🥣 Preparing the Filling

I always start with the filling because it sets the mood for the whole recipe.

In a bowl, combine the chopped protein, carrots, and spring onions. Keep everything small and even. Large chunks break the balance and distract from the softness.

Add cream cheese and mayonnaise. Mix gently until the filling comes together. It should feel creamy but not loose. Season lightly with salt and pepper.

Taste here.

The flavor should be mild, comforting, and rounded — never sharp.

Set aside and let it rest for 5 minutes. That short pause helps the flavors settle.

🫔 Rolling the Rolls

Lay one wrapper flat with a corner facing you.

Spoon the filling near the bottom edge. Don’t overfill. These rolls need space to breathe.

Fold the bottom over the filling, tuck gently, fold in the sides, and roll upward. Seal the edge with the flour paste.

Place seam-side down and repeat.

Take your time here. Neat rolls cook better and feel better to make.

🔥 Cooking Methods

You can fry or bake these rolls depending on your mood and energy.

🟡 Option 1: Frying (Classic Comfort)

Heat oil in a pan over medium heat.

The oil should be warm, not aggressive.

Carefully add the rolls. Do not overcrowd the pan.

Fry, turning gently, until all sides are evenly golden and blistered. This takes patience — rushing causes uneven texture.

Remove and place on paper towel. Let them rest for 2 minutes before serving. That rest keeps the shell crisp.

🟢 Option 2: Baking (Light & Calm)

Preheat oven to 200°C / 390°F.

Place rolls on a lined baking tray. Lightly brush or spray with oil.

Bake for 18–22 minutes, turning once halfway, until golden and crisp.

Baked rolls won’t bubble like fried ones, but they stay light and steady — perfect for low-energy days.