Spring Rolls

Cheese & Steak Spring Rolls

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Everybody has tried cheese sticks before – plain matchstick cheese wrapped in spring roll papers and deep-fried to crunchy goodness. Ever so popular pika-pika for parties. But this may be the best crunchy quick fix for kids – not only cripsy-licious spring rolls but oozing with cheese. Quite easy to do, too. In my case, I used leftover steak and blanched veggies and mix it up with carrots. Just the perfect snack or a dish to go with rice.


Cheese & Steak Spring Rolls
Recipe type: Appetizer, Canapes
Prep time: 
Cook time: 
Total time: 
  • Spring roll wrappers
  • Carrots, matchstick-cut
  • Left-over cooked sliced green beans (or any other vegetables)
  • Left-over cooked steak, cut into strips
  • Cheddar cheese, sliced into long, thin strips
  1. Place a sheet of wrapper on a clean table. Arrange cheese, carrots, beef strips and vegetable in the center, the strips perpendicular to you. Fold the side nearest to you towards the middle, tuck in the sides then roll firmly roll away from you. I use Thai rice papers that needs soaking in water but if you are using standard ones, seal the edges with water.
  2. Heat oil in a frying pan. Deep-fry spring rolls over medium heat until golden brown. Remember not to deep-fry too long as cheese may leak out. Drain on paper towels before serving.
Prep and cook time depends on how much you will be cooking. I cooked approx. 20 pieces good enough for 3-4 people.


Crunch crunch. Yum yum.

I served them together with crusty calamari and Thai-style mild chili dipping sauce sometime ago.

Lasang Pinoy, Sundays. Cheese!
Lasang Pinoy, Sundays

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I am not a professional cook. My only claim to having a culinary background is a short stint as my dad’s teen ‘sous chef’ in his carinderia ages ago. Dad ran small eateries since I was a young kid - serving standard ‘turo-turo’ food ranging from the likes of menudo, adobo, pritong isda, dinuguan, binagoongan, bopis, munggo, pinakbet and giniling to merienda fares like goto, ginataan, pancit bihon, halu-halo and saging con yelo.

My father, a farmer in his hometown before working his way to becoming an accountant, definitely influenced my cooking in a lot of ways than I thought. My siblings and I were raised in a backyard full of fruit trees and vegetable garden. We spent weekends and the summer breaks running around with ducks, chickens, goats and pigs. I had wonderful memories of gathering eggs, butchering chickens, selling vegetables and the sweet aroma of preserved fruits. But my love for art led me to a degree in Architecture. Just few months after getting my license, I went abroad and lived independently at age 23. Definitely no maid, no cook, and a totally different food culture. Along the way I met lots of friends and spent what seemed a lifetime learning new tricks and recipes.

Now living in Auckland, I am a work-from-home mum who juggles time between work, fun and family - in pursuit of work-life balance. No matter how busy I am, I love the idea of cooking for my family. My blog chronicles home cooking greatly influenced by life outside my home country from Southeast Asia to Beijing and Auckland. And most of the time, being busy also means easy (sometimes quick), affordable meals.

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