Spring Rolls With Cheese

Makes 8 spring rolls with cheese


150g High Weald Dairy Sister Sarah goat or Seven Sisters sheep cheese, finely cubed
100g cooked beetroot, cooled and diced
100g cooked Bramley apple, cooled and diced
2 spring onions, finely diced.
2 bunches chives, finely chopped
1 tspn toasted caraway seeds
2 eggs for egg wash
16 spring roll sheets


Mix all the spring roll filling ingredients and season. For each spring roll take two 19cm square spring roll sheets. Egg wash one side of the first sheet. Place the second sheet on top of the first so they stick together and egg wash a one-inch border around the second sheet. Place the sheet in a diamond shape in front of you. Place one-and-a-half tablespoons of mixture just above the bottom point of the sheet. Roll the sheet until a third is rolled and then fold in the two side points. Continue to roll to the top and you will be left with a large cigar shaped spring roll. Deep or shallow fry the spring rolls for five minutes in oil at 180C. Serve with a green salad and dipping sauce of your choice.