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1
Combine the cream cheese, shredded Cheddar, and diced jalapenos with a mixer.
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2
Chill the cheese mixture in the refrigerator for 30 minutes.
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3
Make a paste by stirring the flour and water together.
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4
This will be used to glue the spring roll wrapper closed.
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5
Divide the cheese mixture into 8 even pieces.
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6
With your hands, roll each piece into a log shape then wrap each in a spring roll wrapper.
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7
To roll in the wrapper, lay a wrapper on the counter with 1 corner pointing toward you.
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8
Place the cheese log near that corner.
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9
Wrap that corner around the cheese and roll the whole thing up until the cheese log is level with the 2-sided corner.
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10
At this point fold both side corners to the center.
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11
Continue to roll it up until almost to the final corner.
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12
Use your finger to paint some of the flour paste on that corner.
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13
Finish rolling to seal the corner to the roll.
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14
Let spring rolls rest for about 10 minutes while the oil is heating.
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15
Fill a large heavy Dutch oven no more than halfway full with peanut oil.
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16
Heat the oil to 375 degrees F.
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17
When the oil reaches temperature, gently slip a few of the spring rolls in the oil.
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18
Fry for about 2 minutes or until the wrapper is golden brown.
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19
When the spring rolls are done, lift them out of the oil with a slotted spoon or spatula and let them drain on a cooling rack over a sheet pan.
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20
Repeat with remaining spring rolls.
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21
Allow to cool for 10 minutes before eating.
