place and cook. This version uses a homemade, brushed-on wrapper and a sweetened cheese filling.

Cheddar brings a savoury, tangy note, while sugar and condensed milk add sweetness. Frying gives the thin wrapper a crisp exterior around the melting cheese.

Nutrition and macros by portion

The nutrition label shows one serving as written: 190 calories, 4g protein, 12g carbs, 14g fat.

Cheddar and butter contribute much of the fat and some of the protein, while the flour wrappers, sugar and condensed milk provide most of the carbohydrates. Frying oil adds further fat, so the actual amount depends on how much the rolls absorb. Pair one or two rolls with fresh fruit or a lightly dressed salad for a more balanced plate.

Making the thin wrappers

Smooth batter: Whisking and straining the mixture helps it spread evenly and reduces lumps that could make the wrappers uneven.

Gentle heat: Keep the pan over low heat and brush on 2 or 3 thin layers. The edges drying, rather than browning, is the cue to lift a wrapper.

Choosing and preparing the filling

Cheddar sticks: Cutting the cheese into 16 long pieces makes it easier to portion one piece per roll and keep the filling contained.

Sweet coating: Butter and sugar go on the wrapper before the cheese, with condensed milk drizzled over the cheese. Avoid adding so much liquid that it escapes while rolling.

Rolling and sealing

Tucked filling: Fold the wrapper snugly around the cheese as you roll so the ends stay enclosed during frying.

Flour paste: The flour-and-water mixture is brushed onto the final tip to help it stick. Press the edge down gently and check that the seam is closed before frying.

Frying to the right texture

Golden outside: Use medium heat and fry until the wrappers are nicely golden. If they colour too quickly, lower the heat so the wrapper has time to crisp without scorching.

Drain well: Rest the cooked rolls on a cooling rack so excess oil can drip away and the undersides do not sit in a puddle.

Serving and timing

Serve the rolls warm, when the cheese centre is soft. Give them a brief moment to cool after frying, as the filling can be very hot.

They work as a snack or dessert alongside fresh fruit or a cup of unsweetened tea. Make the wrappers ahead if helpful, keeping them covered with a damp tea towel until you are ready to fill them.

Recipe notes & tips

• Strain the wrapper batter before cooking to catch any remaining lumps.
• Keep cooked wrappers covered with a damp tea towel so they stay pliable while you work.
• Spread the batter in thin, even layers so the wrappers remain easy to roll.
• Seal each roll carefully at the tip to help keep the cheese inside during frying.
• Use a cooling rack after frying to let excess oil drain away.

Variations

• Add banana: Place a thin strip of ripe banana alongside the Cheddar for a fruitier filling.
• Use another cheese: Try a firm, meltable cheese in place of Cheddar for a milder flavour.
• Add cinnamon: Dust a little cinnamon over the sugar before adding the cheese.
• Serve with fruit: Offer sliced fruit on the side to contrast with the rich, warm rolls.

Common mistakes to avoid

• Lumpy batter: Strain it before cooking so the wrappers spread more smoothly.
• Wrappers too thin: Brush on 2 or 3 layers of batter as directed.
• Dry wrappers: Keep the cooked wrappers covered with a damp tea towel while preparing the rest.
• Loose seams: Brush the tip with the flour mixture and press it down to seal.
• Overheated oil: Fry over medium heat and reduce the heat if the wrappers brown too quickly.

How to store

For best texture, serve the rolls freshly fried and warm. Refrigerate leftovers in an airtight container for up to 2 days, then reheat in an oven or air fryer until hot and crisp; the wrappers may soften during storage.

Frequently asked questions