Spring roll filling is a pain to make. Wondering what I should do, I looked in the freezer and found wieners and cheese, and decided to try them in spring rolls. "Hey, this is great" I thought. My husband seems to like them even better than regular spring rolls.Be careful not to roll the wrappers too loosely. The cheese will ooze out when it melts and cause the oil to pop. Do your best to wrap the rolls firmly and securely. Recipe by Kiki mama

I ate them at a cafeteria, and realized they would be easy to make at home, so now I make them a lot.Make sure you pat dry at step 2 with kitchen paper.If there's excess moisture, the wrappers will rip easily.Refer to the wrapper package to see how to wrap the spring rolls correctly.They are tasty with ponzu sauce or lemon. Recipe by Haranouenoponyoponyo.

Leftover spring roll wrappers from making miang were used to wrap minced pork and stir-fried bamboo shoot filling. Easy, quick, and delightful 😋

These are the spring rolls that I've been making for a long time now. They taste great filled with harusame noodles too.If the fillings have too much water content then the spring roll wrappers will tear easily and the oil will spit more, so please soak up any excess moisture with katakuriko. If you wrap the fillings while they're still too hot, the spring roll wrappers could get damaged so please make sure to let them cool sufficiently. Recipe by Yuuyuu0221

I made spring rolls and had some wrappers left over. I put my son's favorite ingredients and made these.Just roll and fry - easy! They don't need extra flavorings - the ham and cheese are delicious enough! Recipe by Yumicche

I really wanted dumplings. Unfortunately I had no wonton wrappers, so I experimented with ways to make the spring roll wrappers I had work. I really enjoyed the result!

Just wrap the filling in spring roll wrappers and pan-fry! Great as a snack for drinks at home or as a small side dish for dinner. Kids love the flavor, so they're perfect for lunchboxes too. Recipe inspiration: I tried recreating a bar snack idea I saw at an izakaya.

I based this recipe on a dish I had at an izakkaya (Japanese gastro pub). My shrimp-hating husband became a shrimp lover after eating these.I tried making these with cheese or shiso leaves, but this simple recipe turned out to be the best.Serve them with your favorite salt.These are perfect for serving guests or as a snack!We often make these for celebrations. Recipe by yoshirenji

I had leftover spring roll wrappers and was thinking of a way to make appetizers. Here's my take on cooking a dish with my favorite ingredients: wiener sausages, cheese, and curry.Even if you don't boil the wiener sausages before wrapping it, it will cook through when pan-frying and become plump. Serve with ketchup if you like. For 1 serving. Recipe by Kyocchin

The basic recipe is a crustless quiche we have at our house that we call "western style chawanmushi" (steamed savory custard). I recently saw in a magazine a quiche using spring roll wrappers for the crust, so I transformed our family's 'western style chawanmushi' into a quiche.You can make this quiche using a real pie crust instead of the spring roll wrappers, or even without a crust.You can use pizza cheese instead of the sliced cheese. Recipe by Maecchiturbo

I had leftover Genovese sauce... I also had leftover spring roll wrappers. I thought cheese would be nice with them and made spring rolls. They were quite good!Adjust the amount of cheese and Genovese sauce. If you use too much it will be difficult to handle and taste quite salty.You can fry them on a greased frying pan, or instead you can use an oven toaster without oil, for a healthier result. Recipe by John Lee Cooker

When eating out I've had both spring rolls with cream cheese and spring rolls with edamame, so I decided to see what would happen if I combined them Then I added some of my favourite mentaiko and cooked them in the oven (since I couldn't be bothered with frying them). They came out really well and everyone loved them! Now I have these all the time.You can add more edamame if you'd like, but if you add in 4, they're spaced out just enough so that you get a bean with each bite. Recipe by Himawari kuro panda