Corn cheese cigar rolls are a Korean-inspired street food favorite: sweet corn and gooey mozzarella wrapped in a thin, crispy spring roll wrapper and fried until golden. The combination of creamy, salty cheese and pops of sweet corn inside a shatteringly crisp shell makes them an irresistible snack or party appetizer. They are surprisingly simple to assemble and fry at home, and they stay crunchy for hours, which is why they work so well for gatherings.
Ingredients
- 1 can (15 oz / 425 g) sweet corn, drained well
- 1 cup (120 g) shredded mozzarella cheese
- 2 oz (60 g) cream cheese, softened
- 2 tablespoons (30 g) mayonnaise
- 1 tablespoon (15 g) sugar
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder (optional)
- 12 spring roll wrappers (about 8 inches / 20 cm square)
- 1 egg, beaten (for sealing)
- Vegetable oil, for frying
Instructions
- In a medium bowl, combine the drained corn, mozzarella, cream cheese, mayonnaise, sugar, salt, pepper, and garlic powder (if using). Mix until well combined. The mixture should be thick and slightly chunky.
- Place one spring roll wrapper on a clean, dry surface with a corner pointing toward you (diamond shape). Spoon about 2 tablespoons (30 g) of the corn-cheese mixture onto the center of the wrapper, shaping it into a log about 3 inches (7.5 cm) long and 1 inch (2.5 cm) wide.
- Fold the bottom corner over the filling, then fold in the two side corners. Roll the wrapper up tightly, tucking in the sides as you go. Brush the top corner with beaten egg and press to seal. Repeat with the remaining wrappers and filling.
- Pour about 2 inches (5 cm) of vegetable oil into a deep skillet or pot. Heat over medium-high heat until the oil reaches 350°F (175°C). If you don’t have a thermometer, test by dropping a small piece of wrapper into the oil – it should sizzle immediately.
- Carefully place 3-4 rolls in the hot oil, seam-side down. Fry for 2-3 minutes per side, turning occasionally, until golden brown and crispy. Do not overcrowd the pan.
- Remove the rolls with a slotted spoon and drain on a wire rack or paper towels. Repeat with the remaining rolls.
- Serve hot, while the cheese is still melty.
Tips
- Drain the corn thoroughly: Excess moisture from the corn can make the filling soggy and cause the rolls to burst during frying. Pat the drained corn with paper towels to remove as much liquid as possible.
- Seal well: Use enough beaten egg to moisten the edges, and press firmly to seal. If the edges aren’t sealed, the filling will leak out during frying.
- Keep the wrappers covered: Spring roll wrappers dry out quickly. Keep them under a damp cloth while you work to prevent cracking.
- Don’t overfill: Too much filling makes the rolls difficult to roll and more likely to burst. Stick to about 2 tablespoons per roll.
Serving Suggestions
Serve corn cheese cigar rolls hot, with a dipping sauce like sweet chili sauce, ketchup, or a mix of soy sauce and rice vinegar. They make a great appetizer for parties, game day snacks, or a fun side dish to Korean fried chicken. For a more substantial meal, serve them alongside a bowl of ramen or a simple green salad.
Variations
- Spicy: Add 1/2 teaspoon of gochujang (Korean chili paste) or a pinch of cayenne pepper to the filling for a kick.
- Bacon: Crumble 2-3 slices of cooked bacon into the corn-cheese mixture for a smoky flavor.
- Herbs: Stir in 2 tablespoons of chopped chives or parsley for freshness.
- Baked version: For a lighter option, brush the rolls with oil and bake at 400°F (200°C) for 12-15 minutes, turning once, until golden and crispy. They won’t be as crunchy as fried, but they’re still delicious.
Storage and Reheating
Store leftover corn cheese cigar rolls in an airtight container in the refrigerator for up to 3 days. To reheat, place them on a baking sheet and warm in a 375°F (190°C) oven for 5-7 minutes, or until heated through and crispy again. Avoid microwaving, as it will make them soggy. For longer storage, freeze the uncooked rolls in a single layer on a baking sheet, then transfer to a freezer bag for up to 2 months. Fry frozen rolls directly in 350°F (175°C) oil, adding 1-2 minutes to the cooking time.
Frequently Asked Questions
Can I use canned corn instead of fresh? Yes, canned corn is the most convenient and works perfectly. Just be sure to drain it well. If using fresh corn, cook it briefly in boiling water for 2-3 minutes, then drain and cool before using.
What if I don’t have spring roll wrappers? You can use egg roll wrappers, which are slightly thicker and will yield a chewier texture. Alternatively, you can use phyllo dough, but it’s more delicate and requires brushing each sheet with butter.
Why did my rolls burst open during frying? This usually happens if the filling is too watery or the rolls are overfilled. Make sure the corn is very dry, and don’t use more than 2 tablespoons of filling per roll. Also, ensure the edges are well-sealed with egg.
Can I make these ahead of time? Yes, you can assemble the rolls up to a day in advance and keep them covered in the refrigerator. Fry them just before serving. You can also freeze the uncooked rolls for up to 2 months.
Is there a way to make them less greasy? Frying at the correct temperature (350°F / 175°C) is key. If the oil is too cool, the rolls absorb more oil. Also, drain them on a wire rack rather than paper towels to allow excess oil to drip off.
Can I use other cheeses? Yes, you can substitute the mozzarella with cheddar, Monterey Jack, or a Mexican cheese blend. For a more authentic Korean flavor, use a combination of mozzarella and cheddar.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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