Mayumi® Mayoberry fried cheese

Ingredients

• 120 gCheddar cheese
• 8Spring roll wrappers
• 2 tbspRoasted peanuts, chopped
• 2 tbspCaster sugar
• 1Egg white
• As neededCooking oil
• 1 pack (100 g)Mayumi® mayonnaise
• 3Strawberries

Instructions

1. 1

   Make the dip

   Cut the strawberries into pieces and mix them with the Mayumi® mayonnaise. Set the dip aside.

2. 2

   Cut the cheese

   Cut the cheddar into 8 pieces.

3. 3

   Fill and fold

   Lay out the spring roll wrappers and arrange the cheese, caster sugar and chopped peanuts on them. Brush the edges with egg white to seal, then fold the wrappers.

4. 4

   Fry and serve

   Fry the parcels until golden, then lift them out and serve with the Mayumi® dip.

What is Mayoberry fried cheese?

This recipe pairs cheese wrapped in spring roll pastry with a strawberry mayonnaise dip. Its sweet-and-savoury filling and crisp wrapper make it a snack or party bite rather than a traditional cheese course.

The recipe is presented in a Dapur Umami style, with Mayumi® mayonnaise blended with fresh strawberries. The dip's creamy tang gives the fried parcels a fruity contrast.

Nutrition and macros by portion

The nutrition label shows one serving as written: 240 calories, 7g protein, 17g carbs, 16g fat.

The wrappers and sugar supply most of the carbohydrates, while cheddar, peanuts and mayonnaise contribute much of the fat; the cheese, peanuts and egg white provide protein. Pair a portion with a fresh salad or fruit to add a lighter, fresh contrast to the fried parcels.

The filling

Cheddar: cutting the cheese into 8 pieces gives each wrapper a portion-sized centre. Keep the pieces fairly similar so they cook at a similar pace.

Peanuts and sugar: chopped roasted peanuts add crunch, while caster sugar brings sweetness. Keep the filling inside the wrapper so it does not spill into the frying oil.

Sealing the wrappers

Egg white: use it along the edges as the recipe directs, pressing the fold closed so the filling stays in place. A secure seal also helps limit leaks while frying.

Wrapper: handle the spring roll pastry gently and fold each parcel around its filling. If a wrapper tears, use another wrapper rather than leaving an opening.

Frying to a golden finish

Colour cue: fry until the outside is golden, as specified in the method. Watch the parcels closely towards the end, since thin wrappers can colour quickly.

Work in batches if needed so the parcels have room in the pan. Lift them out once golden and let excess oil drain before serving.

The strawberry dip

Fresh strawberries: cut them into small pieces before mixing with the mayonnaise so they are easy to scoop up with each bite.

Mix the dip and set it aside while preparing the parcels. Serve it alongside rather than inside the wrappers, keeping the pastry crisp until it is eaten.

How to serve

Serve the fried parcels warm with the strawberry mayonnaise dip for dunking. They work well as a snack or as part of a spread with fresh fruit or a simple salad.

For a group, arrange the dip in a separate bowl so the wrappers do not soften before serving.

Recipe notes & tips

• Chop the roasted peanuts finely so they sit neatly in the wrappers.
• Keep the filling centred to leave enough wrapper around the edges for sealing.
• Use egg white along the edges and press the fold closed firmly.
• Fry until the wrappers are golden, keeping an eye on them as they colour.
• Serve the dip on the side so the parcels stay crisp.

Variations

• Use another cheese: choose a firm cheese that can be cut into 8 pieces.
• Make the dip smoother: mash the strawberries before mixing them with the mayonnaise.
• Add extra fruit: serve sliced strawberries alongside the parcels.
• Adjust the sweetness: reduce the sugar in the filling to suit your taste.
• Make smaller bites: divide the filling into smaller portions and use additional wrappers.

Common mistakes to avoid

• Loose seals: brush the edges with egg white and press the fold closed firmly.
• Overfilled wrappers: keep the cheese, sugar and peanuts centred with clear edges for sealing.
• Uneven cheese pieces: cut the cheddar into 8 similar portions so they cook more evenly.
• Pale wrappers: continue frying until they reach the recipe's golden colour cue.
• Soft pastry: serve the fried parcels soon after cooking and keep the dip separate.

How to store

For the best crispness, serve these soon after frying. Refrigerate leftover parcels and dip separately in covered containers for up to 2 days; reheat the parcels in an oven or air fryer until hot and crisp, and stir the dip before serving.

Frequently asked questions