These irresistible Cheese Veggie Spring Rolls are a must-try vegetarian appetizer recipe! These golden delights are a feast for the senses and a perfect way to savor the goodness of crispy spring rolls filled with a delectable combination of fresh vegetables and gooey melted cheese. Crispy pockets filled with melted cheese goodness and all the veggies you like these are perfect for any party. Whether you're a seasoned chef or a novice in the kitchen, these Cheese Veggie Spring Rolls will elevate your culinary skills. Get ready to impress your guests and satisfy your cravings with this crowd-pleasing appetizer that promises a delightful crunch and a cheesy sensation.

Happy Cooking!

Servings: 16-18 pieces

Prep Time: 30 mins

Cooking Time: 15-20 mins

Total Time: 1 hour

Ingredients: 

• 8 oz Cream cheese, softened

• 4-5 oz Mozzarella cheese shredded

• 2-4 Green/red chilli chopped

• 1/3 cup bell pepper finely chopped

• 1/3 cup Spring onion finely chopped

• 2/3 cup corn

• 2-3 tbsp parsley and cilantro chopped

• 1 tsp Salt as per taste

• 1/2 tsp Sugar

• 1/4 tsp cumin powder

• 1/2 tsp Onion powder 

• 1/4 tsp garlic powder

• 1/2 tsp paprika

• 2-3 tbsp heavy cream 

• 16-18 spring rolls wrappers

• Oil to fry

Directions: 

1. In a large mixing bowl add softened cream cheese with spices- cumin powder, paprika, onion powder, garlic powder, salt, pepper, and sugar. Mix it so it’s smooth.

2. Add chopped herbs, bell peppers, chilis, spring onions, corn, and shredded cheese and combine.

3. Add cream and mix. Be careful while mixing it can splatter. The filling is ready!

4. Assemble-

   • If you have large spring rolls sheets, cut them in half. If you have smaller ones use it as it is.

   • Brush some water along the edges of the wrapper.

   • Put about 2 tbsp filling on the wrapper, closer to the top of the wrapper, leaving the edges empty.

   • Brush some water on the edges as needed when you fold spring rolls. Fold the top of the spring roll over the filling.

   • Fold the two sides over the filling and then roll the wrapper over itself to form a spring roll. Make sure the sides are tucked in while rolling it.

   • Make sure the filling is well enclosed and they are ready.

5. Cooking- Deep fry at a high temperature of about 360F till golden brown, cooked through and the cheese has melted.

6. Serve immediately with dipping sauce and enjoy!

Notes/Tips:

• This pairs great with a chili garlic dipping sauce. Click here for the recipe.

• I tried Airfrying it. It works but the cheese can ooze out easily so I don’t recommend it. Freeze for at least 1 hour. Preheat the air fryer to 390F. Brush oil on the spring rolls and then Air fry for 10-15 mins, till golden brown, cooked through and the cheese has melted. Flip them over midway.

• Baking these doesn’t work! It does not work, the cheese bursts and curdles. It doesn’t even get as crispy.

• Use room-temperature cream cheese or it won’t be smooth.Freshly grated mozzarella tastes the best.

• Heavy cream makes it super creamy and gives the best cheese pulls.

• Cooking at high temperatures for a shorter time makes it crispy without any cheese oozing out.

• Make sure the filling is well encased in the spring roll wrapper so it doesn’t ooze out when frying.

• You can freeze these for 1-2 months.